What-To-Do-With-All-The Egg-Yolks Bread
Source: Killer Pancakes by Diane Mott Davidson

2 1/2 teaspoons active dry yeast (1 1/4 ounce envelope)
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 chopped orange zest
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 pecans

Butter a 10-inch tube pan and set aside.

In a large mixing bowl, combine the yeast, 1 tsp. of the sugar and the warm water. Set aside for 10 minutes.

Combine the milk, butter, oil, zest, remainder of the sugar and salt. 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 5-10 minutes, until the dough is smooth, elastic and satiny.

Knead in the cranberries and pecans. Put the dough back in the bowl, cover the bowl and let the dough rise at room temperature until it is doubled in bulk.

Using a wooden spoon, beat down the risen dough for about a minute. Place the dough into the buttered tube pan and allow it to rise at room
temperature until it is doubled in bulk.

Preheat the oven to 375. Bake the bread for 45-50 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.