What-To-Do-With-All-The Egg-Yolks Bread
Submitted by rajesh
Rich egg yolk bread with dried cranberries, pecans, and orange zest baked in a tube pan. The best way to use leftover yolks from meringue or angel food cake.
YIELD
1 LoafPREP
40 minCOOK
50 minREADY
90 minMade a batch of meringues or an angel food cake and now you’re staring at a bowl of leftover yolks? This bread is exactly what they’re for. Four egg yolks give the crumb a golden color and tender, almost brioche-like richness that plain bread dough just can’t achieve.
Orange zest folded into the dough fills the kitchen with a citrus perfume as it rises. Dried cranberries and chopped pecans get kneaded in after the dough comes together, so they stay whole and distributed evenly rather than getting crushed during the initial mixing.
The dough will feel soft and slightly tacky from all the fat (butter, oil, and yolks), but resist adding too much extra flour. That moisture is what makes the finished loaf so tender. Knead it for a full 5 to 10 minutes until it turns smooth and satiny.
Baked in a tube pan, this loaf comes out with a dark golden crust and a soft, pillowy interior. It’s just as good toasted the next morning as it is warm from the oven.
Kitchen Tips
- Make sure the water for the yeast is warm (about 110°F / 43°C), not hot. Hot water kills the yeast before it activates.
- Add the flour half a cup at a time and stir well between additions. Dumping it all in creates lumps you can’t knead out.
- The dough needs two full rises to develop flavor and structure. Don’t rush it.
- Tap the bottom of the baked loaf. A hollow sound means it’s done. A thud means give it another 5 minutes.
Variations
- Swap cranberries for golden raisins or dried cherries for a different fruit pairing.
- Add a teaspoon of cinnamon to the dough for a spiced breakfast bread.
- Brush the warm loaf with a simple glaze of powdered sugar and orange juice for a sweeter finish.
Ingredients
Directions
Butter a 10” tube pan and set aside.
In a large mixing bowl, combine the yeast, 1 teaspoon 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, ½ cup at a time, stirring well after each addition to incorporate the flour thoroughly.
Knead 5 to 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.
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℉ (190℃).
Bake the bread for 45 to 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.
Comments
