WHAT-TO-DO-WITH-ALL-THE EGG-YOLKS BREAD

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What-to-Do-with-All-the Egg-Yolks Bread image

Make and share this What-to-Do-with-All-the Egg-Yolks Bread recipe from Food.com.

Provided by Julesong

Categories     Breads

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 12

2 1/2 teaspoons active dry yeast (1 1/4 ounce envelope)
1/4 cup sugar
1/4 cup water
3/4 cup skim milk
1/4 cup butter, melted
1/2 cup canola oil
1 tablespoon orange zest, chopped
1 teaspoon salt
4 egg yolks, lightly beaten
3 1/2-4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup pecans, chopped

Steps:

  • Butter a 10" tube pan and set aside. 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 cran berries 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 .
  • 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.
  • Recipe By : Diane Mott Davidson, Killer Pancakes

Nutrition Facts : Calories 531.9, Fat 31.9, SaturatedFat 6.4, Cholesterol 98.7, Sodium 360.8, Carbohydrate 53.3, Fiber 3.6, Sugar 7.3, Protein 9.6

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