Greek Celebration Bread

The next bread for the BBA Challenge was Greek Celebration Bread or Artos. There were a couple of options when making this bread in regards to the shape of the bread. You could make Christopsomos which is served at Christmas time and has raisins, cranberries, and walnuts mixed in. The other option would be to make Lambropsomo, which is served at Easter and has raisins, apricots, and almonds mixed in. The bigger difference in the two breads though, is in how they are shaped. Chistopsomos is what I made and is shaped like the above photo. Lambropsomo is braided and has colored eggs nestled in the grooves. This bread was fairly easy to make, however you did need a wild yeast starter already prepared. As it so happens, I have a wild yeast culture just lounging in my fridge waiting for me so that was not a big deal for me. It does take some time to grow though, if you have never done it.

This is not one of the best breads I have ever made. The glaze made the bread sticky and undesirable to just snack on. I was concerned about all of the add ins, so I didn’t put in any raisins or cranberries and that was a poor decision. There are a lot of spices and the dried fruit would have really helped offset the strong flavor. Overall, it was fun to make, but not overly fun to eat.