*  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 yeast, 1 teaspoon sugar, and water.  Set aside for 10
minutes.  Combine the milk, butter, oil, zest, remaining sugar, and
salt and stir into the yeast mixture.  Add the egg yolks, stirring
well.  Add the flour 1/2 cut at a time, stirring well after each
addition to incorporate the flour throughly.  Knead 5 to 10 minutes
until the dough is smooth, elastic, and satiny.  Knead in cranberries
and pecans.  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 about 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 bread for 45 to
50 minutes or until it is a 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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