What To Do with the Egg Yolks Bread
Yield
1 loafPrep
60 minCook
50 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | teaspoons |
yeast, active dry
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
water
warm |
|
| ¾ | cup |
milk, skim
|
|
| ¼ | cup |
butter
melted |
|
| ½ | cup |
canola oil
|
|
| 1 | tablespoon |
orange zest
chopped |
|
| 1 | teaspoon |
salt
|
|
| 4 | each |
egg yolks
lightly beaten |
*
|
| 3 1/2 to 4 | cups |
all-purpose flour
|
|
| ¾ | cup |
cranberries
sun-dried |
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 13 | ml |
yeast, active dry
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
water
warm |
|
| 177 | ml |
milk, skim
|
|
| 59 | ml |
butter
melted |
|
| 118 | ml |
canola oil
|
|
| 15 | ml |
orange zest
chopped |
|
| 5 | ml |
salt
|
|
| 4 | each |
egg yolks
lightly beaten |
*
|
|
all-purpose flour
|
|
||
| 177 | ml |
cranberries
sun-dried |
|
| 237 | 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.
