2 1/2 ts 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 tb Chopped orange zest
1 ts 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
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
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.
Yields
1 Servings