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sortachef's picture

Greek Easter Bread: Lambropsomo

Sortachef's Greek Easter Bread

 Greek Easter Bread


Makes one 2 ½ pound loaf


4 Tablespoons butter

2 heaping dessertspoons of honey

2 eggs

2 teaspoons dry yeast

1½ teaspoons salt (2 if using unsalted butter)

1 teaspoon anise extract

20 ounces (about 4 cups) unbleached white flour

1 1/3 cup water at room temperature

¾ cup additional flour for bench work

A 14" pizza pan fitted with parchment paper


4 red hardboiled eggs (see Dyeing Red Eggs @ )

1 eggyolk+1 teaspoon water for wash

4 teaspoons of raw hulled sesame seeds


Note: A flexible bowl scraper (or a Tupperware lid cut in half) comes in handy for working this dough.


Make the dough: In a mixer fitted with a flat beater, cream together the butter, honey, eggs, yeast, salt, anise extract and 1 cup of the flour. Beat well for 2 minutes. Add 1/3 cup water and ½ cup flour, beat for a minute; another 1/3 cup water and ½ cup and beat, etc., until you have used up all the water and all but a cup of the 20 ounces of flour. Beat for a further 2 minutes.

Scrape off the flat beater, scrape down the bowl, and put in the other cup of flour. Switch to the dough hook; run mixer 10 minutes on low (mark 2 for Kitchenaid). Scrape down bowl if necessary. The dough is not stiff enough for the hook to pick it up, but this mixing will improve its structure.

Knead the dough: Sprinkle half of the benchwork flour onto a counter or board, scrape the dough onto it and, using the scraper, quickly fold the edges in to the middle. Put a bit of flour onto the dough and let it rest for a few minutes while you clean out the bowl.

Knead for 5 minutes, adding flour as necessary until you have used up the ¾ cup of extra flour.

First rise: Put the dough into the bowl, cover and let rise at room temperature for 3½ hours.

Second rise: Use the bowl scraper to pull the dough in from the edges, releasing the air, and then let rise 1½ hours at room temperature.

Make the braid: Turn the dough out onto a barely floured counter. Cut a 5-ounce piece of dough off and put it to one side, covered. Now, make bulk of the dough into a snake about 2 feet long, rolling it on the counter under your hands to stretch it out. Let it rest for a few minutes. For the next step you will want a clean section of counter 3' wide, with no flour on it or the dough will slip instead of roll.

Roll the dough snake out to 3' long, and cut into three equal pieces of about 12 ounces by weight. Roll each of the three pieces out to nearly 3' long. Your dough ropes should be 5/8" in diameter and roughly uniform.

Put 3 ends together, cross two ropes and throw the third across the Y. Braid until the ropes are used up, keeping the dough slack to keep the braids loose and thick.

Make the loaf: Lift one end of the braid off the counter and slip the parchment lined pan under it, and then lift the other end around to form a circle. Overlap the two ends of the braid by an inch, and push your thumb down in at that point. The first egg will go into that depression.

Adjust the braided ring on the parchment to make it as round as you can, and push your thumb down to make depressions at the other 3 quadrants. Carefully put in the eggs.

Roll the leftover piece of dough into a snake the thickness of a pencil. Around the eggs, snip 4 places with scissors to receive the ends of the dough that crosses over them. Cut pieces of dough to make the crosses.

Final rise: Cover lightly with a cloth and let rise for 40 minutes.

Preheat oven to 400º. If you're using a pizza stone or quarry tiles (recommended), let them heat up for at least 30 minutes.

Glaze and bake: Mix the egg yolk and the water in a ramekin, and brush the egg wash over the dough, being careful not to cover the eggs. For best coverage, brush a second time. Sprinkle with sesame seeds.

Bake for 10 minutes at 400º. Turn oven down to 350º and bake for another 25 minutes, turning the bread around at halfway.

Let cool for at least an hour before sharing with your Greek friends.

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Sedlmaierin's picture

Hamelman's Vermont Sourdough with increased whole grain-HELP PLEASE!

Ok, so unless I have a moment of being a complete idiot, I think there is quite a mis-print in the amounts for this bread, under the home column.Anybody who has baked this bread and who can verify  my math here would be helpful-I will write up what I come up with once it is baked. I just want to bake the BREAD!

Ok, so it is a 65% hydration dough with 11.2 oz of AP flour and 4.8 oz of rye flour-that would put the water at 10.4 oz, right?



Sedlmaierin's picture

Has anybody used old rye bread to feed your starter?

Just wondering-I read about it on a German blog. I have (sadly) a whole bunch of rye bread that just wasn't quite up to par that I would be happy to use to feed my starter. The blog I was reading also mentioned that using old bread also makes the starter very sour-yippie for my taste buds. So, please chime in if you hav ever tired it and with what results.



copyu's picture

Bauernbrot confusion

Hi everyone,

I've been searching for a recipe that I would call "Bauernbrot". When I do find a recipe with photos I usually say to myself, "Hmmm—Nice 'Landbrot'!" Then I keep searching

The one I want doesn't have a particularly dark crumb (although that's possible to do with brewed coffee, caramel, molasses, cocoa powder, etc...) On the other hand, the loaf I want has a very dark, almost 'burnt'-looking crust. I live in Japan and one of the best rye breads I've ever tasted goes by the name Bauernbrot—it's always a torpedo shape, rather glazed looking and almost disgustingly brown—seriously—many Japanese would reject the loaf just because of the color. I rejected it too, for a while. It's obviously at least 60% rye and definitely sourdough

One day I was looking for 'Landbrot', my former favorite, but they were out of stock and there wasn't any "Muenchenerbrot", either, so I took a chance and bought the over-baked looking "Bauernbrot". It was a very pleasant surprise! I've made a similar-tasting bread from Reinhart's "Crust and Crumb", p106, in paperback [naturally-leavened rye bread (a 2-3-day build) using a 'barm starter'] but the crust color was fairly normal

Tonight, I found a German recipe for "Bauernbrot" that states the bread must bake for 60-70 that the secret I've been missing?  [I've read that the 'real' Pumpernickel, for example, were baked after the regular breads, once the ovens had started to cool down, and that they were left in the untended ovens for several hours.]

The recipe I found tonight looks just like many other German rye breads, although it contains a couple of grated potatoes in addition to the flours

Any other tips on how to get that 'burnt umber' colored crust?

Thank you,




bshuval's picture

Raymond Blanc's Kitchen Secrets: bread

In the UK there is a fantastic TV show called "Raymond Blanc's Kitchen Secrets". It's a delightful program presented by the wonderfully enthusiastic Raymond Blanc. His passion with food is thoroughly addictive. In each of the series' eight episodes, Raymond Blanc concentrates on a topic and showcases several related recipes. Some are quite simple, some are exceedingly complex, and Raymond does them with such grace and ease it is a joy to watch. There's a genuine feeling of honesty throughout the series.

Last night's episode was about bread. Raymond began the episode by making a wonderful cream-filled brioche. He placed his ingredients in the mixer, then struggled trying to operate it, realizing that it wasn't plugged in (such is the joy of this show). Once that problem was solved, he mixed the dough, added the butter, and proved the dough. Then, he shaped it by hand to a perfect round, filled with a creme-fraiche custard, and baked this delicacy. The nice thing about this show, that they are not afraid of showing mistakes -- Raymond had shaped the dough too thinly, and there was a little hole in his round, so that some of the filling escaped. He shared the brioche with his two sons. 

Raymond moved on to make a versatile country bread dough, which he made into a plain loaf of bread, a fougasse topped with various tasty things, and beer-topped rolled that looked delicious. Watching Raymond talk about bread with such passion was a joy. 

Raymond then went to visit a miller in search of some flours to make a Gluten-free loaf. They made an attempt with some chestnut flour that wasn't a total success, but was quite tasty, according to them. 

Raymond's final project was an apple croustade, a yeast dough preparation I have never seen before. He made the strangest yeast dough, where the liquid was in the form of beaten egg white mixed with egg yolks, water, and some sugar. The dough is then stretched by two people to a paper-thin layer, not unlike a strudel, and brushed with melted butter and sprinkled with sugar. This is cut into squares, and place in neat little nest-like parcels in small tart tins to dry overnight. Then, Raymond thinly sliced apples, arranged them in a beautiful rosette, and baked them with butter and sugar. The next day, the dough parcels are baked and the caramelized apple rosettes are warmed up. The dessert is plated: place the apple rosettes onto a plate, and top with a dough parcel. Pour some vanilla-pear sauce around this, top with ginger-vanilla ice cream, and finely diced stem ginger. Wow! They finished the program with with Raymond and one of his apprentices sharing one of these. 

I'll probably never make the croustade, but the cream filled brioche is on my "to bake very soon" list. 

I whole-heartedly recommend that you watch this program. If you live in the UK, you can catch the program (and past episodes; I recommend the chocolate episode) on the BBC iPlayer, here. If you live outside the UK, as do I, you should make the effort to get a copy of this episode, because it is well worth watching. 

grisdes's picture


Anyone out there who would like to share a wonderful recipe for Hot Cross Buns?  I found several, some with eggs, others don't call for any eggs.  They all call for butter and milks, spices like nutmeg, cinnamon, etc. and dry fruits like raisins or cranberries.  I would love to make some for Easter. 

Thank you.

melbournebread's picture

Best French toast ever

I never used to think brioche was that special.  Until I made this brioche loaf this weekend and just felt I had to share the recipe.  It makes a high, light, golden loaf of the most amazing brioche I've ever tasted.  Forget bakery brioche, this stuff is amazing.  It smells so rich and buttery, even days after it's made, and it still tasted fresh three days later (if yours can last that long!)

The recipe is apparently originally from Fleischman's Yeast but I couldn't find the recipe on the Fleishman's website.  I mixed together the milk, water, egg, sugar and softened butter in the pan before putting in the dry ingredients.  Use the "sweet bread" cycle if you have it.

* 3 large eggs
* 1/2 cup butter or margarine, softened
* 1/3 cup milk (70º to 80ºF)
* 3 tablespoons water (70º to 80ºF)
* 3/4 teaspoon salt
* 3 cups bread flour
* 2 tablespoons sugar
* 1 1/2 teaspoons bread machine yeast

And of course, the best way to eat brioche is in pain perdu, or French Toast!  Mix together about 1 egg per 1/4c milk, 1 or 2T sugar, small dash of vanilla and pinch of nutmeg (this will just coat two tall slices).  Dip the bread slices in the egg mix (don't let it soak too long) and cook in a buttered pan.  It'll be so rich and divine you won't need a thing on it - doesn't need maple syrup, butter, or anything more.

I just wish I'd taken a picture to share!

Panadero's picture

Panes de Puerto Rico

I lived in Puerto Rico in the 1950's early 1960's. There was a bakery near-by where my Grandfather would get fresh hot bread every morning-Pan de Agua. I would like to replicate in my oven. Also Pan de Manteca which came later in my life. Any help?

varda's picture

Day 3 Multigrain Batard

Until I found this site, I had never heard of spelt much less cooked with it.   Today's entry in my seven breads in seven days self-teaching event is a multigrain batard with spelt.   I made this using (slightly modified) no-knead methods.   This loaf lost its shape a bit while baking and looks like a boule from one side and a batard from the other.  

Here is the formula:

225 g bread flour

30 g spelt

20 g whole wheat

25 g rye

210 g water

3/4 tsp salt

<1/4 tsp yeast (less than 1 gram so hard to measure)

Night before mix all ingredients and leave in bowl on counter.   In the morning stretch and fold in the bowl.   When the dough has risen again and looks like it's about to collapse but hasn't, scrape out of bowl onto lightly floured counter.   (Times respectively for these steps 12 hours and 3.5 hours.)   Pat into ball and let rest for 10 minutes.  Shape into a batard.   Place on board sprinkled with cornmeal.  Let rise until double and/or fingertip impression remains.   (Note - I let this go until it was well past double and dough was still springing back.   Finally after 2.5 hours I decided not to risk letting it overproof and popped it into the oven.)   At least a half hour prior to baking preheat oven and stone to 475.  Score.  Place loaf on stone and cover with a lid (I used the bottom of a metal roasting pan.)   Bake for 20 minutes covered, then remove the cover for the last 15 minutes.  

Any tips on how to do this better for this or the other breads I posted yesterday and the day before are humbly requested!

KMIAA's picture

Pumpernickel Bread Dough

I made a loaf of pumpernickel bread from the KA Flour recipe.  The dough is very sticky.  I prepared the dough in a bread machine on dough setting.  Then when time to take it out and form, it was way to sticky.  I contemplated dusting the surface with flour and forming the loaf, but I followed the instructions that said, put on a lightly oiled surface, and form.  I knew it wouldn't come out right and it didn't.  After forming and raising when trying to get it onto my stone, it was a mess.  I was going to dust the counter with flour, flour my hands, and scoop the dough out onto the floured surface, then sprinkle some flour onto the dough and work the dough, but wasn't sure what type of flour to use.  The load is made with pumpernickel flour and Sir Lancelot flour.  What type of flour should I use to work the dough.  I was thinking of regular flour but am not sure.  I'm going to make the bread again tomorrow and see if I can get the dough to be the way I want it to be.  Any input will be greatly appreciated.  Thanks.