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Lemon Easter Bread

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!
  • Total Time
    Prep: 20 min. + rising Bake: 25 min.
  • Makes
    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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