My first introduction to Christopsomo was an article in Sunset Magazine in 1976.   The picture was so enticing.   The  cross had been laid across the top of the bread and it was  punctuated with maraschino cherries.  Then an egg wash  was brushed over the whole thing:  it was shiny and golden.  Perfecto!  Or rather Teleios!

The process of trying this recipe was such a pleasure.  How could it be otherwise?  Butter, eggs,  anise and maraschino cherries  perfumed the kitchen.  From the moment I removed the first loaf from the oven…..it was instant tradition!

These early December days, I have a fleeting thought or two every day about Christopsomo.  At the beginning of the month, these thoughts are about gathering the ingredients and finding some pretty white paper doilies.

The memory of the buttery, eggy, moist feeling on my fingers as I pull a slice apart…..I get lost in the moment.  I want to describe it as flakey.  But, that’s not it.  The texture is far too moist to be called flakey.  I looks a bit like a croissant to me:  the layers.  But, when it’s still warm, right out of the oven, instead of crunching when you bite into it and little pieces floating down all over your clothes, it almost melts in your mouth.  That’s my favorite way to eat it…..slathered with butter.

My second favorite way to eat Christopsomo is toasted…..for breakfast…..with an omelet and bacon on the side.

Through the years, we taken hundreds of these loaves to family,  friends and neighbors.  Well, just figure 8 to 10 a year, they add up fast.  We wrap the loaves in red cellophane and a bow and deliver them during the holidays.  It’s our Christopsomo Tradition!