As we continue on in the A's, we've reached Artos, which is a Greek Celebration Bread. As you'll read in the introduction, it's used for various Greek holidays and adapted slightly for each different celebration. Mr. Reinhart has given his apprentices a choice with this "master formula". You can stick with the straight Greek Celebration Bread, if you're creative juices are flowing you can try a Christopsomos and if you're feeling jubilant and festive you can try a Lambropsomo. And then if you're really have a lot of spare time on your hands and you're looking for even more of a challenge this round you could research a Vassilopita since it uses the same master formula.
If you're having trouble finding some of the spices, check out Penzey spices. You can order on-line or visit them in your area. If you're local, the closest store is Falls Church. It's a wonderful store that is inspiring for both cooks and bakers. But I noticed they have locations in our bakers areas. And remember, it's always an educational blog when alternative ingredients are used. So if someone is not a dried fruit fan, we would love to hear about your creative substitutes.
This formula takes us to another level as we get to use a barm (fancy way of saying yeast or leaven) or a poolish. After reading about barms in the introduction, I am both excited and slightly intimidated on this challenge but I am really looking forward to diving in and hearing about your experiences along the way. So finish eating that Anadama and get ready to party with the Greeks - OPA!
Side note - if you've baked your Anadama and just haven't had a chance to post yet, please still do so, no hurry. And if you haven't baked your Anadama yet, your welcome to move along with us and start with Artos.
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