Joyce’s Fantastic Lemon Easter Bread

This recipe was developed by my good friend, Joyce. It was written for a bread machine, but I’m sure it could be adapted. Light bread with a wonderful lemon flavor! Try toasted…Yum!

Original recipe makes 3 round loaves

Ingredients

3/4 cup warm water (100 degrees F/38 degrees C)
2 tablespoons warm water (100 degrees F/38 degrees C)
2 tablespoons butter, softened
2 eggs at room temperature
2 tablespoons lemon extract
3 1/2 cups bread flour
1/2 cup white sugar
1 tablespoon active dry yeast

  • PREP

    1 hr 30 mins

  • COOK

    15 mins

  • READY IN

    2 hrs 45 mins

Directions

  1. Pour both amounts of warm water into a bread machine and add butter, eggs, lemon extract, bread flour, sugar, and yeast in the order recommended by the manufacturer. Select dough setting and start the machine.
  2. Grease 3 8-inch round cake pans.
  3. Remove dough when cycle is finished; cut dough into 3 equal-sized pieces. Roll each piece into a ball and place into a prepared cake pan; cover and let rise for 1 hour.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Bake loaves in the preheated oven until lightly browned, 15 to 20 minutes.

Nutrition

Calories: 283 kcal
Carbohydrates: 50.4 g
Cholesterol: 48 mg
Fat: 4.5 g
Fiber: 1.6 g
Protein: 8.2 g
Sodium: 34 mg