A naturally sweet festive treat. I came up with the recipe as every winter I have dozens of jars of marmalade from our very productive Seville Orange tree.
Anyway you shape or stuff this bread (see Note) it is delicious and accompanies cheeses –the sharper the better. It is also the ideal bread to serve with charcuterie and foie gras. You can slice any leftover and bake in a low oven to dry and enjoy as snack or use as bruschetta with various sweet or savory toppings.
Yields 2 small, or one large round loaf