In a large deep bowl, whisk the eggs, sugar, lemon zest, orange zest, and lemon juice for 5 minutes or until well combined.
In another deep bowl, combine the yeast with olive oil and milk and mix until combined, then add to the egg mixture.
Add 6 cups of flour gradually, incorporating each cup before adding the next. The dough should be soft but not sticky.
Knead the dough on a clean surface with a handful of flour to prevent it from sticking to the surface.
Place the ball of dough in a deep greased bowl with olive oil, cover with a damp towel, and let it rise for 90 minutes.
Preheat the oven to 150 degrees Celsius and prepare 2 cylindrical baking pans with vegetable spray; if you don't have this, you can use 2 traditional bread baking pans.
Place the dough in the baking pan and brush the top of the bread with the egg and water mixture.
Bake the bread for 15-25 minutes until golden.
While baking, in a deep bowl combine lemon juice with powdered sugar.
Remove the breads from the oven, let them cool, and decorate with lemon frosting.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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