PREPARATION:
- Heat milk and butter in small saucepan over low heat until temperature reaches 120° to 130°F. Combine 1-1/2 cups flour, sugar, yeast, salt, ginger and nutmeg in large bowl. Slowly add heated milk mixture to flour mixture. Add 1 egg; stir with rubber spatula 2 minutes or until blended. Gradually stir in more flour until dough begins to lose its stickiness, about 2 to 3 minutes. Mix apricots, cranberries and orange juice in small microwavable bowl; cover with plastic wrap. Microwave on HIGH 25 to 35 seconds to soften; set aside.
- Turn out dough onto floured surface. Knead 5 to 8 minutes or until smooth and elastic; gradually add remaining flour to prevent sticking, if necessary. Drain or blot apricot mixture. Combine apricot mixture and pecans in medium bowl. Flatten dough into 3/4-inch-thick rectangle; sprinkle with 1/3 of fruit mixture. Roll up jelly-roll style from short end. Flatten dough; repeat twice using remaining fruit mixture. Continue to knead until blended. Shape dough into ball; place in large greased bowl. Turn dough over. Cover; let rise 1 hour or until doubled in size.
- Grease 9-inch round cake or pie pan. Punch down dough; pat into 8-inch circle. Place in pan. Loosely cover with lightly greased sheet of plastic wrap. Let rise 1 hour or until doubled in size.
- Preheat oven to 375°F. Beat remaining egg with 1 teaspoon water in small bowl; brush evenly over dough. Bake 30 to 35 minutes or until loaf sounds hollow when tapped. Remove immediately from pan. Cool completely on wire rack.