Welcome to the delightful world of lovewithrecipes.com! Today, we have an exquisite creation that promises to tantalize your taste buds and make the most of those surplus egg yolks. Introducing the “What-to-Do-with-All-the Egg-Yolks Bread,” a culinary masterpiece crafted by the talented Diane Mott Davidson. With a total time investment of sheer bliss, this recipe falls into the Breads category and is sure to become a household favorite.
🕒 Time Table:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 0 mins | Not available | 0 mins |
✨ Ingredients:
- 2 1/2 tsp active dry yeast
- 1/4 cup sugar
- 1/4 cup water
- 3/4 cup skim milk
- 1/4 cup butter
- 1/2 cup canola oil
- 1 tsp orange zest
- 1 tsp salt
- 4 egg yolks
- 3 1/2 – 4 cups all-purpose flour
- 3/4 cup sun-dried cranberries
- 1 cup pecans
🌟 Nutritional Information (per serving):
- Calories: 531.9
- Fat: 31.9g
- Saturated Fat: 6.4g
- Cholesterol: 98.7mg
- Sodium: 360.8mg
- Carbohydrates: 53.3g
- Fiber: 3.6g
- Sugar: 7.3g
- Protein: 9.6g
👩🍳 Instructions:
- Butter a 10″ tube pan and set it aside for the grand unveiling of your creation.
- In a large mixing bowl, embark on your culinary journey by combining the yeast, 1 tsp of sugar, and the warm water. Allow this magical blend to rest for 10 minutes, letting the yeast work its enchantment.
- Now, join forces with the milk, butter, canola oil, orange zest, remaining sugar, and salt. Stir this symphony into the yeast mixture, and then add the egg yolks, stirring until the concoction is a harmonious blend of flavors.
- Gradually introduce the all-purpose flour, 1/2 cup at a time, ensuring each addition is stirred well to incorporate the flour thoroughly. Engage in a kneading session lasting 5-10 minutes until the dough emerges smooth, elastic, and satiny.
- Infuse the dough with a burst of flavor by kneading in the sun-dried cranberries and pecans, elevating your creation to a whole new level.
- Allow the dough to rise at room temperature until it doubles in bulk, covering the bowl like a treasure awaiting discovery.
- With the grace of a maestro, beat down the risen dough for about a minute using a wooden spoon. Transfer this culinary marvel into the buttered tube pan and watch it rise again until doubled in bulk.
- Preheat the oven to 375°F (190°C), creating the perfect stage for your bread’s grand performance.
- Bake the bread for 45-50 minutes, or until it achieves a dark golden brown hue and sounds hollow when tapped – a symphony of textures and flavors.
- Let the masterpiece cool on a rack or serve it warm, embracing the sensory delight that awaits.
- For an extra layer of indulgence, slice and toast the bread, unveiling its full potential in every crispy bite.
📖 Recipe Notes:
- This delightful recipe, crafted by the talented Diane Mott Davidson in her masterpiece “Killer Pancakes,” boasts an aggregated rating of 5 stars, with 7 glowing reviews from those who have embarked on this culinary adventure.
Embark on this gastronomic journey and savor the delectable “What-to-Do-with-All-the Egg-Yolks Bread” – a creation that transforms surplus egg yolks into a masterpiece of flavor and texture, leaving a lasting impression on your taste buds. Happy baking! 🍞✨
