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What-To-Do-With-All-The Egg-Yolks Bread

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Bread Cranberries


  • 2 1/2 ts Active dry yeast; 1 1/4 ounce envelope
  • 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 Chopped orange zest
  • 1 ts Salt
  • 4 Egg yolks; lightly beaten
  • 3 1/2 To 4 cups all-purpose flour
  • 3/4 c Sun-dried cranberries
  • 1 c Chopped pecans


Butter a 10" tube pan and set aside.=20 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 375ΓΈ. 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. Recipe By : Diane Mott Davidson, Killer Pancakes
Posted to MC-Recipe Digest V1 #223
Date: Sun, 22 Sep 1996 19:35:36 -0400
From: Robertal Banghart <>
NOTES : MC formatting and posted by