The second recipe in the Bread Baker's Apprentice challenge is a Greek Celebration bread call Artos, which can be used as a base to create some other bread's with the addition of some dried fruits and nuts, depending on the holiday, I believe.
For my first attempt, and since I'm not that big of a dried fruit fan, I decided to just make the Artos itself in the boule shape - which was basically a large round loaf... very large in this case.
The bread itself gets its warm color on the inside from the spices in the dough and its deep amber-gold color on the outside from being brushed with some warmed honey. The texture was velvet soft and tender and the taste was delicious.
The recipe for Artos and its variations can be found in Peter Reinhart's book, The Bread Baker's Apprentice. Next week's challenge - Bagels!
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11 comments:
Yum, your bread looks delicious. Brushing it with honey was a great idea!
Mmm, looks great, Holly! I made mine plain as well, but did a braid instead of a boule. I should have done a glaze--I like how shiny yours looks.
Yes, this was the Bread That Ate Manhattan - huge!
It won't be long before you're a master bread baker, Holly-- you did a great job on this one, it looks perfect! :)
Nice job on the bread. It looks perfect!
This looks great. I made the Anadama bread today. I am going to try this one later this week.
Wow... all of your baked goods look gorgeous! I can't wait to see the bagels!!
Your photos and bread are gorgeous. I want some. :)
Great job,
Susie
Your artos looks fantastic! I really loved the flavors of this bread.
Wow, that is huge. You know, I made this, so I know how big it is, but I'm still shocked every time I see someone else's. Yours looks gorgeous!
This looks so gorgeous...I could not figure out how to slice this, so one I did in wedges and one I cut straight across. The wedges look so charming...I liked the look of serving it like that when I did those. Yours looks wonderful.
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