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

Christoposomos (Vegan) 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.

Chopped Walnuts

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.

About to knead in the walnuts...

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.

Christoposomos (vegan) about to go into the oven...

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!

41 thoughts on “Vegan Christoposomos! Greek Celebration Bread from Bread Baker’s Apprentice

  1. I do love this wild and crazy and exhilarating adventure that you’re on. Yes, definitely a rock star! And thank you so much for the dedication for YeastSpotting’s birthday, what a way to celebrate!

  2. Hi Deb!

    Regretfully I didn’t think to take a picture of the crumb…which was amazing. It was very tight and beautiful. It reminded me of the celebration breads my Grandmother’s neighbours would all bring over when we were visiting at the holidays. Buttery, sweet and nicely spiced with cinnamon and nutmeg. It really reminded me of the holidays when I was a child.

  3. I have this book, yet I rarely use it! Seeing your beautiful Greek Celebration bread and the gorgeous photos (which could be in his book!) really does inspire me. Maybe when I feel better I’ll get into it, as I used to bake a bread a week. As always, thanks for your kind thoughts. Gosh, when does the pain go away??? *sigh*

  4. I saw this bread on another blog and couldn’t believe how beautiful it is! Even though it’s time consuming, it looks like a bread everyone should bake just once. You did a fantastic job!

  5. you are a rock star, Shelly! oh my goodness – your christoposomos looks absolutely stunning! WOW! i love your idea to use coconut milk, too! so awesome on the buttery quality – i love it!

  6. Your Christopsomos looks perfect. I’ve never used Ener-G. I’ll have to try it.

    I can’t wait to see your vegan brioche.

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