What-to-Do-with-All-the Egg-Yolks Bread

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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


Most Helpful

This made excellent bread which stayed quite moist. I used the bread machine to make the dough, and it couldn't have been easier...a wonderful way to use up left-over egg yolks.

Sweet Baboo December 04, 2008

I love this bread. I had yolks to use up and this worked beautifully. It was the smoothest nicest yeast bread I've ever made. I omitted the orange zest because I didn't have any, but glazed it with Recipe#28239 which worked out beautifully. I'll be using this one again.

ladypit July 12, 2008

I made this in my breadmachine, leaving out the 1/4 water. It worked well. I used chopped apricots, rathern than cranberries. A delicious bread, and one I will use again. Thanks Juleson.

Sherrie-pie February 04, 2008

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