• 16servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB3, B12
MineralsIodine, Manganese

Ingredients Jump to Instructions ↓

  1. 1 ( 1/4 ounce) package active dry yeast

  2. 1/2 cup warm water (110 degrees F to 115 degrees F)

  3. 1 cup warm milk (110 to 115 degrees F)

  4. 1/4 cup butter, softened

  5. 1 (3.4 ounce) package instant lemon pudding mix

  6. 3 eggs, lightly beaten

  7. 5 cups all-purpose flour

Instructions Jump to Ingredients ↑

  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.


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