Measure carefully, placing all ingredients except cream cheese, 1 ½ tablespoons flour, preserves, the beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 ½ tablespoons flour.
Grease round pan, 9 X 1 ½ inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hand over edge of pan. Spread cream cheese mixture over dough in pan spoon apricot preserves onto cream cheese mixture. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of dough strips and fold over cream cheese mixture. Cover and let rise in warm place 40 to 50 minutes or until almost double.
Heat oven to 375°. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.
1 serving: 200 calories (55 calories from fat) 6g fat (2g saturated) 0mg cholesterol 190mg sodium 34g carbohydrate (1g dietary fiber) 4g protein.
Place dough in pan, letting the side of dough hang over edge of pan. Make cuts along edge of dough at 1-inch intervals to about ½ inch above cream cheese mixture. Twist pairs of strips of dough and fold over cream cheese mixture.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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