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!
Lemon Easter Bread
Lemon Easter Bread
Prep Time
20 min
Cook Time
25 min
Yield
2 loaves (16 slices each)
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 8x4-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.
Nutrition Facts
1 slice: 214 calories, 5g fat (2g saturated fat), 50mg cholesterol, 121mg sodium, 37g carbohydrate (6g sugars, 1g fiber), 6g protein.
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