*  Exported from  MasterCook  *
 
                    What to do with the Egg Yolks Bread
 
 Recipe By     : Diane Mott Davidson in “Killer Pancakes”
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads                           Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  teaspoons     active dry yeast
      1/4  cup           sugar
      1/4  cup           warm 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  to 4 cups     all-purpose flour
      3/4  cup           sun-dried cranberries
    1      cup           chopped pecan
 
 Butter a 10-inch tube pan; set aside.  In a large mixing bowl, combine the yeas
 t, 1 teaspoon sugar, and water.  Set aside for 10 minutes.  Combine the milk, b
 utter, oil, zest, remaining sugar, and salt and stir into the yeast mixture.  A
 dd the egg yolks, stirring well.  Add the flour 1/2 cut at a time, stirring wel
 l after each addition to incorporate the flour throughly.  Knead 5 to 10 minute
 s 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 ab
 out 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 br
 ead for 45 to 50 minutes or until it is a dark golden brown and sounds hollow w
 hen tapped.  Place on a rack to cool or serve warm.  Once cooled, the bread is 
 also excellent sliced and toasted.
 
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