Easter Bread (Lambropsomo)


Rate this Recipe: 

Average: 4.1 (15 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.

Photo Credit: 

Pasta Shutterstock


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


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.


Makes 2 loaves.

Preparation Method


Reader Comments

Leave a Comment

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.

Free Beginners Garden Guide

Vegetable Gardening for Beginners!
Your complete guide on how to grow a vegetable garden—from scratch!


You will also be subscribed to our Almanac Companion Newsletter