2 1/2 teaspoons active dry yeast
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 orange zest — chopped
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 pecan
Butter a 10-inch tube pan; set aside. In a large mixing bowl, combine the yeas t, 1 teaspoon sugar, and water. Set aside for 10 minutes. Combine the milk, b utter, oil, zest, remaining sugar, and salt and stir into the yeast mixture. A dd the egg yolks, stirring well. Add the flour 1/2 cut at a time, stirring wel l after each addition to incorporate the flour throughly. Knead 5 to 10 minute s until the dough is smooth, elastic, and satiny. Knead in cranberries and pec ans. Put the dough back into the bowl, cover, and let rise at room temperature until doubled in bulk. Using a wooden spoon, beat down the risen dough for ab out a minute. Place the dough in the buttered tube pan and allow it to rise at room temperature until doubled in bulk. Preheat the oven to 375. Bake the br ead for 45 to 50 minutes or until it is a dark golden brown and sounds hollow w hen tapped. Place on a rack to cool or serve warm. Once cooled, the bread is also excellent sliced and toasted.