1 cup plus 2 tablespoons oats (quick or old-fashioned, uncooked)
5 tablespoons 70 percent vegetable-oil spread, melted
1/3 cup finely chopped almonds
1/3 cup granulated sugar
2 tablespoons egg substitute, or lightly beaten egg whites
3/4 teaspoon almond extract
1 pound frozen whole-wheat or white bread dough,
thawed, at room temperature
1 cup Mariani Pitted Dried plums, Mariani Dried California Apricots or Mariani Mixed Fruit
Lightly spray cookie sheet with cooking spray.
Remove pits from Mariani Extra Large Plums. Set aside.
In large bowl, combine 1-cup oats and vegetable oil spread; mix well. Stir in almonds, sugar, 1 tablespoon egg substitute and almond extract; mix well.
Turn dough out onto lightly floured board. Roll or pat dough into a 12-by-10-inch rectangle. Spread oat mixture in narrow strip down middle of rectangle top with Mariani Dried Fruits. On each side of filling, cut 3-inch diagonal slits 2 inches apart. Fold alternating strips of dough over filling to form a braid pattern, pinching ends of strips to seal. Transfer to cookie sheet. Cover; let rise 30 minutes or until almost double in size.
Heat oven to 350°F. Brush loaf with remaining egg substitutes; sprinkle with remaining oats.
Bake 30 to 35 minutes or until golden brown. Serve warm.
Yields 8 servings. To reheat: Microwave on High 12 to 15 seconds per serving.