1/2 cup water
1/3 cup packed brown sugar
1/2 cup semi-sweet chocolate pieces
1 16ox. loaf frozen bread dough, thawed
1/2 cup sifted powdered sugar
1/2 tsp. vanilla
1 tbs. milk
For filling, in a small saucepan, combine apricots and water. Bring to boil, reduce heat. Simmer uncovered about 10 minutes or until water is absorbed. Stir in brown sugar until dissolved. Stir in chocolate pieces until melted, cool. On a lightly floured surface, divide thawed bread dough in half. Roll one half of the dough into an 8" square. Place on greased baking sheet. Spread half of the filling in a 4" wide strip down center of dough, leaving 2" on each side. Slit dough at 1"a intervals along each side of filling. Fold strips diagonally over filling alternating from side to side. Repeat with remaining bread dough and filling. Cover and let rise in a warm place until doubled, about 1 hour. Bake in a 350 degree over for 30 minutes or until golden. Transfer to a wire rack. Cool. In a small bowl, combine powdered sugar, vanilla and enough of the milk to make an icing of drizzling consistency. Drizzle over loaves. Make 2 loaves, 8 servings each. Ice and serve one loaf now, wrap and freeze the other, un-iced, for later.
