GREEK CHRISTMAS BREAD
A friend of mine was dating this Greek guy- whose mom gave her this recipe. It's very good and we both make it year round. Their relationship didn't last but this recipe will go on forever! Moral of the story; get as many old family recipes as you can - because you never know! Prep time is 30 minutes rising total is 3 hours baking is 30 - 35 minutes (depending on your oven)
Provided by veraj9170
Categories Breads
Time 4h
Yield 2 loaves
Number Of Ingredients 15
Steps:
- PREPARATION NOTES: Melt the butter, chop the dried figs, chop the apricots and chop the almonds.
- Place yeast, 1 tsp sugar, 2 tbsp flour, salt and warm water into a small bowl. Stir to dissolve the yeast and sugar. Cover with plastic wrap and leave in a warm place for about 15 - 20 minutes or until frothy.
- In a large mixing bowl, beat together 4 eggs, the remaining sugar and the milk. Stir in the frothy yeast mixture, 6 1/2 cuts of the remaining flour and the vanilla extract. Stir in the melted butter then the remaining ingredients.
- Mix to form a stiff dough, then turn onto a lightly floured surface and knead for about 10 minutes (add remaining flour if needed). The dough should smooth and soft.
- Return the dough to the cleaned mixing bowl and cover with plastic wrap. Leave in a warm place to rise for about 2 hours or until doubled in size. Turn out onto a lightly floured surface and knead the dough back to its original size. Return to the bowl again, cover and leave in a warm place for another 30 minutes.
- Divide the dough into 6 equal portions. Roll each portion into about a 12 inch rope and braid three of them together, molding the ends together to seal. Repeat with the other three ropes and make another braid. Place each braid o a lightly oiled cookie sheet, cover loosely with plastic wrap and leave in a warm place for a final 40 minutes until the braid has risen.
- Preheat the oven to 350°F
- Beat the remaining egg in a small bowl and glaze the tops of both braids. Bake the bread for about 30 minutes, or until golden and hollow-sounding when tapped underneath. Transfer to a wire rack to cool before serving.
Nutrition Facts : Calories 5635.6, Fat 169.2, SaturatedFat 71.5, Cholesterol 798.4, Sodium 1415.4, Carbohydrate 904.7, Fiber 45.7, Sugar 248, Protein 136.5
CHRISTOPSOMO
A Greek Christmas tradition, Christopsomo translates as "bread of Christ." Some families decorate the bread with a cross or "X." The letter "X" is the first letter in the Greek word for Christ and was used as an early abbreviation. Hence "Xmas."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes two 9-inch loaves
Number Of Ingredients 13
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.
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