What-to-do-with-all-the Egg-yolks Bread

Ingredients

• 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

Recipe

• 1 butter a 10" tube pan and set aside. in a large mixing bowl, combine the yeast, 1 tsp.
• 2 of the sugar and the warm water.
• 3 set aside for 10 minutes.
• 4 combine the milk, butter, oil, zest, remainider of the sugar and salt. stir into the yeast mixture. add the egg yolks, stirring well.
• 5 add the flour, 1/2 cup at a time, stirring well after each addition to incorporate the flour thoroughly.
• 6 knead 5-10 minutes, until the dough is smooth, elastic and satiny.
• 7 knead in the cran berries and pecans.
• 8 put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk.
• 9 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.
• 10 preheat the oven to 375 .
• 11 bake the bread for 45-50 minutes or until it is dark golden brown and sounds hollow when tapped.
• 12 place on a rack to cool or serve warm.
• 13 once cooled, the bread is also excellent sliced and toasted.
• 14 recipe by : diane mott davidson, killer pancakes