Cherry Lemon Easter Bread
Submitted by: tyxe
Use this homemade bread as a treat on Easter and use the leftovers for French toast.
Ingredients
- 1 .25 ounce package active dry yeast
- 1/2 cup warm water, 110-115 degrees
- 1 cup warm milk, 110-115 degrees
- 1/4 cup butter, softened
- 1 3.4 ounce package instant lemon pudding mix
- 3 eggs, lightly beaten
- 5 cups all purpose flour
- 1 cup diced candied cherries
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Method
In a large mixing bowl, dissolve yeast in warm water. Add milk, butter, pudding mix, eggs and 3 cups flour, and then beat until smooth. Stir in enough remaining flour to form soft dough. Turn onto a floured surface and knead in diced cherries and continue kneading 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 and divide in half. Shape into loaves. Place in two greased 8 x 4 x 2 loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees 25-30 minutes or until golden brown. Remove from pans to wire racks to cool.
Notes:
Number of Servings: 2 loaves
Submitted by: tyxe ( See all of tyxe Recipes )
