Instructions: Combine milk, butter, sugar and salt in a small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.

Dissolve yeast in warm water in warmed bowl. Add lukewarm milk mixture, eggs and 2 cups flour. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continuing on Speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic.

Place in a greased bowl turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Place ricotta cheese, orange marmalade, orange peel, and sugar in clean bowl. Attach bowl and flat beater. Turn to Stir Speed and mix 30 seconds.

Punch dough down. Roll into a 10 X 14-inch rectangle. Spread cheese mixture evenly over dough. Roll dough tightly from 10-inch side, pinching seams to seal. Pinch ends together to form a ring and place in a 10-inch bundt pan. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 350 degrees F for 35 to 40 minutes. Remove from pan immediately and cool on wire rack.

Yield: One 10-inch loaf.

NOTES : I replaced butter with 1/2 cup unsweetened applesauce, also used Egg Beaters in place of real eggs. I used non-fat ricotta cheese. I used apricot jam in place of the orange marmalade.

Even with all these changes, the bread and filling turned out great. The taste is wonderful. Enjoy.

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