In Greece and Turkey, this bread is called Christopsomo or tsoureki (also known as lambpropsomo during Easter). It differs from stollen in that it’s proofed before baking, but the proofing time is shorter than for panettone. Mastic gum, also called mastica, is an aromatic gum resin derived from the bark of a Mediterranean shrub tree in the pistachio family. It can be found at stores that specialize in Greek and Middle Eastern ingredients. It adds a subtle and......breath-freshening flavor and aroma (no surprise, it has long been used as a natural breath freshener).

　　

Ingredients

makes 1 large loaf or 2 or more small loaves

　　1 recipe panettone dough (page 163)

　　1 teaspoon (0.25 oz / 7 g) ground cinnamon

　　Pinch of ground nutmeg

　　Pinch of ground cloves

　　Pinch of ground allspice

　　1 teaspoon (0.25 oz / 7 g) mastic gum (optional)

　　1/2 cup (2 oz / 56.5 g) chopped toasted walnuts or almonds

　　1 cup (6 oz / 170 g) golden raisins or diced dried apricots, if making Easter bread

　　1 cup (6 oz / 170 g) dried cranberries or any type of raisins, if making Christmas bread

　　1 egg plus 1 tablespoon of water, for egg wash

　　Simple syrup (4 oz / 113 g water and 4 oz / 113 g sugar, brought to a simmer), for glaze (optional)

　　

Making the dough

Step 1

Make the panettone dough as directed on page 163, whisking the cinnamon, nutmeg, cloves, allspice, and mastic gum into the flour before adding the flour to the dough.

　　

Finishing the dough and shaping

Step 2

Add the nuts and the dried fruit appropriate to the bread you’re making, then mix on the lowest speed with the paddle attachment, or by hand, for 1 or 2 minutes to evenly distribute the fruit. If the fruit was soaked overnight, drain off any excess liquid and fold the fruit in by hand. In this case, you may need to add about 3 1/2 tablespoons (1 oz / 28.5 g) of bread flour to compensate for the moisture in the fruit.

　　

Step 3

Use a wet bowl scraper or spatula to transfer the dough to a lightly floured work surface, then dust the top of the dough with flour. Firm up and form the dough into a smooth ball by stretching and folding it once, as shown on page 18.

　　

Step 4

For Easter bread, divide the dough into three equal pieces and form them into a braid (see page 97). Traditionally, three hard-boiled eggs, dyed red, are nestled in the braids just before the Easter loaf is baked, but I prefer to add them after the loaf comes out of the oven, so that they retain their bright red color. For Christmas bread, set aside 4 ounces (113 g) of dough, shape the remaining dough into a boule (see page 20), and place it on a parchment-lined baking sheet to proof. Divide the reserved dough into two equal pieces, cover them in plastic wrap, and refrigerate. This dough will later be rolled into ropes, which are used to form a cross on top of the bread, alongside the boule.

　　

Step 5

Mist the shaped dough with spray oil and cover loosely, then let the dough rise at room temperature for 90 minutes to 2 hours, until it swells noticeably; the bread will rise further in the oven. You can also refrigerate the dough and bake it anytime during the next 4 days, but the rising time will be quite long.

　　

Step 6

For Christmas bread, roll out the reserved pieces of dough into two 8-inch ropes, and lay them across the loaf to form a cross (apply the cross to the loaf 30 minutes before baking). You can cut a slit 2 inches long at each end of both ropes with a scissors to split them, and curl the ends for a decorative rose cross. Then apply the egg wash. (If you apply the egg wash first, the cross will slide off.) Easter-style braided loaves can also be egg washed just prior to baking, but this is optional.

　　

Baking

Step 7

About 15 minutes before baking, preheat the oven to 325°F (163°C).

　　

Step 8

Bake for 25 minutes, then rotate the pan and bake for another 35 minutes. The loaf should be golden brown and have an internal temperature of at least 185°F (85°C) in the center. For a shinier loaf, brush the top with hot simple syrup or vegetable oil as soon as it comes out of the oven.

　　

Step 9

Cool on the pan for at least 5 minutes, then transfer to a wire rack and cool for at least 60 minutes before slicing or serving.

　　"Reprinted with permission from Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads by Peter Reinhart, copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc." Photo credit: Leo Gong © 2009Peter Reinhart is a baking instructor and faculty member at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of Brother Juniper's Bakery in Santa Rosa, California, and is the author of seven books on bread baking, including Crust and Crumb, the 2002 James Beard Cookbook of the Year and IACP Cookbook of the Year, The Bread Baker's Apprentice, and the 2008 James Beard Award-winning Peter Reinhart's Whole Grain Breads.