Ingredients
1 package (1/4 ounce) active dry yeast1/2 cup warm water (110° to 115°)1 cup warm milk (110° to 115°)1/4 cup butter, softened1 package (3.4 ounces) instant lemon pudding mix3 eggs, lightly beaten5 to 5-1/2 cups all-purpose flour
Preparation
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 8x4-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.
