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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!"

Rate/Review | Read Reviews (8)

Prep Time:
20 Min

Cook Time:
25 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

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

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.
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.