Orange-Filled Easter Bread
This simple-to-make bread will become part of your Easter tradition.
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How to make
Divide bread dough in half lengthwise on floured surface. Press each half into 22x3-inch rectangle. Spread each half with 1 1/2 tablespoons marmalade to within 1/2 inch from edge. Fold dough in half lengthwise and pinch edges of rectangle to form rope. Pinch ends to seal.
Shape ropes into loosely twisted ring on greased baking sheet, leaving 5 spaces between twists for eggs. Insert 5 washed eggs into spaces. Cover; let rise in warm place 30-40 minutes or until double in size.
Heat oven to 350°F.
Beat 1 egg and water in bowl; brush over dough. Sprinkle with decorator sugar. Bake 20-25 minutes or until bread is golden brown. Remove from pan; place onto cooling rack.
Carefully loosen eggs with tip of teaspoon. Let cool 15 minutes. Remove eggs carefully using spoon. Clean eggs, if necessary. Tint eggs with egg dye, as desired. Place tinted eggs back into bread.
Bread dough can be thawed in resealable plastic food bag overnight in the refrigerator.
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