Taste of Home
Lemon Easter Bread
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min.
YIELD: 2 loaves (16 slices each).
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!
Ingredients
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1 package (1/4 ounce) active dry yeast
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1/2 cup warm water (110° to 115°)
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1 cup warm milk (110° to 115°)
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1/4 cup butter, softened
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1 package (3.4 ounces) instant lemon pudding mix
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3 eggs, lightly beaten
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5 to 5-1/2 cups all-purpose flour
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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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