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Lemon Easter Bread

By: Elizabeth Imblum  
"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!"

Rating: This weblink has been rated 2 times with an average star rating of 5.0 Read Reviews (2)

Rate/Review | 172 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 16 servings
 

Ingredients

  • 1 (.25 ounce) package active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 1 cup warm milk (110 to 115 degrees F)
  • 1/4 cup butter, softened
  • 1 (3.4 ounce) package instant lemon pudding mix
  • 3 eggs, lightly beaten
  • 5 cups all-purpose flour

Directions

  1. In a large mixing 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.
  2. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 8-in. x 4-in. x 2-in. loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 23, 2008 by MSIDERIS 
I loved this! I made this for our upcoming Greek Easter this Sunday, and it turned out... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by bakergal 
I tried this recipe last easter and received many compliments on it! Nice and simple to make... MORE

 
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