Here's one my family enjoys:

What-To-Do-With-All-The-Egg-Yolks Bread

2 ‡ teaspoons (1 º envelope) active dry yeast
º cup sugar
º cup warm water
æ cup skim milk
º cup butter, melted
‡ cup canola oil
1 tablespoon chopped orange zest
1 teaspoon salt
4 egg yolks, lightly beaten
3 ‡-4 cups all-purpose flour
æ cup sun-dried cranberries
1 cup chopped pecans

1. Butter a 10-inch tube pan; set aside.
2. In a large mixing bowl, combine the yeast, one teaspoon of the sugar, and warm water. Set aside for 10 minutes.
3. Combine the milk, butter, oil, zest, remainder of the sugar, and salt, and stir into the yeast mixture.
4. Add the egg yolks, stirring well.
5. Add the flour ‡ cup at a time, stirring well after each addition to incorporate the flour throughly.
6. Knead 5 to 10 minutes, until the dough is smooth, elastic, and satiny.
7. Knead in the cranberries and pecans.
8. Put the dough back in the bowl, cover the bowl, and let the dough rise at room temperature until it is doubled in bulk.
9. Using a wooden spoon, beat down the risen dough for about a minute.
10. Place the dough into the buttered tube pan and allow it to rise at room temperature until it is doubled in bulk.
11. Preheat the oven to 375 degrees.
12. Bake the bread for 45 to 50 minutes or until it is dark golden brown and sounds hollow when tapped.
13. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.

Makes one large loaf.