Prosforo Recipe
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Category: |
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Ingredients: |
Ingredients: 5 lb Bag Flour (I like Ceresota flour)
1 Tbsp Salt
5 1/2 Cups Lukewarm Water
1 Yeast Cake
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Directions: |
Directions:Sift flour in a large bowl and set aside.
Pour salt in lukewarm water. Dissolve the yeast cake in the lukewarm salted water.
Make a deep part in the middle of the flour. Add the lukewarm water mixture and mix flour slowly to incorporate. Now begin to knead the dough gently.
Place dough in warm place to rise about 45 minutes to one hour.
Then knead again and divide in 5 pieces.
Knead each piece, one at a time into a ball of dough. Flatten the ball of dough and place each ball in a 9 inch pan so as to fill the pan. Press the seal very hard. Repeat with remaining dough to make the 5 Prosfora.
Allow the prosfora to rise again for 20 to 30 minutes.
Punch several holes with toothpick around the outside of stamp and around the edge about 1/2 inch from the outer edge.
Bake 1/2 hour at 325º and 1/2 hour at 375º. Take out of oven and pass over top of each Prosforo with damp cloth and bake for 2 to 3 more minutes to give a golden brown color.
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Personal
Notes: |
Personal
Notes: The bread is brought to church for blessing during the Sunday service then pieces are passed out after the service.
The Greek style stamp, which uses one large loaf marked with IC-XC NIKA in the center, surrounded by several other seals, signifies the one Body of Christ.
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