Easter bread (lambropsomo)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | Active dry yeast |
| 1 | cup | Warm water |
| 1 | teaspoon | Sugar |
| 1 | Stick butter; melted and cooled | |
| 1 | cup | Milk; warm |
| 3 | Eggs; beaten | |
| 1 | teaspoon | Allspice |
| About 4 pounds all-purpose flour | ||
| ½ | cup | Granulated sugar |
| 1 | dash | Salt |
| ¼ | teaspoon | Freshly ground nutmeg |
| 5 | Hard boiled eggs; dyed red | |
| 1 | Egg; beaten | |
| Sesame seeds | ||
Directions
Add ingredients to bread machine according to manufacturer's instructions.
Use the Manual cycle.
At the end of the second kneading, divide dough in half and shape into round loaf in a greased pan. Place one dyed egg in the cetner and the other four at the edges, making a cross. Brush with 1 beaten egg and sprinkle with sesame seeds.
With remaining dough, make individual twists or a second loaf. Let rise one hour.
Bake at 350 degrees for about 45 minutes.
Makes 1 large loaf or 4 small twists.
Posted to Bread-bakers Digest by Lsawkill <Lsawkill@...> on Mar 28, 1998