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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
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Ingredients: |
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1 pkg. active active dry yeast
2-1/2 cups warm water
6 cups all purpose flour
1 tsp. salt
Prosphoron seal
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Directions:
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Sprinkle yeast over 1/4 cup warm water; stir until dissolved. Combine 5 1/2 cups of flour and salt in a large bowl and make a well in the center. Pour in yeast and remaining warm water. Mix with a wooden spoon. Sprinkle remaining flour over a board. Knead 10 minutes, adding as a little flour as possible to the board. Dough will be sticky. Put dough into a large bowl, cover with a cloth, and let rise in a warm place until double in bulk.
Sprinkle board with a little flour, punch dough down, and knead 15 minutes. (Dough should be firm and smooth.)
Form into a large round loaf and place in a heavily floured 12-inch round pan. Lightly flour the top of the loaf. Flour the prosphoron seal. Press seal down firmly in the center to make a sharp impression and leave on the dough.
Cover and allow to rise in a warm place until double in bulk. Remove seal.
Bake at 350 F. for 1 hour. Remove from pan to cool.
CAI Greek Cookbook
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Comments from olga
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The sacraments of Holy communion, bread and wine, are transformed during the divine Liturgy into the body and Blood of Jesus Christ.
The bread used is called �Prosphoron� or �the offer.� It is prepared by women parishioners according to church rules and is neither made with nor baked with any fat. After it is kneaded and shaped into a large round, it is stamped in the center with a sfragitha, a religious seal which is left on the dough while it rises. Leaving the seal on the dough insures a clear impression which is necessary because the design of the sfragitha divides it into nine squares. The center square, called the �lamb,� for Jesus Christ, is embossed with the letter IC XC NIKA, an abbreviation for �Jesus Christ conquers.� This is the portion that is combined with the wine for Holy communion.
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