Greek Easter Bread / Lambròpsomo/ Λαμπρòψωμο
Lambròpsomo is a bread from the Byzantine times that continues to exist to the present days throughout Greece as a traditional Easter bread. It is used to package it in various forms on Holy Thursday. The shape of each bread varies according to local traditions. The best known and the most used shape is the braid, on which a red egg can be placed. The braids and knots on the bread, derive from pagan times as a symbol of the removal of evil spirits.
<Warmest thoughts, deep affection to all people who suffer from pain, fear, loneliness, emptiness. No words enough. Blessed Orthodox Easter>
- 250 g water lukewarm
- 8 g yeast
- 50 g granulated sugar
- 20 g olive oil
- 500 g hard flour
- 1 teaspoon salt
- 1 egg yolk, diluted with 1 tablespoon water or milk
- 30 g sesame seeds
- In a mixer’s bowl add the water, the yeast, the sugar, and mix with a hand whisk until the sugar and the yeast are dissolved.
- Add the olive oil, the flour, the salt, and beat with the hook attachment at medium-high speed, for 3-4 minutes, until there is an elastic dough.
- Transfer the dough to a floured bowl, sprinkle a little flour on top, cover with plastic wrap and set aside for 1 hour to double in volume.
- Transfer the dough to your working surface and roll it out into a sheet 30 cm in diameter, dusting with flour.
- With a pizza cutter, cut the dough in a snail shape and spread it on your working surface. Braid it in a cross shape (see photo gallery bellow) and transfer to a baking pan lined with parchment paper. Cover with a towel and let it rise for 30 minutes.
- Preheat the oven to 180ο C (350ο F) set to fan.
- Spread the egg wash over the whole surface of the dough, sprinkle with the sesame seeds, and bake for 40 minutes.
- Remove and serve.
See the procedure step by step in the gallery below. (For full functionality of this gallery it is necessary to enable Java Script)