Written Serbian Prosphora Recipe
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The following ingredients are placed in a large bowl or pan that has been warmed with warm water:
1 pkg. yeast
3/4 cup of warm water (105 - 115 F)
a dash of salt
3 1/2 cups of flour (approx.)
Directions: dissolve the yeast in water, add salt and enough flour to make a manageable but not sticky dough (the degree of humidity will determine whether more or less flour is needed). Knead until smooth and elastic‹about twenty minutes by hand or seven to ten minutes with a dough hook. If using a dough hook knead one half of the dough at a time. This amount will make one medium-sized two-tiered loaf.
To shape into a loaf, roll out the top portion smaller than the bottom portion. The top portion should be just large enough to set the seal upon it (see diagram, p. 131). Press the seal firmly into the top portion. Brush the top surface of the bottom loaf lightly with water to make sure that the top portion adheres to the bottom, then place the top layer on the bottom one. Cover the loaf with a cloth and allow it to rise until it has doubled in size (one to one and a half hours). Then, bake the loaf about twenty to thirty minutes at 325 degrees Fahrenheit. Remember, the preparation of the prosphora is not just the making of another bread, but an offering to the Church which will become the Precious Body of our Lord; therefore it should not be made as part of bread prepared for regular use. Finally, conclude your work with a short prayer of thanksgiving of your own.
1 pkg. yeast
3/4 cup of warm water (105 - 115 F)
a dash of salt
3 1/2 cups of flour (approx.)
Directions: dissolve the yeast in water, add salt and enough flour to make a manageable but not sticky dough (the degree of humidity will determine whether more or less flour is needed). Knead until smooth and elastic‹about twenty minutes by hand or seven to ten minutes with a dough hook. If using a dough hook knead one half of the dough at a time. This amount will make one medium-sized two-tiered loaf.
To shape into a loaf, roll out the top portion smaller than the bottom portion. The top portion should be just large enough to set the seal upon it (see diagram, p. 131). Press the seal firmly into the top portion. Brush the top surface of the bottom loaf lightly with water to make sure that the top portion adheres to the bottom, then place the top layer on the bottom one. Cover the loaf with a cloth and allow it to rise until it has doubled in size (one to one and a half hours). Then, bake the loaf about twenty to thirty minutes at 325 degrees Fahrenheit. Remember, the preparation of the prosphora is not just the making of another bread, but an offering to the Church which will become the Precious Body of our Lord; therefore it should not be made as part of bread prepared for regular use. Finally, conclude your work with a short prayer of thanksgiving of your own.