How to Make Orthodox Holy Bread or Prosphora
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- Опубликовано: 10 сен 2024
- Learn how to make How to Make Prosphora or Orthodox Holy Bread. This orthodox holy bread recipe was specifically intended to help members that are struggling how to make Prosphora. This is for a single loaf of holy bread. Some churches use different styles of making and baking holy bread. Members should follow the instructions from their particular congregation. This is how I was taught over 2 decades ago. This is a demonstration meant for the congregation in which I was taught in order to pass down the recipe. When learning how to make Holy Bread, it is always wise to ask a fellow member for guidance as traditions and techniques will vary.
For the recipe that has detailed information, click here:
jacksonsjob.co...
Recipe Tips:
* A second rise is intentionally omitted in order for the seal to maintain the best possible appearance.
* If the seal is stuck to the bread, gently pry one side loose with a butter knife. If seal is ruined, you can reshape the dough and repress.
* For a lighter crust, bake at 350F (180C) for 50-60 minutes.
* Before poking holes in the bread, ask your priest if this is permissible or desirable. Traditions and views can vary widely across the church among congregations.
* Do not add sugar, rose water, oil or other additives to the bread or baking sheet. They can damage the delicate metals of the diskos and chalice over time.
* Do not grease the baking sheet or use wax paper if you don’t have parchment paper. Use either a baking sheet with a nonstick surface or a silicone mat.
* Some churches make two loaves, one placed one on top of another and baked together to form a single loaf. This double-loaf represents the two natures of Christ: human and divine. You will need to double the recipe above if you are making this style and follow the directions according to your church.
* If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning.
* Do not use cooking spray on nonstick coated surfaces.
* Bake until center reads 210F (99C) and bottom of loaf sounds hollow when tapped.
Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations.
Happy Baking!
Thank you for showing how to make a good, beautiful Orthodox Holly Bread and for providing the comments which are very helpful. This is a valuable lesson. I am Romanian Orthodox and my grandfather was Greek Orthodox. God Bless!🙏 gabriella
You are very welcome. My husband’s family is Syrian Orthodox. God bless you and your family as well. 😊
Your tutorial is a big help. Our church uses exactly double the ingredients and an aluminum bread pan. What helped me the most was using weight instead of volume measurements. Also using bottled water was helpful. Those 2 things combined woth our parish's recipe really helped me consistently get the right texture for the dough and a seal that really snaps. Glory to Jesus Christ. Thank you.
So glad it helped you make the bread! I’m sure your parish will be thankful for your efforts. Not many take the time to learn how make the bread these days.
@Jacksonsjob the women's group told us that all the prosphora were made by 2 sisters in their 90s. They held a tutorial class, and we had nearly 10 show up!
That’s so wonderful! We can learn a lot by women like them. I was taught how to make the bread by the Priest’s wife years ago, but the elders of the church taught me how to make the fun stuff like baklava and kibbeh.
Glory to God! Thank you very much for posting this helpful video. May God bless you!
May God send his blessings to you as well!
Great video and wonderful subject to use for baking. Being a southern Baptist the communion service uses unleavened bread which is baked flat and cut in to small squares. I've never made it before, seems there was always an elder lady that made it. Thanks for a nice video.
That's so wonderful to hear how your church bakes the bread! I wonder if it is hard to learn to make? If I remember correctly, Jesus used unleavened bread during Passover at the Last Supper so it makes sense that unleavened bread is used in most communions today. I was raised as Pentecostal Baptist. It's a hybrid of the two dominations. What is so odd is I don't remember communion despite going most of my childhood. I don't even know if we had a communion service, but it we did, it was a yearly service instead of weekly and must have been low key. My husband's family is Syrian and most are Orthodox. The funny thing is this recipe has been up for a long while unlisted, I just accidentally clicked it to be public on my phone last night. But hey, perhaps someone will benefit! :D
@@Jacksonsjob I talked to my older sister about making the bread for communion, she remembers helping our Mom make it a long time ago. There's only 2 ingredients, plain flour and water. The dough is rolled out to about 1/4 inch thick, scored to form small squares about 1/2 " square then baked. That's where she can't remember the details. We know it is removed before any browning occurs. We guess at maybe 350 degrees for about 8 minutes. I've reached out to an elder lady from the church to see if she can provide any details. I want to find out so I can record the steps and pass along to my children.
@@myretiredhobbiesgainesvill8140 If it helps any, I was digging around looking at various communion recipes for the fun of it. There seems to be a lot of them! One of the common baking times is 375F for 15 minutes. That would be a wonderful thing to pass along to your children. Not many people nowadays know how to make the communion bread for their church.
Great video, thanks from Georgia. God bless.
Thanks! May God Bless you as well. 🤗
Thank you so much for this video, I’ve been looking for a recipe and I’m glad I found this. Is it ok to wet the top of the bread after it comes out of the oven I’ve seen some people do it to keep the bread soft. Thank you🙏🏻
Hello! I do not recommend it as it will promote mold growth and spoilage, especially since this is a bread with only salt as a preservative. Instead, after it cools, immediately store in plastic wrap using several layers or a plastic storage bag. You may want to ask your priest his preference for storage as some find it easier to cut with the crust being slightly harder and like them stored in paper bags or wrapped in parchment paper. I hope this is helpful.
This is a lovely video. 🙏💗
Thanks, Gidget! I made it for my mom a while back (unlisted) and made it public when I was messing around with the phone the other day. 🤣😳🤦🏻♀️ Maybe someone will find it useful. 😆
Im Catholic but that Orthobro bread looks like a snack!
If done well, it is great to eat and the remaining bread is shared at the end of the service. 😬
I did you receipe three times but what did I do wrong that my bread turned out thin instead of 2inches high?
The first thing I would ask is how old is your yeast and flour? If either is older than a year, I would say it could be those ingredients are just too old and hindering or preventing the rise. I would then suggest blooming your yeast to see if it’s very active. To bloom yeast, you add a generous tsp of sugar to 1/2 cup of water and a good pinch of yeast and stir. The yeast should rise and foam up if it’s still viable.
Even though it may be new yeast, it could be bad from transport to the store as that happens from time to time. Does your yeast say instant or active? If it is active, the yeast has to be activated in warm liquid for a specific time to get a proper rise.
If the yeast is good, I would then ask if the first rise worked well. Did it really puff up or just slightly grow? When you cut into the bread, is the crumb very dense or is there a line of very dense bread at the bottom? This would indicate the dough needed more time to rise.
And thank you my bread turned out beautiful and I have made many loaves for church and the father gave me thumbs up
@@XxXx-gb5iy That's wonderful to hear! I'm glad it turned out well for you!
Where did you get your seal from? Thank you
It’s been several decades, so I don’t remember. However, you can get them on Amazon and EBay in addition to many online stores. I know that the church used to be able to order them as well.
Two questions, does it taste good? Other question would if I don't have that bread press to make all the symbols can I just craft my own Christian ones?
Yes, it tastes good but it’s a lean bread dough so it’s not fancy. Two, some have learned to carve the symbols onto a piece of wood, making their own presses. So, you could craft your own, but that is above my skill set.
But in Orthodox church they Add Amaira believed to be taken from last supper fermented dough
Hello there. All congregations can be a little different when it comes to making Holy Bread. It is best to learn from another member of your particular church as they may have various traditions that deviate from this recipe. This was originally intended to teach my mother how the Parish she attends makes the bread, which was taught to me by the Presbytera. Little did I know others so many others would find the process useful. Have a great day!
I do this all the time and I have only one problem
The seal shrinks in the oven
Any suggestions how to prevent this? Warmer oven and less time? Cover the loaves in the oven?
I found using a moderate hydration rate (57-67% water to flour by weight) of dough in combination with delaying the formation of the crust can help with this issue. If you set the crust too fast, the moisture can’t escape from the dough as well and it generally leads to shrinkage or wrinkled seals. Hope that helps.
@@Jacksonsjobthank you!
I'll try decreasing the water a bit next time
You’re welcome ☺️
Nice Bread 🙂
Thank you!
How can I use honey to give it to a sweet taste
First and foremost, you'll want to speak to your Priest before adding sweetness as some ingredients can cause damage to the diskos and chalice metals overtime.
But for a sweeter bread, I would add 1 - 2 tbs of honey (42g.) You may need to add just a touch more flour, 1 - 2 tbs (9-18 g) if the dough is too sticky for you to work with after kneading for 5 minutes.
You will also want to bake at a lower temperature 350 (180C) and for a longer duration (45 - 60 minutes) to avoid over-browning as the fructose in honey naturally deepens the color of the crust as it bakes.
In Eastern Orthodoxy is it permitted to make and do the Eucharist at home?
You'd need to ask your Priest that question as I do not know the answer.
I'd say you cannot celebrate it on behalf of the parish in an official capacity, and never in lieu of sacramentally from an ordained pastor.
@@eddardgreybeard Thank you for answering the question for me!
المسيح قام حقا قام
شكرا ربنا يحرسك
Indeed He is Risen! Same blessings to you!
Ελινικα
I was taught by a Greek woman. :)
Ελληνικα
Κλείσε. Είναι από αντιοχική εκκλησία με Έλληνες μέλη. Ας ελπίσουμε ότι μεταφράστηκε καλά.