Christopsomo, or “Christ’s bread,” has been an indispensable part of the Christmas Day table in every Greek household throughout the centuries.
Suppose you are ever fortunate enough to spend a Christmas in Greece. In that case, you will be certain to become enchanted by the enticing aromas of baked breads, pastries, cookies, and other foods during the holiday season.
Greek Christopsomo
Some Greek holiday goodies are steeped in ancient regional traditions, while others you will find throughout the entire country, but perhaps with a local twist.
The bread is traditionally baked on Christmas Eve and served on Christmas Day at the table when the whole family gathers to eat together. It is believed that this sweet bread brings blessings to the family during this holy season.
The dough for Christopsomo is divided into two pieces. The first portion, the largest, forms the main base. The somewhat smaller portion is made into a large cross with curled and split ends and several other symbolic shapes.
In the past, symbols represented aspects of the family’s life and professions as well. For example, if the family were fishmongers, images of fish would be shaped and added to the loaf.
In more agriculturally-based times, the surface of the bread would often be covered with flowers, leaves, or fruits, indicating the family’s hopes for a good harvest and healthy herds of animals.
A walnut is placed in the middle of the cross, symbolizing life as well as fertility. The walnut shell can also be interpreted as representing the cave in which the Christ Child was born.
Baking the most elaborate possible Christopsomo is an unspoken challenge for bread makers in Greece. In many parts of the country,“Christ’s bread” has truly become a piece of timeless art, with incredibly beautiful, intricate decorations.
Ingredients for Christopsomo
Greek chef Akis Petretzikis demonstrates how to bake a Christopsomo, including the ingredients you need for the dough, the decoration, and the glaze.
For the dough
550-600 ml water, at room temperature
18 g yeast
120 g granulated sugar
50 g olive oil, +extra 10g for brushing bowl
1 kilo hard flour
1 teaspoon(s) cinnamon
10 g salt
30 g anise
100 g walnuts
To decorate
120 g water, lukewarm
20 g olive oil
1/2 teaspoon(s) salt
250 g all-purpose flour
1 walnut, whole
1 egg, lightly beaten for brushing
For the glaze
120 g honey
20 g brandy
Execution Method
For the dough
In a mixer’s bowl, add a part of the water (550 g), the yeast and sugar.
Mix with a hand whisk until the yeast dissolves completely and it becomes activated.
Add the olive oil, flour and cinnamon. Beat with the hook attachment on medium speed for about 5-8 minutes, until all of the ingredients are completely combined start coming together to form a dough.
Add the salt, anise and walnuts. Beat for 1 minute, just to combine. They are not added from the start so that they don’t get crushed inside the dough.
If the dough is too thick, you can add the remaining water if needed.
In a separate bowl, add 1 tablespoon of olive oil and the dough.
Cover with a kitchen towel and set aside for 1 – 1 ½ hours, until it doubles in size.
To decorate
Wash the mixer’s bowl and place back on stand.
Add all of the ingredients: water, olive oil, flour and salt.
Beat with the paddle attachment for 2-3 minutes, until you create a smooth dough.
Remove dough from bowl and wrap in plastic wrap. Set it aside to rest.
For the Christmas bread
Punch down the dough lightly with your fingers and shape into a round loaf.
Line a 30 cm baking pan with parchment paper and butter.
Transfer the dough into the baking pan and let it spread out on its own.
Remove plastic wrap from decorating dough and cut it into 6 equal-sized pieces.
Shape each piece into a long rope and then braid each of the three ropes into a braid. You should have two braids as long as the circumference of the baking pan.
Brush the dough in the pan with some beaten egg so that the 2 types of dough don’t stick together.
Then place the 2 braids over it in the shape of a cross.
Position the whole walnut in the center.
Cover with a towel and allow the dough to rise again for 1 hour.
Preheat oven to 180* C (350* F) Fan.
Bake for 50 minutes to 1 hour.
When the bread is almost ready, thoroughly prepare the glaze by combining the honey and cognac. When ready, remove from the oven and immediately brush the glaze over the Christmas Bread.
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