LEMON EASTER BREAD Thelma Lester

3 pkg. dry yeast

1 cup warm water

2 small lemon instant pudding

½ cup butter, softened

1 tea. salt

9 cups flour

6 eggs, beaten

2 cups warm milk

Dissolve yeast in water. Set aside. Mix pudding, butter and salt. Work until butter melts and pudding dissolves. Add 1½ cups flour; then add yeast and eggs. Add remaining flour and milk to make soft dough. Cover and rise 2 to 3 hours. Punch down and put into pans. Let rise 2 hours or until double in size. Bake 325' for 35 to 40 min. Makes 3 large or 4 small loaves.