Artos, or Greek celebration bread, is the second in the BBA Challenge series. It takes 1 or 2 days to make depending on the starter; wild yeast starter takes one day and poolish 2 days. I used poolish for this bread. The dough looked a bit large and so I halved it leaving one half plain and the other half I made into Christopsomos adding golden raisins, a combination of dried cranberries, Rainier cherries, and calimyrna figs, and almonds (I couldn't find my large bag of walnuts). I didn't bother to make the decorative strips on top of the bread, perhaps come Christmastime I will. As usual I mixed and kneaded the dough in the Kitchen Aid mixer which always does a better job of mixing in the fruits and nuts. It's a very easy dough to handle and of course shape. I don't know about those thingies on top, they might be difficult to do.
Both grew nice and tall in the oven, the plain one slightly taller (but a tad lopsided) and with the glaze and sesame seeds it looks like a giant burger roll. Both have tight soft crumb although the plain one has small holes in them which I don't mind really. The flavor of the slightly more moist Christopsomos reminds me of German stollen, a favorite in my house during the Christmas season for the last 20 years or so. I will make Christopsomos again with wild yeast starter and will definitely add it to our Christmas goodies later this year.
You can view the recipe here.
visual appeal 4
ease of preparation 5