Greek Easter Bread (Lambropsomo)
Notes: In step 4, if you don't have an electric mixer, stir in flour with a spoon until blended, then proceed to step 5. Knead at least 15 minutes. You can make this bread up to a day ahead; cover and store at room temperature (but don't eat the eggs the next day). To reheat, wrap loaf loosely in foil and bake in a 350° oven until warm, 10 to 15 minutes.