Lemon Easter Bread Recipe

Lemon Easter Bread Recipe photo by Taste of Home

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This yeast bread is an Easter tradition at my house, but I also bake it other times of the year. While the bread is in the oven, the aroma is fantastic!

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Lemon Easter Bread Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 16 Servings

20 25 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm water (110° to 115°)
1 cup warm milk (110° to 115°)
1/4 cup butter, softened
1 package (3.4 ounces) instant lemon pudding mix
3 eggs, lightly beaten
5 to 5-1/2 cups all-purpose flour

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).

Nutritional Facts 1 serving (1 slice) equals 214 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 121 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Lemon Easter Bread in Country Extra March 2005, p51