Skip to main content

Holy Bread Recipe


Image from http://www.monastiriaka.gr/

With the Sveti Nikola slava approaching on the 19th December, I thought it would be handy to share my simple recipe for holy bread AKA 'Prosphoron' or 'Nafora'. This bread is neither made with nor baked with any fat or oil, and is also offered at the Divine Liturgy (church on Sunday morning). 


Ingredients:
  • 1 packet of active dry yeast
  • 1 teaspoon of white sugar
  • 2 1/2 cups of warm water
  • 6 cups of plain flour
  • 1 tablespoon of salt
  • Prosphora seal (optional)

Method:
1. Sprinkle yeast over 1/4 cup warm water. Add a pinch of salt and a teaspoon of sugar and stir until dissolved. Leave to rise.

2. Combine 5 1/2 cups of flour and salt in a large bowl and make a well in the centre.

3. Pour in yeast and remaining warm water. Optional: add a few drops of holy water. Combine well.

4. Sprinkle remaining flour over a chopping board and knead dough for 10 minutes, adding as little additional flour as possible to the board. Dough should be soft but not too sticky.


5. Put dough into a large bowl, cover with a cloth, and let rise in a warm place until double in size.


6. Sprinkle board with a little flour, punch dough down and knead for 15 minutes. Dough should be firm and smooth.


7. Form into a large round loaf and place in a well floured 12 inch round pan. Lightly flour the top of the loaf. Optional: decorate with sesame seeds, or use Prosphora seal. Flour the seal and press down firmly in the centre to make a sharp impression on the dough.


8. Cover and allow to rise in a warm place until double in size. 


9. Remove seal and bake at 180 degrees for 1 hour or until a light brown colour. 


10. Remove from pan to cool.

Comments

Popular posts from this blog

The Magic of Easter

The traditional red, hard-boiled egg is the most prominent symbol of Orthodox Easter. Orthodox Christians will spend Thursday (Veliki Cetvrtok) dying dozens of eggs and decorating them with different colours and designs. However, it must be noted that the first three eggs should be dyed before dawn on Thursday, before Good Friday. It is said that these three eggs will not go rotten for years to come if they are dyed before the sun rises.

The first egg is dedicated to God; the second egg is dedicated to the head of the house or the 'Domakin'; and the third egg is for good luck. The first egg is said to be magical, and is therefore placed next to a religious icon in the house. It is even believed that this egg can cure illnesses. It is for this reason that the housewife or the 'Domakinka' should not attempt to dye these three eggs on an empty stomach. She must eat at least a mouthful of bread, as any eggs dyed on an empty stomach do not bring any luck. It is even believed…

Maznik

Ingredients


700 gm '00' Special Flour or Plain Flour1/8th of 1 packet of dry yeast 50 ml oil1 tbsp salt200 ml mineral waterwarm water if necessaryfilling of choice i.e. feta and ricotta cheese
Method
Combine dry yeast with 1/4 cup of warm water and a teaspoon of sugarSift the flour in to a large mixing bowl and add the yeast once it has risenAdd oil, salt and mineral water and start to knead dough, adding warm water if necessary to form a soft doughSeparate dough into 6 small balls and flatten each ball into a round circleBrush each circle with oil and leave to rise for 30 minutesPlace a tablecloth on a dining table and sprinkle flour on cloth and doughRoll out the dough using a rolling pin then stretch out as wide as you can using your hands (this is the tricky part!)Once the dough has been stretched out very thin, cut off the edges and sprinkle oil all over the doughCover with filling then using the tablecloth, roll the dough into a sausage by slightly lifting the tablecloth (t…

Posni Pereci

Ingredients (15-20 pieces) 100ml white wine100ml oil1 tbsp salt400g plain flour (approximate)50g sesame seeds
Method In a mixing bowl, combine the wine and oil, and stir in the saltSlowly sift in the flour while stirring with a spoonOnce the liquid has been absorbed, knead in to a soft dough that should not stick to your handsRoll out dough to 1 1/2cm thick and use a metal cookie cutter in the shape of a pretzel (or any other preferred shape) to cut out doughDip in sesame seedsPlace on baking tray lined with baking paperBake in a preheated oven at 180 degrees Celsius for 20 minutes or until brown