CHRISTOPSOMO – CHRIST S BREAD

Christmas Bread Christopsomo which translates as “Christ’s bread”, is a Greek bread decorated with an early form of the Christian cross with ends that split and curl into circles. Sometimes dough shapes representing initials, birth dates, ages and aspects of the family’s life and profession are added.

Christopomo is a rich, round loaf scented with wine soaked figs, anise and orange. It sometimes contains such ingredients as nuts, raisins, cinnamon, nutmeg, cloves and mastic, a dried pine resin.

The bread is sometimes served with honey on Christmas Eve. Families leave pieces of bread on the table believing that Christ will come and eat them during the night.

The preparation of Christopsomo is considered a sacred tradition in Greek Orthodox homes, and the care with which it is made is said to ensure the well-being of the home in the year to come.

In earlier times, Greek cooks baked large quantities of bread to last for ten to fifteen days, so baking just one or two loaves of Christopsomo the night before Christmas had special significance. The cook would begin by crossing him/herself before starting baking.

Ingredients

550g lukewarm water
16 g dry yeast
40 g granulated sugar
1 kg strong white bread flour
40 g honey
1 tbsp olive oil
1/2 tsp ground mahleb
1 tsp salt
1 tsp anise
80 g walnuts, roughly chopped

For decoration
270 g all-purpose flour
130 g water, at room temperature
1 tbsp olive oil
a pinch of salt
1 whole walnut
1 egg and 2 tbsps water
2–3 handfuls sesame seeds

Directions

To begin the Greek Christmas bread preparation, pour the water, yeast, and sugar into the mixing bowl and whisk until the sugar dissolves. Wrap the bowl with plastic and let it sit for approximately 10 minutes until the yeast rises and starts to bubble. It’s important to ensure the water is not hot, as this will kill the yeast, nor too cold, as it will impede the rising process. The water should be the same temperature as your finger; you can verify the temperature by dipping your finger in and feeling no difference in temperature.

Next, add the flour, honey, olive oil, and mahleb. Using the dough hook, begin mixing at low speed until the ingredients combine, then switch to medium speed and mix for 5-10 minutes until the dough no longer sticks to the sides of the bowl.

To prepare the dough, add the anise, walnuts, and salt to the mixture and beat for an additional minute until combined. Lightly coat the dough with olive oil and cover the bowl with plastic wrap. Allow the dough to rise in a warm place until it doubles in size, at least one hour.

Next, prepare the dough for Christopsomo decoration by adding water, olive oil, flour, and salt into the mixer’s bowl. Mix the ingredients using the dough hook until the dough is smooth. Wrap the dough in plastic wrap and let it rest for 15 minutes.

To make the Christopsomo, gently deflate the dough with your fingers and shape it into a round loaf. Butter a round baking pan (28-30 cm) and line it with parchment paper. Transfer the dough into the baking pan and spread it lightly.

Brush the top with a beaten egg and water mixture.

Remove the plastic wrap from the decorating dough and cut it into six pieces. Roll each piece into a long rope and form two braids. Place the two braids over the Christopsomo and shape them into a cross. Place a whole walnut in the center. Cover the dough with a towel and let it rise for an additional hour.

Preheat the oven to 180C/350F Fan and bake the Christopsomo for 50 minutes, until it is cooked through and nicely colored.