Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, christopsomo full of flavors!. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Christopsomo full of flavors! is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Christopsomo full of flavors! is something which I’ve loved my entire life. They are fine and they look fantastic.
Christopsomo (Christ's Bread) is the traditional Greek Anise flavored Christmas Bread. Baking a Christopsomo is considered a religious task in an Orthodox Greek household. The baker begins by crossing himself & asking for blessings for the household.
To begin with this particular recipe, we must first prepare a few ingredients. You can have christopsomo full of flavors! using 20 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Christopsomo full of flavors!:
- Make ready 600 g strong flour
- Prepare 300 g cake flour
- Prepare 200 g wholemeal flour
- Prepare 120 g sheep's yoghurt with the skin
- Get 2 full tbsp honey
- Take 60 g fresh yeast
- Prepare 2 cups lukewarm water
- Take 1 tbsp salt
- Get 1 tbsp pimento, powder
- Take 1 tbsp nutmeg, powder
- Get 1/2 tsp anise
- Prepare zest of 1 orange
- Prepare 120 g finely chopped walnuts
- Take lukewarm water as much as the dough takes
- Make ready For decorating
- Prepare 80 g whole blanched almonds
- Get cloves plenty of
- Make ready sesame seeds
- Take 1 shelled walnut
- Prepare 1 egg yolk and a little milk for brushing the top
Preparing this bread as a Christmas treat is something that is said to help bring about the health and well being of all members of the household into the coming year. However, in order for this to hold true, only the best, most. I thought I had run out of recipes, until my mom started talking about the Christmas bread - called "Christopsomo" her mom used to make in her small mountain village. If you want extra flavour, definitely add the seed topping - it's so full of flavour!
Steps to make Christopsomo full of flavors!:
- Crumble the yeast in a bowl and add the honey. Add the lukewarm water and stir until they dissolve. Let the mixture foam for 10 minutes.
- Uisng another bowl, mix all the flours (sifted), add the powdered spices except the walnuts and the zest. Make a well and add the yoghurt and the yeast mixture. Mix. Dissolve the salt in the lukewarm water that you will need for the dough. Add it gradually until you have a pliable dough that doesn't stick to your hands. At this point add the finely chopped walnuts and the zest.
- Knead your dough for 10 minutes.
- Leave it to rest in an oiled bowl at a warm place for one hour and a half until it rises. Then knead lightly, keep a piece of the dough the size of an apple and after you form the dough into a round loaf place it on oiled greaseproof paper (I suggest that you use a round baking tray) and start decorating. Using the piece of dough that you set aside, make two strings and form a large cross on the top and if you like, make patterns like leaves or birds. Push in the almonds and cloves. Place the shelled walnut at the center of the cross. Set it aside once more, in a warm place in order to rise, for about an hour.
- When the hour passes brush the top with the egg yolk-milk, sprinkle with sesame seeds and bake at 160°C using the upper and lower heating elements on the last rack for 50 minutes to one hour.
In Greece, the Christmas fast is broken on Christmas Eve with Christopsomo, or the "bread of Christ." This round loaf draws its distinctive licorice-like flavor from mastic gum, the dried resin of a Mediterranean tree. After the dough rises, it is coiled. Though mahleb, a spice made from ground black-cherry pits, is often used for flavoring, we've substituted the easier-to-find aniseed. Christopsomo is a traditional Greek Christmas bread. Christopsomo translates to "Christ Bread" and this is why the bread is adorned with a cross.
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