Yields:
1 Serving
Difficulty: Medium
Prep Time: 1 Hr 30 Mins
Cook Time:
30 Mins
Total Time:
2 Hr
I usually use my egg yolks to make a King Cake, but if you find yourself with a bunch of egg yolks and it’s not Mardi Gras season, I suggest this bread. It’s a dairy-free, nut-free version adapted from Genius Kitchen’s « What to do with all the egg yolks bread » recipe. I also substituted the cranberries for raisins. It’s not overly sweet, and is great sliced and toasted with some margarine or butter.
Ingredients
Adjust Servings
Instructions
- In the bowl of a stand mixer fitted with paddle attachment, mix yeast with sugar and 1 cup flour.
- Stir liquids into yeast mixture.
- Stir in eggs.
- Stir in zest.
- Stir in remaining 2.5 cups flours, half a cup at a time.
- Change paddle to dough hook and knead in raisins.
- Finish kneading my hand until you get a smooth dough.
- Let rest 10 minutes. In the meantime, butter a 10-inch loaf pan.
- Shape dough into pan and let rise 1 hour.
- Bake in 350F (convect) preheated oven for 30 minutes.