Artos - sweet bread
Artos is a loaf of sweet bread blessed during Greek Orthodox church services. The service is called artoklasia (breaking of the bread) Artos in Ancient Greek meant bread, but in Modern Greek it is used in the context of communion bread used in church. It is offered as a sign of gratitude on significant family occasions like name days. The significance of the artos is that it serves to remind people of the events connected with the Resurrection of Jesus Christ.
My first attempt for Artos (bread) a sweet and spiced leavened bread that is blessed during church service.
I love the taste and although I didn’t prepare it for a church I would make it just as an afternoon snack.
The aroma was out of this world. It took me straight to Crete on the night of Panagias at a festival to celebrate in her honour where people were given out Artos by the loaf cut in half to each person.
Ingredients
350mls water
1 bay leaf
2 cinnamon sticks
4 cloves
Boil all the whole spices with the water for approximately 3-4 mins to yield 250mls of spiced water. Pour through a strainer and set aside to cool to a lukewarm temperature.
500g plain flour @olympian_foods
250mls of the spiced water
1 sachet 7g dry yeast
100g sugar
60g honey
30mls raki/ouzo/brandy
40mls olive oil
1/2 teaspoon cinnamon powder @gfresh_spices
1/2 teaspoon aniseed
1/2 teaspoon mastic crushed with a little sugar
1 orange, zested
1/2 teaspoon salt
Extra flour for kneading if needed
Preparation
In a bowl, mix the spiced water, with a tablespoon of the flour, and a sprinkle of the sugar together with yeast. Leave it for 5-10 mins until small bubbles begin to form then add all the remaining ingredients.
Knead with the dough attachment or by hand until you have an elastic soft nonsticky dough for about 7-10 minutes.
Cover with a clean towel and leave in a warm place for 1-2 hours.
Then knead again for 3-5 minutes and form a round shape and place in a tray lined with baking paper and let it rise again for 45 mins.
Bake in a preheated oven at 175°C for 45-50mins.
