In a bowl, dissolve the yeast in the warm water. Once the yeast has proofed, add it to the bowl of a KitchenAid Mixer with the dough hook attached.

Then add the warm milk, melted butter and pudding mix.

Next, add the eggs followed by 3 cups of the flour. Mix until smooth. Add more flour to form a soft dough. Allow the machine to knead the dough for at least 5 minutes or until the dough has formed a ball and is no longer sticking to the sides of the bowl.

Remove the dough to a lightly floured surface and knead by hands just a few times. Place in a bowl that’s been greased with one tablespoon of oil.

Cover with a dishtowel and allow to rise until the dough is doubled in size.

After about 60 minutes the dough will have doubled in size and it’s ready to be formed into the two loaves.

Remove the dough from the bowl on to a lightly floured surface. Divide the bread dough into two equal pieces.

Shape each piece into loaves and place in two greased 8×4 inch loaf pans that are lined with parchment paper. Cover with a clean dishtowel and let rise until doubled; about 30 to 40 minutes.

Bake in a preheated 350° for 30 minutes or until both loaves are golden brown.

Remove both loaves of bread from the pans and set them on a wire rack to cool while you prepare the lemon glaze.

Combine the following together and slowly pour on top of the cooled loaves of bread. Add freshly grated lemon peel immediately after.