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-WALDINE VAN GEFFEN VGHC42A-
1 1/4 oz Pk active dry yeast; 2-1/2ts
1/4 c Sugar
1/4 c Warm water
3/4 c Skim milk
1/4 c Butter; melt
1/2 c Canola oil
1 tb Orange zeest; chop
1 ts Salt
4 Egg yolks; lightly beaten
3 1/2 c All-pourpose flour; (up To 4
3/4 c Sun-dried cranberries
1 c Pecans; chop
Butter a 10″ tube pan; set aside. In a large mixing bowl, combine the
yeast, 1 ts of the sugar and warm water. Set aside for 10 minutes. Combine
the milk, butter, oil, zest, remainder of the sugar and salt and 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 to 10 minutes until the dough is smooth, elastic and
satiny. Knead in the cranberries and pecans. Put the dough back in the
bowl, cover and let rise at room temp until it is doubled in bulk. Using a
wooden spoon, beat down the risen dough for about 1 minute. Place the dough
into the tube pan and allow it to rise at room temp until it is doubled in
bulk. Preheat the oven to 375~. Bake the bread for 45 to 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
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