My wife's latest copy of "The Handmaiden" an Orthodox Women's journal (not that I read it, I promise
)has two recipes for Artoklasia, one non-Lenten and one Lenten:
Non-Lenten
1-1/2 quarts (or more) Lukewarm milk
9 cakes Yeast (or fast-rising Yeast equivalent)
4 cups butter, melted
1/2 cup vegetable shortening
5 cups sugar
1 dozen eggs, beaten
10 lbs. All Purpose flour
1 tsp. Mastika
4 oz. Orange juice and grated rind
3 drops Anise
Additional Egg yolk
Scald milk and cool to lukewarm. In a bowl, dissolve yeast in the milk. Add the melted butter and shortening. Add beaten eggs, mastika, orange juice, gratred rind, and the anise flavoring. Sift the flour and add a little at a time until a soft dough has formed. Knead well. Cover and let rise. Punch down, knead, and let rise again. Shape in pans (10 inch round pans that are 2" deep). Let rise again. Brush with egg yolk. Bake in a preheated 350 degree oven for 1 hour.
Lenten
2 packs Active Dry Yeast (or 1-1/2 Tbs.)
10 to 12 cups All Purpose flour
1-1/2 cups Sugar
3 tsp. salt
3 cups Water (105 to 110 degrees)
1/2 cup Vegetable Oil
1 tsp. Cinnamon
additional oil for pans
Mix yeast with 1/2 cup of the water and 1 tsp. of the sugar. Mix with fork and let yeast activate. Add salt and remaining sugar to the activated yeast mixture. Add the remaining water, the oil, the cinnamon, and 6 cups of the flour. Mix until creamy and lump free. Stir in 2 more cups flour and turn out of bowl to knead. Add additional 3 cups flour while kneading. The dough will be ready when it is tacky but smooth. Divide into five equal parts, rounding them into loaves, and put them into five oiled pans (9" round pans work well). Let rise one to two hours, or until doubled in size. Bake at 400 degrees until dark golden brown. This recipe serves approximately 75, but can be stretched to serve more if cut into smaller pieces.
I think you are right, Dave, that at least in the diaspora in non-monastic parishes it has fallen into disuse.