Punch the dough to release the gases accumulated therein.
Make a log and cut it into 2 parts. Do not tear the dough as it may destroy the gluten developed in the dough.
Take one part of the dough. Keep the other part in the bowl and cover it.
Sprinkle flour on your work surface. Put the dough and spread it into a rectangle. Try to keep the width of the rectangle according to the length of your baking tin so that it fits in easily in it.
Ensure that the rolled dough is moving freely and is not sticking to the work surface. If sticking, then dismantle it, put more flour and then again roll it.
Spread Orange marmalade on the rolled dough.
You may sprinkle blueberries or tutti fruiti also on the marmalade.
Start rolling from the bigger side and form a tight log.
Where the edges meet, from there only, split the log into 2 parts. Keep the starting 1/4 portion intact.
Start braiding with the two parts. Take care that the marmalade portion comes on top every time.
When finished, cut the starting portion also and braid it.
Carefully lift this braided loaf and keep it in the greased baking tin. If slightly longer than the tin then fold it so that it fits in the tin. If slightly short then, no worries, as while proofing it will cover the gap on its own.
Similarly, make the braid with the other portion of the dough.
Place this second braided loaf on the first dough in the baking tin.
Do not worry to press these. Just cover the baking tin with a cloth and leave it for the second rise, which takes about 20 to 25 minutes.
10 minutes prior to baking, preheat oven to 190 degrees for 10 minutes.
Milk wash the braided bread, thatis, brush milk on the loaf.
Bake for 25 to 30 minutes till you can smell the lovely orange bread and the top gets golden brown.
After taking out of the oven, wait for 5 minutes and then invert it on a wire rack.
Brush little butter on it. Cover with a damp cloth and let it cool down completely.
Once completely cool, cut slices and enjoy.
Serve with love, cold coffee optional.