Easter Bread (Lambropsomo)

A traditional Greek Easter bread, baked with a red-dyed egg on top, covered with two strips of dough in the form of a cross. This is a very sweet bread, delicately flavored with anise.


2 packages dry yeast
1/2 cup warm water
1 cup warm milk
1/2 cup butter, melted
2 teaspoons salt
2 tablespoons anise extract
3 eggs, beaten
1-1/2 cups sugar
9 cups flour (approximately)


Combine the first 5 ingredients. Add the anise extract, beaten eggs, and sugar. Stir in the flour, 3 cups at a time, and transfer to a lightly floured surface. Knead about 10 minutes or until smooth. Place in greased bowl, turning once, and cover with damp towel. Allow to rise until doubled – about 2 hours. Punch down and place in 2 greased 9-inch round pans, reserving just enough dough to form a cross on the top of each bread. A red egg can be placed in the center of the bread and the cross formed over it. Let rise 1 hour, then bake 30 minutes at 350 degrees F. Remove from pans immediately and brush with butter.

Cooking & Recipes


Makes 2 loaves.

Preparation Method



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I do a similar thing for this

I do a similar thing for this Easter bread by adding dried fruit and nuts. Then I divide half the dough into three pieces and bread it. Form into a ring and set dyed raw eggs in between the braid seams bake as directed and decorated with a confectioners sugar glaze and pretty sprinkles. Great for breakfast or anytime the desire hits for somethin sweet.