DOUGH:

4 1/2 to 5 c. all-purpose flour
1/3 c. sugar
2 pkgs. Fleischmann's rapid rise yeast
1/2 tsp. salt
1/2 c. milk
1/2 c. water
1/3 c. Hollywood safflower oil
2 eggs, at room temp.

DATE-ALMOND FILLING:

1/4 c. apricot jam or preserves
1 pkg. (8 oz.) chopped dates or pitted dates, snipped
1/2 c. chopped, blanched almonds, toasted

APRICOT GLAZE:

1/4 c. sieved apricot jam
1 tbsp. Hollywood safflower oil
2 tsp. lemon juice

I. In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (125 to 130 degrees); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover, let rest 10 minutes.

II. On floured surface roll dough to 18 x 9 inches. Spread with apricot jam to within 1/2 inch of edges; sprinkle with dates and almonds. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place seam side-down on greased baking sheet. With sharp knife, cut slits, 3/4 through dough at 1 inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 30 minutes. Parts I and II can be done the night before. Keep risen dough in refrigerator.

III. In the morning, bake at 350 degrees for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack.

IV. Make Apricot Glaze: Combine sieved apricot jam, oil and lemon juice.

V. Brush Coffee Bread with Apricot Glaze while warm.