*  Exported from  MasterCook  *
 
                  What-To-Do-With-All-The Egg-Yolks Bread
 
 Recipe By     : Diane Mott Davidson, Killer Pancakes
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads With Yeast                Cranberries
                 Nuts                             Recipes From Mysteries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2  teaspoons     active dry yeast -- 1 1/4 ounce envelope
      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    chopped orange zest
    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 pecans
 
 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 cranberries 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. 
 
 
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 NOTES : MC formatting and posted by bobbi744@sojourn.com