Philothei
Love never fails
Thanks Akathist,
Here is a recipe for those more adventurous that want to make an artoclasia (blessed bread service) ....
[FONT='Calibri','sans-serif']4 pkgs of active dry yeast, 4 cups warm water, 1 ½ c. sugar, 2 c. water, ¼ cup fresh lemon juice, Grated rind of 1 lemon, 2 tsp. anise seed, crushed, 1c. vegetable oil, 1 tsp. salt, 18-20 c. unbleached all-purpose flour, 1 tsp anise seed boiled in ½ c. water and strained, silvered almonds.[/FONT]
Steps:
-In a large bowl combine yeast, 4 cups warm water and 2 tablespoons of the sugar.
Cover with plastic wrap and let stand to proof (until foamy) about 15 minutes.
-In a saucepan combine the remaining sugar with 2 cups water and heat until sugar melts. Let cool to lukewarm.
-Add the lukewarm sugar mixture to the bowl with the proofed yeast; stir in the lemon juice, lemon rind, crushed anise, vegetable oil and salt. Gradually add flour, mixing well after each addition.
-Add just enough additional flour to make soft dough.
-Transfer dough to a floured surface (I would make sure the surface is “warm” *this is G. suggestion…and knead it, incorporating a little more flour if dough is sticky.
-Knead until smooth. Shape into a large ball and place in an extra large bowl which you have coated with non-stick cooking spray. (if you do not have a bowl large enough to accommodate the rising of the bread, divide dough in half and place in two large bowls).
-Cover and place in a warm, draft-free area until doubled in bulk.
-Punch down. Divine into 5 equal portions and shape each into a ball. Coat two large baking sheets. (or five 9-ince round cake pans) with nonstick cooking spray, set loves on sheets (or in cake pans), leaving room for expansion when placed on baking sheets. Pat each ball gently to form a nice round shape.
-Cover and let them rise until doubled in bulk (important I think….)
-Lightly brush each bread with the anise water.
-With the almonds, make a cross atop each bread. Bake breads in a preheated 350 oven until golden, 40-45 minutes. Transfer to racks to cool. Makes 5 round loaves.
Hope it works....
Philothei
Here is a recipe for those more adventurous that want to make an artoclasia (blessed bread service) ....
[FONT='Calibri','sans-serif']4 pkgs of active dry yeast, 4 cups warm water, 1 ½ c. sugar, 2 c. water, ¼ cup fresh lemon juice, Grated rind of 1 lemon, 2 tsp. anise seed, crushed, 1c. vegetable oil, 1 tsp. salt, 18-20 c. unbleached all-purpose flour, 1 tsp anise seed boiled in ½ c. water and strained, silvered almonds.[/FONT]
Steps:
-In a large bowl combine yeast, 4 cups warm water and 2 tablespoons of the sugar.
Cover with plastic wrap and let stand to proof (until foamy) about 15 minutes.
-In a saucepan combine the remaining sugar with 2 cups water and heat until sugar melts. Let cool to lukewarm.
-Add the lukewarm sugar mixture to the bowl with the proofed yeast; stir in the lemon juice, lemon rind, crushed anise, vegetable oil and salt. Gradually add flour, mixing well after each addition.
-Add just enough additional flour to make soft dough.
-Transfer dough to a floured surface (I would make sure the surface is “warm” *this is G. suggestion…and knead it, incorporating a little more flour if dough is sticky.
-Knead until smooth. Shape into a large ball and place in an extra large bowl which you have coated with non-stick cooking spray. (if you do not have a bowl large enough to accommodate the rising of the bread, divide dough in half and place in two large bowls).
-Cover and place in a warm, draft-free area until doubled in bulk.
-Punch down. Divine into 5 equal portions and shape each into a ball. Coat two large baking sheets. (or five 9-ince round cake pans) with nonstick cooking spray, set loves on sheets (or in cake pans), leaving room for expansion when placed on baking sheets. Pat each ball gently to form a nice round shape.
-Cover and let them rise until doubled in bulk (important I think….)
-Lightly brush each bread with the anise water.
-With the almonds, make a cross atop each bread. Bake breads in a preheated 350 oven until golden, 40-45 minutes. Transfer to racks to cool. Makes 5 round loaves.
Hope it works....
Philothei
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