Greek Easter Bread (Lambropsomo) Recipe

This Greek Easter Bread (Lambropsomo) recipe is easy to spot thanks to its signature red eggs. Get this favorite Easter egg bread recipe.

By Yankee Magazine

Apr 03 2017


Greek Easter Bread

Photo Credit : Aimee Tucker

Greek Easter Bread (Lambropsomo) is a sweet Easter bread, either round or braided, and often with dyed red eggs tucked into the dough to symbolize the blood of Christ.

This classic Greek Easter Bread recipe was shared by “Great New England Cook” Carol Evans from Dover, NH, in 1979.

Greek Easter Bread | Yankee Recipe Archives (1979)
Italian Easter Bread with Dyed Eggs
Best Easter Recipes


2 loaves


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


Combine the first five 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 until smooth.

Place in a 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 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 with the reserved dough.

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

*If you like, rather than placing the dough into the greased pans, separate in half, then divide each half into 3 sections. Roll into long strips and loosely braid together on a baking sheet lined with parchment. Tucked dyed eggs into the braid and bake.