What-to-do-with-all-the Egg-yolks Bread

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Breads with, Cranberries	1	Servings

INGREDIENTS

2 1/2	t	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	T	Chopped orange zest
1	t	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

INSTRUCTIONS

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 375Ã¸. 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 <bobbi744@sojourn.com>  NOTES : MC formatting and posted by
bobbi744@sojourn.com

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3769 Calories From Fat: 2218 Total Fat: 255.1g Cholesterol: 846.1mg Sodium: 2454.6mg Potassium: 1264.2mg Carbohydrates: 320.7g Fiber: 22.2g Sugar: 64.8g Protein: 63.6g