Vegan Christoposomos! Greek Celebration Bread from Bread Baker’s Apprentice

My explorations into the formulas in Peter Reinhart’s The Bread Baker’s Apprentice continue with this festive little number, the Christoposomos, one of the Greek Celebration bread variations.

This was both exhilarating and challenging for me…nope, I never thought I’d qualify the craft of bread baking as exhilarating, but I’m learning to better appreciate all that I’d taken for granted as being easy or boring or plain in my youth, and yes, this is wild and crazy stuff! No dowdy submissive chica in the kitchen here, kids, just one punk rock veganfish listening to The Dead Milkmen and stripping the animal products from this delicious recipe.

All the recipes I’ve made so far from Apprentice have been very easily veganizable, and this was no exception. I used agave syrup to sub out the honey and Ener-G for the two large eggs.

I used coconut milk in this recipe because I wanted to be sure to add enough fat to the dough, and the results were just perfect. There was no lasting coconut flavour in the finished bread, but the coconut milk did lend a lovely buttery quality that was just perfect.

While this isn’t a recipe I will make often, I will indeed save this one for special occasions or for when we have guests for breakfast or brunch. It’s rather fancy and far more sophisticated than anything I’ve ever made bread-wise before, and I felt like a rock star yet again! Perhaps I’m just too easily amused?

I’d like to dedicate this Celebration Bread to Susan of Wild Yeast as she is celebrating the First Anniversary of Yeast Spotting this week! I think that is indeed reason to celebrate!