Christopsomo Greek Christmas Bread Recipes

CHRISTOPSOMO

Steps:

• Sprinkle yeast, 1 cup flour, and 1/4 cup sugar over milk in a medium bowl. Cover, and let stand for 1 hour.
• Combine remaining 7 cups flour and 1 1/2 cups sugar, the anise seeds, salt, orange zest, and mastic gum if desired. Make a well in center of mixture, and add milk mixture, melted butter, and eggs. Mix together ingredients using your hands. Once combined, turn out dough onto a lightly floured surface, and knead, adding more flour if needed, until smooth and supple, about 15 minutes.
• Transfer dough to a lightly oiled bowl. Cover with plastic, and let rise in a warm place until doubled in volume, 1 1/2 to 2 hours.
• Butter two 9-inch springform pans. Punch down dough, divide in half, and roll each half into a 24-inch-long log. Coil each log into a mounded circle (similar to a snail shell). Transfer each to a prepared pan. Cover with plastic, and let rise until doubled in volume, 1 1/2 to 2 hours.
• Preheat oven to 375 degrees. Brush egg wash over tops of loaves, and sprinkle with sesame seeds. Bake until golden brown, about 45 minutes. Transfer pans to a wire rack, and let cool for 15 minutes. Run a knife around edge of pans, and remove bread. Let cool completely on wire rack.

CHRISTOPSOMO (GREEK CHRISTMAS BREAD)

Steps:

• Mix the yeast with 1/2 cup of warm water and 2 tablespoons of flour, stir until dissolved and set aside for 10 minutes, until it bubbles.
• In a large mixing bowl, sift the salt with 2/3 of the flour.
• Make a well in the center of the flour and pour in the yeast mixture, the remaining warm water, and the wine.
• Mix until a soft dough forms, cover with waxed paper and a damp towel, and set aside to rise for 1 1/2 to 2 hours, until doubled in bulk.
• Punch the dough down and knead for several minutes until any air pockets are gone.
• Sift in the remaining flour, add the oil, orange juice, brandy, and grated orange peel.
• In a small bowl, mix the sugar, raisins, walnuts, pine nuts, anise, cinnamon, cloves, and nutmeg until blended, and add to the dough.
• Knead well until the dough is firm and doesn't stick (about 10 minutes), cover, and allow to rise for 1/2 hour.
• On a lightly buttered baking pan, shape the bread into two circular loaves, about 8 inches in diameter.
• Cover with a dry cloth and a damp cloth over that, and place in a warm place to rise again, until doubled in size.
• Using a floured knife, score a cross into the top of the loaves, and place one whole, unshelled walnut at the center. Brush the bread with milk and scatter with sesame seeds.
• Place a pan with at least 1 inch of water in the bottom of the oven and preheat to 450°F
• Place the bread in the preheated oven for 15 minutes, then remove the pan with the water, reduce heat to 390F and bake for another 25-30 minutes.
• Remove from oven, brush lightly with water, and cool on a rack.
• Decorate Your Christmas Bread: After the second kneading, pull a fistful of dough from each loaf. Pat the dough back into shape to rise. When risen, use the small pieces of dough to create designs. Make them into the shapes of your choice and place on top of the loaves. Continue with the recipe.

GREEK CHRISTMAS BREAD

Steps:

• Make Quick Yeast Dough.
• Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.
• Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.
• Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
• Heat oven to 400 degrees.
• Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.
• Brush honey over warm bread. Cut into 10 equal slices.