1/4 c. sugar
1 tsp. cinnamon
1 (16 oz.) loaf frozen white bread, thawed
1 (16 oz.) loaf frozen whole wheat bread, thawed
1 (6 oz.) pkg. (1 1/3 c.) mixed dried fruit bits
1 slightly beaten egg
1 c. sifted powdered sugar
1 tsp. vanilla

In a small bowl stir together sugar and cinnamon. Set aside. Halve thawed bread dough loaves lengthwise. On a lightly floured surface roll one dough portion into a 12 x 5 1/4 inch rectangle. Brush rectangle lightly with water. Sprinkle a little sugar cinnamon mixture over and then sprinkle with some of the dried fruit bits. Beginning with one of the long sides, roll up jelly roll style, forming a rope. Seal edges and ends. Repeat with remaining dough portions.

Place a whole wheat and a white rope, side by side and seam sides down on a greased baking sheet. Twist ropes together. Seal and tuck under ends. Repeat with remaining 2 ropes. Cover and chill for 3-24 hours.

Before baking: Combine egg and 1 tablespoon water. Brush over twists. Bake in a 350 degree oven for 30-35 minutes. Cover with foil after 15 minutes. Cool on a wire rack. Meanwhile for glaze, combine powdered sugar, vanilla and enough water (3-4 teaspoons) to make of drizzling consistency. Drizzle glaze over bread.