Easter Bread (Lambropsomo)

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Average: 4.1 (11 votes)

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.

Ingredients

2 packets (4-1/2 teaspoons) 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
2 hard-boiled eggs, dyed red (optional)
melted butter

Instructions

In a bowl, combine yeast, water, milk, butter, and salt. Add anise extract, beaten eggs, and sugar. Stir in flour, 3 cups at a time. Turn dough out onto a lightly floured work surface. Knead for 10 minutes, or until smooth.

Put dough into a greased bowl, turning once, and cover with a damp towel. Allow to rise until doubled in bulk, about 2 hours. Punch down and place in 2 greased 9-inch round pans, reserving just enough dough to form a cross on top of each loaf. Place an egg in the center of each loaf (if using) and form cross over it. Let rise 1 hour.

Preheat oven to 350°F.

Bake for 30 minutes. Remove from pans immediately and brush with butter.

Cooking & Recipes

Yield: 

Makes 2 loaves.

Preparation Method

Occasions

Comments

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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.

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