A delightful bread recipe that uses egg yolks for a rich and tender crumb, enhanced with cranberries and pecans.
Prepare the tube pan by greasing it with butter and set it aside.
Ensure the pan is well-greased to prevent sticking.
In a large mixing bowl, combine the yeast, 1 teaspoon of the sugar, and the warm water. Let it sit for 10 minutes until frothy.
The water should be warm, not hot, to properly activate the yeast.
Mix the milk, butter, oil, orange zest, remaining sugar, and salt into the yeast mixture.
Ensure the butter is melted for easy mixing.
Add the egg yolks to the mixture and stir well.
Mix thoroughly to evenly distribute the yolks.
Gradually add the flour, half a cup at a time, stirring after each addition until a dough forms.
Adding the flour gradually helps achieve the right dough consistency.
Knead the dough on a floured surface for 8 minutes until smooth and elastic.
Kneading develops the gluten, giving the bread its structure.
Mix in the cranberries and pecans until evenly distributed.
Ensure the mix-ins are evenly spread throughout the dough.
Place the dough in a greased bowl, cover with a kitchen towel, and let it rise until doubled in size, about 1 hour.
A warm, draft-free environment is ideal for rising.
Punch down the dough and transfer it to the prepared tube pan. Let it rise again until doubled, about 45 minutes.
The second rise ensures a light and airy texture.
Preheat the oven to 375°F (190°C).
Preheating ensures even baking.
Bake the bread for 45-50 minutes until golden brown and it sounds hollow when tapped.
Cover with foil if the top browns too quickly.
Cool the bread on a rack before slicing and serving.
Cooling allows the bread to set, making slicing easier.
