Recipe of the Week: Lemon Easter Bread
But I'm feeling a little better today, so here's the recipe of the week. (better late than never). I was going to do another Easter dessert for this week, maybe even something you could make using leftover Easter candies, but in my search for recipes, I ran across this bread, and I decided to post it instead. This came from Taste of Home, and though it's called Easter bread, it sounds like a good recipe for any occasion. As I've previously said, I love any and all breads, and I also happen to love lemon flavored desserts, so this is definitely a good combination for me. I hope you all enjoy it!
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: 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° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves.