Greek Easter Bread With Red Eggs (Lambropsomo)

Greek Easter Bread
Brent Hofacker/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 large bowl coated with cooking spray, turning once, and cover with a damp towel. Allow to rise until doubled in bulk, about 2 hours. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 350°.

At this point, you can either:

  • 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 a red egg in the center of each loaf (if using) and form cross over it. Let rise 1 hour.
  • Divide dough into 3 equal portions, rolling each portion into a long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Loosely braid ropes together on the baking sheet; pinch loose ends to seal. Lightly coat dough with cooking spray. Tucked dyed eggs into the braid; they will cook as the bread cooks.

Let rise 1 hour, then bake 30 minutes at 350 degrees. Remove from pans immediately and brush with butter.



Makes 2 loaves.

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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.