Wheat-Fruit Coffee Bread

4 to 4-1/4 cups whole wheat flour
2 packages active dry yeast
1-1/4 cups milk
1/2 cup sugar
1/2 cup butter or margarine
2 teaspoons salt
1 egg
1-1/2 cups fruit preserves, any fruit [could use 3/4 cup each of two fruit preserves]
1 cup powdered sugar
milk

Combine 2 cups flour with yeast. In saucepan, heat together milk, sugar, butter, and salt until warm (110 to 115 degrees F.). [Pre-warm electric mixer bowl with hot tap water. Transfer to warm milk mixture to electric mixer bowl.] Add flour-yeast mixture along with egg. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in as much of the remaining flour as you can. Cover dough with clear plastic wrap; chill 2 hours. Divide dough in half; on floured surface, roll each half to 14x10 inches. Place each rectangle on a greased baking sheet. Spread 3/4-cup fruit preserves lengthwise down center third of each rectangle. Bring the two long sides of dough up and over filling, overlapping edges. Moisten edges and seal. Diagonally slash at 1-1/2-inch intervals through top layer of dough. Cover; let rise 1 hour. Bake at 350 degrees for 25 minutes. Cool. Blend powdered sugar with enough milk to make a drizzling consistency. Spoon over loaves.--Sherry McConnell, Panama City, Fla.

Makes 2 loaves. [Number of servings not given, but probably serves 8 to 10 per loaf.]

[recipe on the back of "Pecan Pizza Coffee Cake," clipped from "Better Homes and Gardens"]