The Making of the Bread Offering

If one is making Prosfora Bread in the Greek manner then one makes one large loaf in a cake pan with the prosfora seal resting on top until it is risen and ready to bake.

If one is making it after the Russian style then it the same recipe is to be made into 5 smaller loaves which are in two layers.

The Ingredients are:

3 1/2- 4 cups flour, sifted
1 teaspoon of dry yeast
1 cup luke warm water
dash of salt

Dissolve the yeast in the water and let proof while you combine the flour and salt thoroughly in a large bowl. Make a small indentation in the center and add the dissolved yeast and mix.

You may have to add more flour or more water depending on the type of day you are making it. On dry days there may be less of a need for more flour but more water needed, and vice versa.

Sprinkle some flour on the kneeding surface and start to work the dough with your hands until it becomes smooth and is stiff and holds its shape. Place the dough in a fresh, clean bowl, cover it with a clean towel, and let it rise for about a half an hour in a warm environment, close to the oven or protected from drafts.

After it has risen form it into a ball, flatten it with your hands, and roll it with a rolling pin to the desired thickness as a 9 inch round. Place the flattened dough into a floured cake pan, place the seal on top and press the seal into the center. Keep the seal at an even pressure for about a minute, then remove it and let it rise another hour covered with the cloth. After it has doubled in thickness, bake in a preheated 350 degree oven for about a half an hour. Remove it to a rack and let it cool. Once it is thorougly cooled you can then wrap it in plastic wrap and take it as the offering.

NOTE: If making 5 loaves do as above to make the dough, but take a cutter and cut 10 rounds or more from the rolled out dough. Put half of them on a cookie sheet and roll the rest out just slightly larger.
Place the small seals on the top and press them to imprint the design. Prick the tops with a needle or pin, and place each on top of a bottom which has been slightly moistened at the edge. Press down on the edge to seal them into one small loaf making sure the edges seal all the way around. Then bake in oven, cool on a rack and wrap in plastic wrap.