Lemon Easter Bread

4.6
(8)

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!

3
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 1 (.25 ounce) package active dry yeast

  • ½ cup warm water (110 degrees F to 115 degrees F)

  • 1 cup warm milk (110 to 115 degrees F)

  • ¼ 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.