Egg-Yolk Raisin Bread
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.
Servings: 1 yield(s)
Prep Time: 90 mins
Cook Time: 30 mins
Total Time: 120 mins
Ingredients
  • 2.5 tsp Quick-rise yeast
  • 1/4 cup Granulated sugar
  • 3.5 cup flour
  • 1/2 cup Oil of choice (I use olive oil)
  • 3/4 cup Warm milk of choice
  • 1/4 cup Warm water
  • 1/4 cup Melted butter of choice
  • 4 Egg yolks
  • 1 tbsp Chopped orange and/or lemon zest
  • 1 cup Raisins
Instructions
  1. In the bowl of a stand mixer fitted with paddle attachment, mix yeast with sugar and 1 cup flour.
  2. Stir liquids into yeast mixture.
  3. Stir in eggs.
  4. Stir in zest.
  5. Stir in remaining 2.5 cups flours, half a cup at a time.
  6. Change paddle to dough hook and knead in raisins.
  7. Finish kneading my hand until you get a smooth dough.
  8. Let rest 10 minutes. In the meantime, butter a 10-inch loaf pan.
  9. Shape dough into pan and let rise 1 hour.
  10. Bake in 350F (convect) preheated oven for 30 minutes.