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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Apricot Ladder Loaf

Makes: 24 servings Yield: 2 loaves
Prep 30 mins Rise 40 mins Bake 350°F 20 mins
Apricot Ladder Loaf
  •  Nonstick spray coating
  • 1 16  ounce loaf  frozen white or whole wheat bread dough, thawed*
  • 1/2  cup  sugar-free apricot, strawberry, or red raspberry spread
  • 1/2  cup  chopped apricots; chopped, peeled peaches; blueberries; or raspberries

1. Spray 2 baking sheets with nonstick coating; set aside. Transfer thawed bread dough onto a lightly floured surface. Divide the dough in half. Roll each half of the dough into a 12x7-inch rectangle. Carefully transfer each rectangle to a prepared baking sheet.

2. Cut up any large pieces of fruit in the preserves. For each loaf, spoon about 1/4 cup of the preserves down the center third of the dough rectangle to within 1-inch of the ends. Sprinkle 1/4 cup of the fruit over the preserves. On the long sides, make 2-inch-long cuts from the edges toward the center at 1-inch intervals. Starting at one end, alternately fold opposite strips of dough, at an angle, across filling. Slightly press the ends together in the center to seal. Cover and let rise in a warm place until nearly double (about 40 minutes).

3. Bake in a 350 degree F oven about 20 minutes or until golden brown. Remove from baking sheets. Cool slightly on wire racks; serve warm. Makes 2 loaves (24 servings).

From the Test Kitchen*
  • To quick-thaw frozen bread dough in your microwave oven, remove from wrapper and place dough in a microwave-safe bowl. Cover and cook on 10 % power (low) for 15 to 17 minutes or until thawed, rotating dough frequently.
Nutrition Facts (Apricot Ladder Loaf)
  • Servings Per Recipe 24,
  • cal. (kcal) 54,
  • carb. (g) 10,
  • pro. (g) 1,
  • vit. C (mg) 1,
  • sodium (mg) 6,
  • calcium (mg) 10,
  • Starch () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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