Strawberry Braided Bread

1 package hot-roll mix
1 cup strawberry jam
1/2 cup finely-chopped dried apricots
1/4 cup chopped walnuts
1 tablespoon melted butter or margarine
2 tablespoons sugar

Oven: 350 degrees

Prepare hot-roll mix and let rise, following package directions. Meanwhile, combine strawberry jam, apricots, and walnuts in a small bowl. Punch down dough. Knead on a lightly-floured pastry cloth or board until smooth and elastic.

Place dough on a large, greased cookie sheet. Put the sheet on a damp towel to keep it from slipping. Roll dough out to a 14x8-inch rectagngle. Spoon the filling in a narrow strip down the center of the dough, almost to the ends.

Cut the dough on each side with a knife or scissors, in one-inch strips, just to the filling. Fold the strips, alternating side to side, across filling at an angle.

Cover and let rise in a warm place away from drafts, for one hour, or until double in bulk. Brush top with melted butter and sprinkle with sugar. Bake for about 25 minutes or until golden. Cool on a wire rack. Cut in thick slices. Can be served warm or cold.

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