Share |

By Maria A. Pardalis

After going through an endless amount of my family’s Christmas recipes for our December issue, I kept reverted back to a sacred classic, Christopsomo, which translates to Christ’s Bread in Greek. This walnut adorned sweet bread is made using the most wholesome and finest ingredients and decorated with long ropes of dough shaped in the form of a cross. Christopsomo is made on Christmas Eve in most Greek Orthodox households to ensure the well-being of the home and family in the year to come. This brioche like, licorice infused bread breaks the 40 day nativity fast and marks the start of the Christmas celebrations.

This recipe may seem overwhelming at first since there are many ingredients, all with different measurements. However, if you simply take the time to carefully read the recipe from start to finish and assemble all your ingredients before you start, it will cut your time in half and make you a much merrier baker!
Χριστόψωμο –
Greek Christmas Bread
Prep Time: 2 to 3 hours
Bake Time: 50 to 60 minutes
Yield: 16 servings
(serving size: 1 wedge)

Ingredients:

  • 1 package dry active yeast (about 2 1/4 teaspoons)
  • 1/2 cup warm water
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 4 cups all-purpose flour, divided
  • 1/3 cup sugar
  • ¼ cup milk
  • 1 large egg white, lightly beaten
  • 1 ½ cups raisins
  • 1 cup walnut s, chopped
  • 1 teaspoon salt
  • ½ teaspoon aniseed, crushed (optional)
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom

Ingredients ~For the garnish and glaze~:

  • Sesame seeds
  • Whole walnuts
  • Sugar in the raw

Preparation:

  1. Lightly grease an 8 inch round cake pan. Dissolve yeast into warm water, add 1 tablespoon sugar and let stand for a few minutes.
  2. Meanwhile, combine the eggs with the butter in a large bowl and beat at a medium speed until well blended. Slowly add the sugar, milk, spices, and mix well.
  3. Add yeast mixture, flour, raisins and walnuts; continue to beat well. Turn the dough out onto a lightly floured surface. Add more flour if mixture is too moist or a tiny bit of water if too dry. Using your hands, knead dough until smooth and elastic (about 10 minutes). Shape into a round loaf.
  4. 4. Place dough in a large bowl, cover and let rise in a warm place for 1 ½ to 2 hours.
  5. While dough is rising, preheat the oven to 350. When dough has rise, using your hands pres down the dough and pinch off 2 balls (about 1 ½ inches each) and set aside, these pieces will be for your cross. Shape remaining dough into a round ball and; place onto a greased 8 inch round cake pan. Brush top of bread with egg white.
  6. Shape remaining dough into two 8-inch-long ropes and place over top of bread to resemble a cross. Using a pairing knife, cut a 1 to 2 inch slash at the end of each rope and curl. Brush cross with egg white and garnish with sesame seeds, walnuts and sugar in the raw.
  7. Bake on middle oven rack at 350° for 35 to 40 minutes or until lightly brown and loaf sounds hollow when tapped. Transfer Christopsomo to a rack and cool for at least 1 hour before slicing or serving. This bread will store for about 3 weeks and tastes better as it matures.

Καλά Χριστούγεννα! Ευτυχισμένο το Νέο Έτος!

Kali Orexi!!
©2010 NEOCORP MEDIA

web stats tracker