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

Recipe by Julesong
MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 8
YIELD: 1 loaf
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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 cran berries 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.
  • Recipe By : Diane Mott Davidson, Killer Pancakes
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