Athos

“When reference is made to holidays and holiday bread, countless varieties and secret family formulations emerge. If we break them down into the most basic components, we find that they are all different changes based on one theme, especially in Greek bread. Athos is a common term for Greek holiday bread, but there will be different names and distorted shapes at different holidays. This is the specialty of the bread, which has a holiday atmosphere, history and family tradition.” “This main formula below can be used to make any of the above. If you don't have a fermenter on your hands, you can also replace it with an equal amount of Polish yeast, and the time of fermentation and waking up remains unchanged.” Obviously, it is only Polish yeast that needs to be slowly fed, and there are no such plans in the short term. The noodles feel a little numb, maybe more milk? Because of the absorption rate of flour? The last bread did not become a rolling ball, but rather a golden pie. Is that the smell of the festival? Later it became clear why it was brushing syrup on the surface — the bread itself was not sweet, and the sweetness of the holidays originally came mainly from the syrup. Unfortunately, it's just a full layer, and I thought it was enough, so the pie didn't taste too sweet. The syrup's left. Can you brush it while you're eating