Friday, February 6, 2009

What To Do With Leftover Yolks. Part Three. Cranberry-Pecan Bread

Oh gosh. What do do with all those yolks. Why I think I'll make a bundt pan full of yolky, pecany, cranberryey, bready GOODNESS.
My ingredients: 1 package yeast 1/4 cup sugar 1/4 cup warm water 3/4 cup 1% milk 1/4 cup butter, melted 1/2 cup canola oil 1 TB orange zest 1 teaspoon salt 4 egg yolks, lightly beaten 3 -4 cups flour 3/4 cup dried cranberries 1 cup pecans
I combined the milk, butter, oil, orange zest, sugar, and salt.
And mixed it all together.
Flour in the very background. A teaspoon of sugar with the yeast and water in the forefront. Then the cream/oil/orange zest mixture in between. On the right, the dried cranberries and pecans, and egg yolks.
I added in the yolks to the yeast mixture, then I added in the flour a 1/2 cup at a time.
After about 3 - 3 1/2 cups of flour, gradually added in 1/2 cup increments, I turned the messy mass onto my board. Kneaded for about 10 minutes.
And here you have it. The lovely dough.
It ain't over yet. I'm adding some pecans and some dried cranberries.
Knead until all are incorporated. Then put the dough in an oiled bowl, cover, and leave it to rise.
Two-three hours later, it's risen.
I rolled the dough out into a long log, then placed inside my greased bundt pan and set aside to rise again Now, this, is buggin' the crap outta me. I know I gots a bundt pan. I took it out of my kitchen last year when I started the remodel, and I put it in a box, and I put the box downstairs in the utility room. Oh.... wait. I also put a Nacho and salsa serving platter shaped like a sombrero down there too. The chips went in the brim on the outside, then there was a place for the salsa in the middle. I'm really ticked off. Since I can't find either one. I've torn up the utility room, several times, to no avail. So while the bread was doing its first rising, I had to make a special trip out to KMart to buy me a new bundt pan. And guess what. The old Bundt pan didn't jump out at me when I came back home with my brand new twenty dollar pan.
Here's my dough, risen, and ready for the oven.
I baked it at 375 degrees for 45-50 minutes.
Cool on a rack.
And you have a very nice cranberry/pecan/orange cakey bread.
I toasted a slice this morning for breakfast.
And topped it with my prize-winning Pomegranate/Cranberry Conserve. It's delish.

1 comment:

Sheila said...

I am so happy I stumbled upon your blog.

I just made a white cake yesterday and have 5 yolks. Also I have a ton of pecans and frozen cranberries (leftover from Thanksgiving).