CANDIED LEMON CHRISTMAS BREAD

Candied Lemon Christmas Bread image

Make your baking pay off in a big way: With four large moist, slightly sweet loaves, you'll have extras for gifts. -Michaela Rosenthal, Indio, CA

Provided by Taste of Home

Time 1h5m

Yield 4 loaves (12 slices each).

Number Of Ingredients 11

Ingredients

9-3/4 to 10-1/4 cups bread flour
3/4 cup sugar
3 packages (1/4 ounce each) active dry yeast
2 cans (12 ounces each) reduced-fat evaporated milk
1 cup reduced-fat plain yogurt
1 cup butter, cubed
1/2 cup water
1 teaspoon vanilla extract
1 cup chopped candied lemon peel
6 large egg yolks, room temperature
2 large eggs, room temperature

Steps:

In a large bowl, combine 9-1/4 cups flour, sugar and yeast. In a large saucepan, heat the milk, yogurt, butter and water to 120°-130°; stir in vanilla and lemon peel. Add to dry ingredients. Beat on medium speed for 2 minutes. Add egg yolks, eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Shape into loaves. Place on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 169 calories, Fat 5g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 64mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.