Artoklasia
Bread for an Offering

Makes 5 round loaves, 9 x 2 inches each

4 orange rinds (peel four large oranges)
4 cups warm water
3 Tbsp. anise seed
3 cups warm milk
¼ cup vegetable oil
18-20 cups unbleached white flour
6 Tbsp. yeast
2 cups and 4 Tbsp. sugar
1 ½  cups butter, softened
8 eggs lightly beaten
2 tsp. salt
3 oz. ouzo
2 cups powdered sugar
2 tsp. cinnamon
Wax paper
5 round pans approximately 9 x 2 in.

Put orange rind, water, and anise in an electric blender and blend for 1 minute.  Pour mixture into a large bowl.

Combine the milk and oil in a saucepan.  Heat over low heat to bring to lukewarm.  Add to the orange mixture in the bowl.

Add 2 cups of the flour, yeast, and 4 Tbsp. of the sugar to the orange mixture and mix with a wire whisk or a spoon.  Cover the bowl and put in a warm, draft free place for 20 minutes (this mixture will rise).

In another bowl, combine the butter, eggs, sugar, and salt with a wire whisk.

When the orange mixture is ready (20 minutes), add the butter mixture to it.

Oil your hands to prevent the dough from sticking and slowly add the rest of the flour (16-18 cups).  Knead for 10 minutes until the dough is smooth and silky.  Place the dough in a warm, draft free place.  Cover and let rise to double its size, approximately 20 minutes.

While the dough is left to rise, line the bottom of each pan (5 pans) with wax paper.

Remove the dough from the bowl and cut into 5 equal portions.  Work each portion into a smooth round ball and place in the baking pan, pressing it down with the back of your fingers to fill the pan.  Continue with the rest of the loaves.  Cover and put in a warm, draft free place and let rise to double its size, approximately 30 minutes.

Heat oven to 325 degrees.  Place the loaves on the middle rack in the middle of the oven and bake for 1 hour or until golden brown.  They should feel light and hollow when tapped with your hand.

Combine the powdered sugar with cinnamon in a bowl.  Remove the loaves from the pan and spray the tops with ouzo.  Sprinkle the sugar-cinnamon mixture to cover the top completely.  Cool loaves on a wire rack.

Adapted from Papas’ Art of Traditional Greek Cooking

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