Easter Bread (Lambropsomo)

From Yankee Magazine's Great New England Recipes

Bread Recipes

Yield: Makes 2 loaves.

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.

• 2 packages 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 (approximately)

Combine the first 5 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 or until smooth. Place in 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 round 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. Let rise 1 hour, then bake 30 minutes at 350 degrees F. Remove from pans immediately and brush with butter.

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