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!