What-do-to-with-all-the-egg-yolks bread

Yield: 1 Servings

Measure Ingredient
1¼ ounce Pk active dry yeast; 2-1/2ts
¼ cup Sugar
¼ cup Warm water
¾ cup Skim milk
¼ cup Butter; melt
½ cup Canola oil
1 tablespoon Orange zeest; chop
1 teaspoon Salt
4 \N Egg yolks; lightly beaten
3½ cup All-pourpose flour; (up To 4
¾ cup Sun-dried cranberries
1 cup Pecans; chop

WALDINE VAN GEFFEN VGHC42A

Butter a 10" tube pan; set aside. In a large mixing bowl, combine the yeast, 1 ts of the sugar and warm water. Set aside for 10 minutes. Combine the milk, butter, oil, zest, remainder of the 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 thoroughly. Knead 5 to 10 minutes until the dough is smooth, elastic and satiny. Knead in the cranberries and pecans. Put the dough back in the bowl, cover and let rise at room temp until it is doubled in bulk. Using a wooden spoon, beat down the risen dough for about 1 minute. Place the dough into the tube pan and allow it to rise at room temp until it is doubled in bulk. Preheat the oven to 375~. Bake the bread for 45 to 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. Source: Killer Pancakes by Diane Mott Davidson.

Posted to MC-Recipe Digest by Nancy Berry <nlberry@...> on Apr 30, 1998

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