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

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Ingredients:
12
Yields:
1 loaf
Serves:
8
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ingredients

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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

Questions & Replies

  1. Baking time indicated too long - should be no more than 35 minutes, at most
     
  2. Doesn't seem like there was enough liquid in this recipe... All I got was dry crumbs, somewhat "toasted." Certainly not suited for slicing. Figuring all I can do at this point is scramble some eggs with milk and make French Crumbs out of it.
     
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Reviews

  1. 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.
     
  2. 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.
     
  3. 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.
     
  4. Awsome! I had 7 egg yolk after making a flourless,no-carb cocolate cake with eggs whites (7),butter, chocolate and Splenda.(from Julesong # 3199,which was great! Had 7 big yolks left, look in Receipe Zaar and found the perfect use for them. It went together in the usual time for a yeast bread with two rising. Did the whole thing in Kitchen Aid mixer with dough hook, and kneaded a good l0 minutes with th machine. Then folded in nuts and cranberries,did the risings, put in Angel-Food pan by making a circle of the dough. It rose so high I coverd top with aluminum foil, and it still got very brown, but flaky. I skimped on the salt because of my high blood pressure, but it could have used a little more for better flavor. Beautiful, BIG,coffee cake ring, would be great frosted and toasted. Great recipe. Betty williams #217866
     
  5. This was really good. I love the yeasty flavor and it's great toasted for breakfast in the morning. I'm thinking too that next time I may make a powdered sugar icing like you use on cinnamon rolls to put on top.
     
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Tweaks

  1. Terrific! I made a double batch, as I had 8 egg yolks left from a pavlova. Tested the bread hooks on my new mixer, and happy on all counts. This is a lovely bread, very tasty and a great texture. I made one in a loaf pan and the other in a bundt pan - very pretty and effective. I substituted olive oil for canola, and oat milk for skim milk, and the flavour is lovely. They are in the freezer for a big function later, and before I serve, I will glaze. Thank you for sharing this recipe with us!!
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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