What-To-Do-With-All-The Egg-Yolks Bread

* Exported from MasterCook *

What-To-Do-With-All-The Egg-Yolks Bread

Recipe By : Diane Mott Davidson, Killer Pancakes
Serving Size : 1 Preparation Time :0:00
Categories : Breads With Yeast Cranberries
Nuts Recipes From Mysteries

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast -- 1 1/4 ounce envelope
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter -- melted
1/2 cup canola oil
1 tablespoon chopped orange zest
1 teaspoon salt
4 egg yolks -- lightly beaten
3 1/2 to 4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup chopped pecans

Butter a 10" tube pan and set aside.=20
In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm
water. Set aside for 10 minutes. Combine the milk, butter, oil, zest,
remainider of the sugar and salt. Stir into the yeast mixture. Add the egg
yolks, stirring well. Add the flour, 1/2 cup at a time, stirring well after
each addition to incorporate the flour thoroughly. Knead 5-10 minutes, until
the dough is smooth, elastic and satiny. Knead in the cranberries and
pecans. Put the dough back in the bowl, cover the bowl and let the dough
rise at room temperature until it is doubled in bulk. Using a wooden spoon,
beat down the risen dough for about a minute.=20
Place the dough into the buttered tube pan and allow it to rise at room
temperature until it is doubled in bulk.
Preheat the oven to 375=B0. Bake the bread for 45-50 minutes or until it is
dark golden brown and sounds hollow when tapped. Place on a rack to cool or
serve warm. Once cooled, the bread is also excellent sliced and toasted.=20


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NOTES : MC formatting and posted by bobbi744@sojourn.com