Cranberry Apricot Bread

Combine 2 cups flour, sugar and yeast in a medium mixing bowl. Combine milk and butter and heat to a temperature of 120ºF - 130ºF. Add to dry ingredients, mixing thoroughly. Add eggs; mix well. Add enough of remaining flour to make a soft dough that is not sticky when handled. Lightly grease a medium mixing bowl. Place dough in bowl and roll around so that it is lightly covered with grease. Place bowl with dough in a warm place until it has doubled in size. Set aside. Meanwhile, combine egg and water in a small mixing bowl; set aside. Combine filling ingredients in a medium saucepan. Cook on low heat until jam has melted, stirring occasionally. Bake at 350ºF. Grease a cookie sheet. Punch down dough and place on a floured surface. Roll into a 13 x 11-inch rectangle. Cut into 3 11 x 4-inch strips. Spread about 1/3-cup filling on each strip, leaving 1/4-inch all around. Brush egg mixture on edges. Fold strips over lengthwise, pressing to seal edges. Place seam side down on cookie sheet. Repeat with other 2 strips. Braid the 3 strips. Press ends together to seal, tucking underneath braid. Brush with egg mixture. Cover and let rise in a warm place until double in size. Bake for 30 minutes or until golden brown. Makes 1 loaf.