1 (16 oz.) loaf frozen sweet bread dough or frozen bread dough, thawed
2 tbsp. butter, softened
1/4 c. packed brown sugar
1 tsp. ground cinnamon
2 c. finely chopped, peeled apples
Milk
2 tbsp. all-purpose flour
2 tbsp. sugar
1 tbsp. butter
1/4 c. slivered almonds (opt.)

Divide bread dough in half. On a lightly floured surface, roll each half into an 8" square. (For easier rolling, let dough rest a few minutes.) Spread each square with 1 tablespoon of the softened butter.

For filling, in a bowl combine sugar, the 1 tablespoon flour and the cinnamon. Add apples; toss to coat.

Spread half of the filling down the center of each square. Cutting from the right edge toward the filling, make 2 1/4" long cuts in dough at 1" intervals. Repeat from the left edge. Fold strips alternately over filling fold under ends.

Place loaves on a greased 15"x10"x1" baking pan. Brush with milk. Combine the 2 tablespoons flour and sugar. Cut in 1 tablespoon butter until mixture resembles coarse crumbs. Sprinkle half of the crumb mixture over each loaf. Top with almonds. Cover and let loaves rise until nearly double, 45 to 60 minutes.

Bake in a 350 degree oven for 30 minutes or until golden. Serve warm. Makes 2 loaves, 32 servings.