Lemon Easter Bread
Lemon Easter Bread might be a good recipe to expand your bread recipe box. This recipe serves 16 and costs 25 cents per serving. One serving contains 212 calories, 6g of protein, and 5g of fat. A few people made this recipe, and 70 would say it hit the spot. Head to the store and pick up active yeast, water, milk, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Taste of Home. It will be a hit at your Easter event. Overall, this recipe earns a not so awesome spoonacular score of 37%. Users who liked this recipe also liked Natural egg dyes, braided bread, lemon shortbread and other good ideas for Easter, Easter Bread, and Easter Bread.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
1 package (1/4 ounce) active dry yeast
1/4 cup butter, softened
3 eggs, lightly beaten
5 to 5-1/2 cups all-purpose flour
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm milk (110° to 115°)
1/2 cup warm water (110° to 115°)
Equipment:
bowl
loaf pan
Cooking instruction summary:
Directions 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. 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. 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 (16 slices each). Originally published as Lemon Easter Bread in Country ExtraMarch 2005, p51 Nutritional Facts 1 serving (1 slice) equals 214 calories, 5 g fat (2 g saturated fat), 50 mg cholesterol, 121 mg sodium, 37 g carbohydrate, 1 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, dissolve yeast in warm water.
2. Add the milk, butter, pudding mix, eggs and 3 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
4. Place in a greased bowl, turning once to grease top. Cover and rise in a warm place until doubled, about 1 hour.
5. Punch dough down. Turn onto a lightly floured surface; divide in half. Shape into loaves.
6. Place in two greased 8-in. x 4-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
7. Bake at 350° for 25-30 minutes or until golden brown.
8. Remove from pans to wire racks to cool.
Nutrition Information:
covered percent of daily need
