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What To Do with the Egg Yolks Bread

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Submitted by lgburks

YIELD

1 loaf

PREP

60 min

COOK

50 min

READY

110 min

Ingredients

2 ½ 13
TEASPOONS ML YEAST, ACTIVE DRY
¼ 59
CUP ML SUGAR
¼ 59
CUP ML WATER
warm
¾ 177
CUP ML MILK, SKIM
¼ 59
CUP ML BUTTER
melted
½ 118
CUP ML CANOLA OIL
1 15
TABLESPOON ML ORANGE ZEST
chopped
1 5
TEASPOON ML SALT
4 4
EACH EACH EGG YOLKS
lightly beaten *
3 1/2 to 4
¾ 177
CUP ML CRANBERRIES
sun-dried
1 237
CUP ML PECANS
chopped

Directions

Butter a 10-inch tube pan; set aside.

In a large mixing bowl, combine the yeast, 1 teaspoon sugar, and water.

Set aside for 10 minutes.

Combine the milk, butter, oil, zest, remaining sugar, and salt and 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 throughly.

Knead 5 to 10 minutes until the dough is smooth, elastic, and satiny.

Knead in cranberries and pec ans.

Put the dough back into the bowl, cover, and let rise at room temperature until doubled in bulk.

Using a wooden spoon, beat down the risen dough for about a minute.

Place the dough in the buttered tube pan and allow it to rise at room temperature until doubled in bulk.

Preheat the oven to 375℉ (190℃).

Bake the br ead for 45 to 50 minutes or until it is a 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 1010 53% from fat
 % Daily Value *
Total Fat 60g 92%
Saturated Fat 11g 57%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 700mg 29%
Total Carbohydrate 35g 35%
Dietary Fiber 7g 29%
Sugars g
Protein 33g
Vitamin A 8% Vitamin C 9%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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