Holy Bread Schedule
Holy Bread Schedule for 2017
Links about Holy Bread
Recipe for Holy Bread/Prosphora
Ss. Peter & Paul requires 5 loaves each Sunday, so use this recipe for the 4 loaves, then make one more (larger) loaf. (please note: there is no sugar in Holy Bread)
For 1 larger loaf: (use same method as above except form into one loaf, bake at 350 for 50-55 minutes)
Recipe for Holy Bread using "Gifted Pan"
Makes 1 loaf. Ss. Peter & Paul requires 4 loaves each Sunday.
Combine in large bowl:
1-1/2 cups very warm water
1 pkg dry yeast or 2-1/4 teas yeast
Add, mixing well until very smooth, (300 strokes):
2 cups BREAD FLOUR
1 teas salt
Add until ready to knead:
approx. 2+ cups BREAD FLOUR
--Knead 20 minutes, form into smooth ball. Cover with cloth, let rise until double, about 30 minutes.
--After dough has risen, punch down and let rest for a few minutes.
--Pinch off approx 1/3 of dough. Knead, popping air bubbles with toothpick, then form into a ball with a very smooth surface. Flatten with rolling pin.
--Place the smooth side down into The Gifted Pan and press firmly into the seal in order to make a more distinct impression.
--Lightly moisten top of the dough with water (to allow layers to adhere).
--Take the remaining dough, knead, pop air bubbles and flatten as above.
--Place into The Gifted Pan and press down for an even surface, spreading out to walls of pan.
--Bake in preheated oven at 325 degrees for approx. 60 minutes.
When it is done, immediately remove from pan and let cool on rack.
The Prosphoron Seal
The square piece in the center is the piece that will be changed into the Body of Christ; it is called the Lamb of God. It has the letter ICXC NIKA. It means Jesus Christ Conquers
The Monks Spiridon and Nikodim, Prosphora-Makers of Pechersk (XII), for 30 years fulfilled their obedience -- they baked prosphora. The Monk Spiridon came to the monastery during the time of the hegumen Pimen (1132-1141), already no longer young a man. The ascetic combined his work with unceasing prayer and the singing of psalms.
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