1 loaf frozen bread dough
Filling

Thaw dough until warm and bubbly; knead into a ball. Roll out into 12 x 18 inch rectangle, using a little oil to prevent sticking.

Using a clean ruler, start at the top of the rectangle and roll the ruler down the dough marking about every 1 3/4 inches.

Mark the rectangle into thirds lengthwise using the ruler to indent. Place filling in center. Using pizza cutter, cut along horizontal lines (do not cut through center 1/3).

Fold top and bottom rows toward filling, the begin to braid at top by folding left over right, right over left, continuing to end. Finish by stretching last two strips and tucking under bottom end. Support braid with both hands and place on greased cookie sheet. Brush with beaten egg if using main-dish fillings. Cover and let rise for 30 to 45 minutes. Bake in 350 degree oven for 30 minutes. Glaze with thin frosting for sweet fillings.

SUGGESTED FILLINGS:

FRUIT FILLING:

Use 1 to 1 1/2 cups Fruit Pie Filling.

CREAM CHEESE FILLING:

Combine 3 ounces cream cheese and 1 tablespoon of butter, softened; add 1/4 cup sugar and 1 teaspoon lemon juice. Beat until free of lumps. This is good combined with fruit filling.

CINNAMON NUT FILLING:

Cut 1/3 cup butter into 1/2 cup brown sugar. Add 1/2 cup chopped nuts (walnuts, filberts, or pecans) and 2 teaspoons cinnamon. Optional: Add 1/2 cup raisins.

BACON CHEESE FILLING:

Lightly saute six slices chopped bacon and 1/4 cup chopped yellow onion; drain. Blend with 8 ounces cream cheese. Spread in center of braid, sprinkle with 1/2 cup shredded sharp Cheddar cheese. Sprinkle with poppy seeds after brushing with beaten egg.