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Title: What To Do with the Egg Yolks Bread
Categories: Bread Lowfat
Yield: 1 Servings
| 2 1/2 | ts | Active dry yeast |
| 1/4 | c | Sugar |
| 1/4 | c | Warm water |
| 3/4 | c | Skim milk |
| 1/4 | c | Butter; melted |
| 1/2 | c | Canola oil |
| 1 | tb | Orange zest; chopped |
| 1 | ts | Salt |
| 4 | Egg yolks; lightly beaten | |
| 3 1/2 | c | All-purpose flour; (up to 4) |
| 3/4 | c | Sun-dried cranberries |
| 1 | c | Chopped pecan |
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 1/2 cut 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 pecans. 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. Bake the bread 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.
Posted to MM-Recipes Digest V4 #10 by Dean Powers Recipe by: Diane Mott Davidson in "Killer Pancakes"
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