Homemade Greek Christmas Bread (Christopsomo)

Prep Time: 30 minutes    
Cook Time: 40 minutes
Total Time: 1 hour 10minutes
Servings: 1 loaf (12 pieces)

Christopsomo is a delightful traditional Greek bread that graces the table during Christmas. Its name means "Christ's bread," and it's not just a treat for the taste buds, it's a feast for the eyes too! Adorned with a lovely mix of nuts and seeds, and infused with aromatic spices and sweet raisins, this bread boasts a wonderfully soft and airy texture. Plus, it has a gentle sweetness that makes it truly special!!!

Ingredients:

For The Christopsomo:

• 250 ml (1 cup) hot water
• 370 ml (1 ½ cup) lukewarm water
• 760 grams (5 ¼ cups) bread flour sifted
• 55 grams (⅓ cup) raisins
• 9 grams (1 tablespoon) dry yeast
• 1 ½tablespoonsof n of sugar
• 20 grams ( 2 tablespoons) olive oil
• ½ tablespoon anise crushed
• 1 teaspoon Mahlep powder, may use cardamom instead
• 1 orange zested
• 60 grams (½ cup) finely ground walnuts
• 1 ½ teaspoon salt

Top Glazing:

• 1 tablespoon honey
• 2 tablespoons hot water

For Decorating Top:

• OPTIONAL: 1 shelled walnut
• 16 raw almonds
• 1 tablespoon sesame seeds
• 12 cloves

Directions:

1. Add the raisins to a bowl along with the 1 cup of hot water. Let them soak until the water cools down to lukewarm.
2. Strain the raisins and keep them aside in a bowl. Add the raisin water to your electric mixer's bowl.
3. Add also the 1 ½ cups of lukewarm water, yeast, sugar, and olive oil, and give it a good stir using a whisk.
4. Add 3 cups of flour to the bowl as well. With the hook attachment on your electric mixer, work the dough for about 10 minutes at medium speed. Until the dough becomes smooth and stretchy.
5. Transfer the dough to a clean working surface. Gradually add the remaining flour while kneading the dough by hand.
6. Knead the dough for about 10 minutes. If the dough still feels a bit sticky, add a little bit more flour to it. It should be very soft and come out all in one piece.
7. Shape the dough into a round ball and rest at room temperature, covered with a tea towel, for 15 minutes.
8. Cut a small piece of the dough (weighing about 140 grams), shape it into a small ball, and set it aside in a small bowl covered with some plastic wrap.
9. In a small bowl, mix together all of the remaining ingredients for the Christopsomo (anise, Mahlep, orange zest, ground walnuts, and salt).
10. Open and flatten the dough into a disk. Add the remaining ingredient mixture on top. Fold the dough envelope-like. Then shape it into a round ball again and knead it for 5 minutes more. Gently this time until all of the ingredients get mixed thoroughly into the dough.
11. Shape the dough into a round ball again. Add a drizzle of olive oil to your palms and rub it all over the dough ball.
12. Place in a large bowl, cover it with a dampened tea towel, and leave it to rise at room temperature for about 2 hours. Or until doubled in size.
13. Then gently press the dough to remove the air. Flatten the dough into a 22 cm (9-inch) round disk by pressing it gently with your hands.
14. Grease a round 28 cm (11-inch) pan with some vegetable oil or cooking spray. Transfer the dough to the pan. Cover with the tea towel and rest for 30 minutes.
15. Preheat oven to 35°C / 95°F.
16. Transfer the pan to the oven and let the dough double in size again. About 30 minutes. Then remove the pan from the oven.
17. Raise the oven's temperature to 180°C / 356°F.
18. Take the small piece of dough you saved and press it to remove the air. Cut it into 4 equal-sized pieces. Shape each piece into a 30 cm (12-inch) long cord. Pair the cords to create two double braids.
19. Place the first braid right in the center, and then cut the other braid in half. Place the to create a cross shape.
20. Mix together the honey and hot water for the glazing.
21. Brush some of the glaze all over the top surface of the dough.
22. Add the shelled walnut right in the center of the cross, and press it in. Then decorate each quarter of the cross by sprinkling sesame seeds, adding almonds, and sticking a few cloves.
23. Bake for 25 minutes. Then remove from the oven. Gently brush all of the remaining honey water glaze over the top of the bread.
24. Bake for 15-20 minutes more. Until deep golden on top.
25. Remove the pan from the oven and place it on a cooling rack.
26. Once it reaches room temperature, you can remove the bread from the pan. To do so, use a spatula and gently lift the bread from one side, then carefully slide it over a serving plate.

Tips & Notes:

• Plan ahead: Christopsomo is a labor of love that requires time and patience. Plan your baking schedule accordingly, as the dough may need time to rise and develop its flavour.
• Quality ingredients: Use high-quality ingredients for the best results. Freshly ground spices, good-quality flour, and fresh nuts will enhance the taste of your bread.
• Activate the yeast properly: Ensure it is active by proofing it in warm water with a pinch of sugar. The water should be around 110°F (43°C) to activate the yeast effectively.
• Knead thoroughly: Kneading the dough thoroughly is essential for developing gluten and achieving the desired texture. Knead until the dough is smooth, elastic, and springs back when you press it.

Freezing And Storing:

• You can make this bread a few days before Christmas and freeze it until that day. Seal it carefully in a large plastic bag and place it in the freezer. To thaw it, remove it from the freezer 5-6 hours before serving.
• Or make one day ahead and store in an airtight food container until the next day.
• You can even store individual pieces in the freezer by adding them to small freezer bags. You can thaw these in the microwave. Remove them from their bag and microwave them for 30 seconds to 1 minute.