Instructions

Stir together 2 cups (500 mL) flour and the salt in a large bowl. Set aside.

Stir yeast into water, add 2 tsp (10 mL) sugar, and stir until dissolved. Let mixture stand for 10 minutes until doubled in volume. Meanwhile, beat eggs with an electric mixer. Gradually beat in 3/4 cup (175 mL) sugar.

Make a well in the flour mixture and pour in scalded milk. Add egg mixture, butter, lemon and orange rinds and juices, and yeast. Beat until combined. Add 1 cup (250 mL) flour at a time until dough is soft and holds its shape. Knead on a flour-covered surface until elastic and no longer sticky.

Place dough in a large bowl. Cover with plastic wrap rubbed with a little oil. Let dough rise in a warm place until doubled in size, about 1 to 1-1/2 hours. Punch down and let rise again until doubled, about 1 hour.Divide dough in half, form each into a loaf, and place into a lightly greased 9 x 5-inch (23 x 12 cm) loaf pan. Let rise until doubled, about an hour.

Bake in a preheated 325°F (160°C) oven for 25 to 30 minutes until golden brown.

Remove from oven, let cool for a few minutes, then remove loaves from pans and finish cooling on a wire rack. Ice just before serving.

Icing: For each loaf, stir together 2 cups (500 mL) icing sugar with 1 tsp (5 mL) lemon juice and enough milk (approximately 4 tbsp/60 mL) to make a smooth icing that can be spooned over the loaf. Decorate with sprinkles.

Bread

• 500 ml 2 cups all-purpose flour
• 2 ml 1/2 tsp salt
• 2 2 pkgs (8 g each) yeast (or 4-1/2 tsp (22 mL) yeast)
• 125 ml 1/2 cup warm water (about 100°F/38°C)
• 10 ml 2 tsp sugar
• 3 3 eggs
• 175 ml 3/4 cup sugar
• 125 ml 1/2 cup scalded milk
• 45 ml 3 tbsp butter, softened
• rinds of half a lemon and orange
• 30 ml 2 tbsp lemon juice
• 30 ml 2 tbsp orange juice
• 750 ml 3 cups all purpose flour

Icing

• 1 L 4 cups icing sugar
• 10 ml 2 tsp lemon juice
• 120 ml 8 tbsp milk
• coloured sprinkles

Nutritional Facts