Sunday, March 14, 2010

Greek Celebration Bread (Christopsomo)

Before my new copy of Peter Rheinhart's book on Whole Grain Breads arrives in the mail, I decided to revisit his "The Breadbaker's Apprentice" and give a few more recipes a try.  After battling a cold all last week, skipping my workouts and following less than a desirable diet, I decided to go out with a bang and picked a very aromatic and sweet recipe straight from the Mediterranean - The Greek Celebration Bread (Christopsomo). The recipe pretty much guarantees a complete sensory overload - sweetness from honey, rich satisfying taste taste from milk, eggs and olive oil and complex aroma of nutmeg, cinnamon, cloves, allspice, almonds and lemon.
The final product.