Comments on: Artos: Greek Celebration Bread

By: Abby

Abby — Wed, 09 Sep 2009 12:19:40 +0000

Better late than never! I stumbled on the Challenge a few weeks ago and have baked the first two breads now. The Anadama went well and made great toast (as you said!)….We absolutely loved the Artos (we’re planning on French toast tonight with the little bit that’s left) although it got kind of dented when I was trying to flip it over to take its temperature…any advice on how to do that?! Here’s my post: http://mixitbakeit.blogspot.com/2009/09/bba-challenge-2-artos.html
Thanks for starting the Challenge – this is so much fun! =)

By: AP269

AP269 — Mon, 17 Aug 2009 11:39:24 +0000

Hi,
I made the Artos 2 weeks ago before I left for vacation. Now, here’s my post: http://ap269.wordpress.com/2009/08/17/bba-challenge-2-greek-celebration-bread/.

By: Kurt

Kurt — Mon, 03 Aug 2009 03:17:40 +0000

Like Ivete, I probably wouldn’t have made this recipe if it weren’t for the “Challenge”, but I will definitely make it again. My next attempt will likely be the Christopsomos, probably for Christmas.

My loaf wasn’t as dark…http://www.americastestkitchen.com/ibb/posts.aspx?postID=289593&postRepeater1-p=1#289675

By: Sara

Sara — Tue, 14 Jul 2009 20:18:40 +0000

Hi! Just made my Artos, wow, it is a fabulous bread. I am so glad I joined the challenge just because it got me to make this one bread, if nothing more: it is so delicious! Also–I had a monster loaf as well!

Here’s my link: http://threecleversisters.wordpress.com/2009/07/14/bba-challenge-greek-celebration-bread/

By: natalia

natalia — Tue, 02 Jun 2009 14:28:54 +0000

Ciao Nicole I finally managed to post my Artos ! Your step by step is so good !!! http://gattifiliefarina.blogspot.com/2009/06/bba-artos-greek-celebration-bread.html
Thank you for all the work you do for the group !!
Have a nice time !!!

By: Laurie Ashton Farook

Laurie Ashton Farook — Tue, 02 Jun 2009 11:51:15 +0000

Nicole, your bread looks a lot lighter – as in, the inside of the bread – than mine. Curious. I wonder if the different spices are responsible for that or if it’s that my flour is that much darker. Interesting.

My post is up – finally! And, as always, mine is the sourdough/wild yeast/natural leaven/whatever you call it version. http://food.laurieashton.com/2009/05/artos-greek-celebration-bread-sourdough-version-hurrah/

By: Katie

Katie — Mon, 01 Jun 2009 17:36:02 +0000

Looks great. Can’t wait to see your bagels and brioche. I used the sourdough starter which made me want to skip ahead to the sourdough recipes, but I haven’t done that yet. I wanted to make french toast like you did, but we ended up snacking too much on it. I ended up making croutons with my leftovers which were delicious in a funky, unexpected kind of way. My blog about my Christopsomos is here: http://urbanpeasantry.blogspot.com/2009/05/more-bread.html

Having a great time baking my way through the book. Thanks for the great idea!

By: Donna R

Donna R — Mon, 01 Jun 2009 14:06:21 +0000

I love that you can use sourdough starter for this. Sourdough is my baking exploration for this year.. Since being told we no longer have to eat gluten-free, I decided to embrace my glutenness and get back to baking, only now I have the choice to bake with or without gluten. As long as I’m baking, I’m happy.
I’m loving baking sourdough. I’m giving starter and directions to everyone to get them hooked too
Beautiful pics and instructions. Thanks!!

By: Hilda

Hilda — Mon, 01 Jun 2009 01:53:15 +0000

You do such a beautiful job of taking pictures and baking. I am enjoying the challenge that you have put out there. I read the blogs and look at the pictures and I am quite happy with that. As much as I love recipes, I don’t cook, bake or otherwise do much with my kitchen. But I am enjoying this journey that you all have undertaken. Great job!

By: SulaBlue

SulaBlue — Sun, 31 May 2009 14:54:20 +0000

Lovely loaf! The French toast idea sounds almost sinful! I made the Christoposomos loaf with dried cherries and walnuts. It’s so rich! I almost can’t imagine making it moreso by making French toast out of it.