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APPLE STREUSEL COFFEE BREAD 
1 (16 oz.) loaf frozen bread dough
2 tbsp. butter, softened
1 1/2 c. finely chopped, peeled apples
1/2 c. packed brown sugar
1 tsp. ground cinnamon
1 tbsp. butter, melted
2 tbsp. all-purpose flour
2 tbsp. granulated sugar
1 tbsp. butter
1/3 c. slivered almonds (optional)

Thaw dough according to package directions. Divide dough in half; let rest 10 minutes. On floured surface roll each dough half to an 8-inch square. Spread each with 1 tablespoon of the softened butter. Arrange half the apples down the center of each dough square. Combine brown sugar and cinnamon, sprinkle over apples. Cutting toward filling, make 2 inch long cuts in dough at 1 inch intervals on both sides of apples. Fold strips alternately over apples; fold under ends of loaf.

Place loaves on a greased 15 x 10 x 1 inch baking pan. Brush with the melted butter. Stir together flour and granulated sugar. Cut in the 1 tablespoon butter until mixture resembles coarse crumbs. Sprinkle half the crumb mixture over each loaf; top with almonds, if desired. Cover; let rise until nearly double (45 to 60 minutes). Bake in a 350 degree oven for 30 minutes or until brown. Serve warm. Makes 2.

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