Whattodowithalltheeggyolksbread Recipes
WHAT-TO-DO-WITH-ALL-THE EGG-YOLKS BREAD
Make and share this What-to-Do-with-All-the Egg-Yolks Bread recipe from Food.com.
Provided by Julesong
Categories Breads
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- 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
Nutrition Facts : Calories 531.9, Fat 31.9, SaturatedFat 6.4, Cholesterol 98.7, Sodium 360.8, Carbohydrate 53.3, Fiber 3.6, Sugar 7.3, Protein 9.6
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