What To Do with the Egg Yolks Bread
Submitted by lgburks
Golden egg yolk bread loaded with dried cranberries, toasted pecans, and a hint of orange zest. A rich, buttery yeast loaf that puts those leftover yolks to brilliant use.
YIELD
1 loafPREP
60 minCOOK
50 minREADY
110 minGot a pile of egg yolks sitting in the fridge after a meringue session? This bread is their calling. Four yolks go into a rich, tender dough that bakes up with a gorgeous golden crumb you just can’t get from whole eggs alone.
Orange zest brightens every bite, while dried cranberries and chopped pecans add chewy-crunchy contrast throughout the loaf.
Baked in a tube pan, it rises tall and pulls apart in soft, fragrant layers. Eat it warm from the oven with butter, or let it cool and slice it for toast the next morning.
Chef Tips
- Make sure your water is warm (not hot) when blooming the yeast; too much heat kills it
- Knead until the dough feels smooth and springs back when you poke it with a finger
- Toss the cranberries and pecans in a little flour before kneading them in so they distribute evenly instead of clumping
Ingredients
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.
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