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Christopsomo (Greek Christmas Bread)




Source of Recipe


Internet


Recipe Introduction


Around the holidays, this rich, buttery egg bread is typically decorated with long ropes of dough shaped in the form of an early Christian cross, hence the name "Christ's Bread." Though mahleb, a spice made from ground black-cherry pits, is often used for flavoring, we've substituted the easier-to-find aniseed. If you don't have time to decorate this bread, skip step 3. Punch dough down; let rest. Shape the dough into an 8-inch round. Cover and let rise 1 hour. Bake as directed. Freezer Friendly: These festive holiday sweet breads can be made in advance and then frozen. For best results, be meticulous about packaging. Wrap unglazed loaves tightly in a double thickness of plastic wrap or foil. Or slice your loaf, wrap it, and then place it in a large zip-top freezer bag. Whole loaves will keep for six to nine months at the recommended 0 degrees; bread slices will keep for up to four months. (If your freezer is warmer, you'll need to cut down on these storage times.) To thaw, keep bread wrapped tightly and let stand at room temperature. Or pull out individual slices from freezer and pop them directly into the toaster.


List of Ingredients




1 package dry yeast (about 2 1/4 tsp)
1 tablespoon sugar
1/2 cup warm water -- 100º to 110º
6 tablespoons butter or stick margarine -- softened
2 large eggs
3 1/2 cups all-purpose flour -- divided
1/3 cup sugar
2 tablespoons nonfat dry milk
2 teaspoons aniseed -- crushed
1/2 teaspoon salt
Cooking spray
1 large egg white -- lightly beaten
8 candied cherries


Recipe



Dissolve yeast and 1 tablespoon sugar in warm water in a large bowl; let stand 5 minutes. Add the butter and eggs; beat at medium speed of a mixer until smooth. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine 3 cups flour, 1/3 cup sugar, dry milk, aniseed, and salt; add to yeast mixture, beating well. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, about 1-1/2 hours. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Pinch 2 (1-1/2-inch) balls off dough; cover and set aside. Shape remaining dough into an 8-inch round; place on a baking sheet coated with cooking spray. Brush with egg white. Shape each dough ball into an 8-inch-long rope; cut a 2-inch slash into the ends of each rope. Place 1 rope across middle of dough; brush the middle of the rope with egg white. Place the other rope across the middle of the rope, forming a cross. Curl the slashed ends together to form a circle; place a cherry in the middle of each circle. Arrange 4 cherries around center of cross. Cover and let rise 1 hour.

Preheat oven to 350 degrees.

Uncover dough. Bake at 350 degrees for 35 minutes or until loaf sounds hollow when tapped. Remove loaf from pan, and cool on a wire rack.

Yield: 16 servings