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"It's tradition in the home of egg farmers Chris and Laura Mullet Koop of Jordan, Ontario, to serve this bread on Easter day."
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3 h 30 m servings 310 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 310 kcal
  • 15%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 64.7g
  • 21%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Stir together 2 cups flour and the salt in a large bowl. Set aside.
  2. Stir yeast into water; add 2 tsp sugar and stir until dissolved. Let mixture stand for 10 minutes until doubled in volume.
  3. Meanwhile, beat eggs with electric mixer. Gradually beat in 3/4 cup sugar.
  4. Make a well in the flour mixture and pour in scalded milk. Add egg mixture; beat well. Add butter, and lemon and orange rinds and juices, and yeast; beat until combined. Add 1 cup flour at a time, until dough is soft and holds its shape. Knead on a flour-covered surface until elastic and no longer sticky.
  5. Place dough in a large bowl. Cover with a piece of plastic wrap that has been rubbed with a little oil. Let dough rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Punch down and let rise again until doubled in size, about 1 hour.
  6. Divide dough in half; form each half into a loaf shape and place into a lightly greased 9 x 5-inch (23 x 12 cm) loaf pan. Let rise until doubled in bulk, about an hour.
  7. Bake in a preheated 325 degrees F (160 degrees C) oven until golden brown, about 25 to 30 minutes.
  8. Remove from oven, let cool for a few minutes, then remove loaves from pans and finish cooling on a wire rack.
  9. Ice just before serving. For each loaf, stir together 2 cups icing sugar with 1 tsp lemon juice and enough milk (approximately 4 tbsp/60 mL) to make a smooth icing that can be spooned over loaf. Decorate with sprinkles.


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This recipe was pretty good. I liked it because it was easy to make.

This was the perfect hostess gift. It was easy to make and extremely appreciated by my friends.

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