1/2 c. warm water
1 pkg. dry yeast
2 1/2 c. Bisquick
1 egg, beaten well
1 tbsp. sugar
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/4 jar apricot jam

In bowl, dissolve yeast in water. Stir in Bisquick, egg and 1 tablespoon sugar. Mix well. Turn onto surface dusted with Bisquick. Knead 20 times. Place dough on center of greased 15 1/2 x 12 inch pan. Roll out to 14x9 inch.

Mix cream cheese, 1/2 cup sugar and lemon juice. Spread mix lengthwise down center third of rectangle. Make 3 inch long cuts at 1 inch intervals on both long sides. Fold strips at an angle over filling. Cover and chill overnight. Bake in 350 degree oven for 20 minutes. Spoon jam down center of loaf. Bake 5 minutes more. Cool 10 minutes.