Lemon Easter Bread

Name: Lemon Easter Bread
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

7 ingredients

4 steps

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

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.
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.
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.
4

Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.