5 1/2-6 1/2 c. unsifted flour
3/4 c. sugar
1 tsp. salt
3 pkg. yeast
1/2 c. shortening
1 c. warm water (120-130 degrees)
3 eggs, room temperature

FILLING (Apricot is excellent) :
2 1/4 c. dried fruit (11 oz. pkg.)
1 1/2 c. water
1 1/2 c. packed brown sugar

Boil fruit and water about 20 minutes. Press through seive. Stir in brown sugar and cool.

CRUMB TOPPING:

1/2 c. unsifted flour
3 tbsp. sugar
3/4 tsp. ground cinnamon
3 tbsp. butter

Mix until crumbly.

In a large bowl mix 5 cups flour, sugar and yeast. Add shortening. Gradually add warm water and beat 2 minutes at medium speed. Add eggs and 1/4 cup flour; beat at high speed for 2 minutes. Add flour until it can be kneaded. Knead 5 minutes. Divide dough into 3 parts. Roll out into 12 x 6 inch rectangle. Spread filling in center, slash sides so you can fold over sides to appear braided.

Sprinkle crumb topping, place on greased cookie sheet, cover with plastic. Can freeze for 4 weeks. Remove from freezer, unwrap and place on ungreased sheet. Place in warm place, will take 2 hours to thaw and 1 1/4 hours to rise until double. Bake at 375 degrees for 20-25 minutes.