Candied Lemon Christmas Bread Recipe

Name: Candied Lemon Christmas Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (8 ounces) 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; 2 large eggs

Servings: persons

1
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 120u00b0-130u00b0; 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.
2
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.
3
Punch dough down. Shape into loaves. Place on
4
coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
5
Bake at 350u00b0 for 35-40 minutes or until golden brown. Remove from pans to cool on wire racks.

1829

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Candied Lemon Christmas Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Candied Lemon Christmas Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions