Chef John's Easter Bread
Chef John's Basic Lemon Icing:
Combine 1 cup sifted powdered sugar, 1 tablespoon fresh lemon juice, 2 teaspoons grated lemon zest (optional), 1 tablespoon milk, 1 small drop food coloring (optional). Stir until smooth. Glaze loaves on a cooling rack with a sheet pan or foil underneath to catch the drips.
Reynolds® parchment can be used for easier cleanup/removal from the pan.