What-To-Do-With-All-The Egg-Yolks Bread
| Yield: | 1 Servings |
| Categories: | Cranberries |
| 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 |
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