Recipe By : Diane Mott Davidson in "Killer Pancakes"
Serving Size : 1 Preparation Time :0:00
Categories : Breads Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 teaspoons active dry yeast
1/4 cup sugar
1/4 cup warm water
3/4 cup skim milk
1/4 cup butter -- melted
1/2 cup canola oil
1 tablespoon orange zest -- chopped
1 teaspoon salt
4 egg yolks -- lightly beaten
3 1/2 to 4 cups all-purpose flour
3/4 cup sun-dried cranberries
1 cup chopped pecan
Butter a 10-inch tube pan; set aside. In a large mixing bowl,
combine the yeast, 1 teaspoon sugar, and water. Set aside for 10
minutes. Combine the milk, butter, oil, zest, remaining sugar, and
salt and stir into the yeast mixture. Add the egg yolks, stirring
well. Add the flour 1/2 cut at a time, stirring well after each
addition to incorporate the flour throughly. Knead 5 to 10 minutes
until the dough is smooth, elastic, and satiny. Knead in cranberries
and pecans. Put the dough back into the bowl, cover, and let rise at
room temperature until doubled in bulk. Using a wooden spoon, beat
down the risen dough for about a minute. Place the dough in the
buttered tube pan and allow it to rise at room temperature until
doubled in bulk. Preheat the oven to 375. Bake the bread for 45 to
50 minutes or until it is a 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.
