Lemon Easter Bread
by Erica McGaugh
We make this Easter recipe every year and it is soooo good!!
1/4 cup butter, softened
1 package active dry yeast
1/2 cup warm water
1 cup warm milk
1 (3.4 ounce) package instant lemon pudding mix
3 eggs, beaten lightly
5 cups all-purpose flour
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. Flour a flat surface; knead until smooth and elastic, approximately 7 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-inch x 4-inch x 2-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350F (180C) degrees for 25-30 minutes or until golden brown. COOL ON WIRE RACK.