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Greek Easter Bread With Red Eggs (Lambropsomo)

Greek Easter Bread With Red Eggs (Lambropsomo)
Photo Credit
Brent Hofacker/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 2 loaves.
Category
Bread
Course
Breakfast & Brunches
Desserts
Occasions
Easter Sunday
Preparation Method
Bake

Lambropsomo is the traditional Greek Easter bread. Red eggs are tucked into the dough to symbolize the blood of Jesus Christ. And the bread is often braided with three strings of dough that symbolize the Holy Trinity.

This sweet, spiced bread is traditionally prepared with an essence of mahlep, or is flavored with mastic. We used anise extract, which is more accessible in the United States. 

This beautiful bread is perfect for an Easter centerpiece but also tastes delicious with a nice crust and a tender crumb. Just perfect to eat some lamb with.

The eggs are optional; you can also use more or fewer eggs, as desired.

See more of our favorite Easter Recipes.

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

  1. 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 the dough out onto a lightly floured work surface. Knead for 10 minutes or until smooth.
  2. Put the 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 the dough. If indentation remains, the dough has risen enough.)
  3. Preheat oven to 350°.
  4. At this point, you can either:
    1. 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 a cross over it. Let rise for 1 hour.
    2. Divide dough into three 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 the dough with cooking spray. Tucked dyed eggs into the braid; they will cook as the bread cooks.
  5. Let rise 1 hour, then bake 30 minutes at 350 degrees. Remove from pans immediately and brush with butter.

Greek Easter Bread With Red Eggs (Lambropsomo)

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Patrick J. Teague</span> Tue, 03/05/2024 - 22:00
Thank you for the recipe. It would be appropriate to add that in Greece and the rest of the Orthodox world, Easter - Pascha - is celebrated May 5th this year. Orthodox Christianity still uses the Julian Calendar, not the Gregorian Calendar of the Latin West.
<span>Nova Kane</span> Tue, 03/05/2024 - 06:28
That's a lot of flour. Could I cut the recipe in half? Maybe 1/3?
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 03/05/2024 - 08:40

Hi, Nova. Please note that the recipe makes two loaves, hence the amount of flour.

 <span>Gertrude Wells</span> Fri, 04/03/2015 - 17:25

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.