Note: I have a very difficult time finishing things.  I started this blog post around 9pm on Saturday night.  I finally just got the photos up.  My recommendation– pretend you just traveled back in time.

Tonight I am making Prosphora, Orthodox Holy Bread that is used in communion/the Eucharist. Tomorrow, His Grace, Bishop JOSEPH, will be joining our little fellowship and serving liturgy. On a portion of the bread, he will call down the Holy Spirit and it will become the Body of Christ. This is a mystery of the church that neither I, nor the greatest theologian fully understand. How does the simple flour, yeast, salt and water that is currently on my kitchen counter transform into something so incredibly sacred? I don’t know. But, I am blown away every time I get the chance to bake this special bread.

I thought I’d share with you the process and my little recipe, born from some serious trial and error and a little help from Prosphora.org.

First things first. We pray:

O Lord Jesus Christ, only-begotten Son of the Eternal Father, who has said: Without me you can do nothing! O Lord, My God, with faith I accept your words. Help me, a sinner, to prepare the bread of offering, that the works of my hands may be acceptable at the Holy Table and may become through the works of Thy Holy Spirit, the communion of ’`Thy Most Pure Body for me and all Thy people.” In the Name of the Father, and of the Son, and of the Holy Spirit. Amen.

Next: the ingredients.
flour–at least 7 cups
yeast–1 Tablespoon (that’s 3 teaspoons! I am smarter than a 5th grader)
water–3 cups
salt–1 Tablespoon

This batch should make 3 pie pan sized loaves. So if you’re adjusting, use the 1:1:1 ratio for the yeast, water and salt.

Put 3 cups of warm water in the bowl. Hotter is not better. This needs to be warm like baby bath water or you’ll kill the yeast.

Add the tablespoon of yeast. Let it sit for a minute or two and get slushy.  Ignore my not quite white grout.

Now it’s time for flour. When I was learning how to make bread, it almost always came out wrong because I tried to follow recipies exactly. The trick with flour is realizing that it will always behave differently, therefore you will always use a different amount to get the optimal result. Most mixers can easily handle three cups of flour at this point.

Get it goin’.

Now it’s time for salt. If you add it too soon, it can jinx the yeast. If you forget it, you’ll be really sad. Add 1 tablespoon.

Keep adding flour until the dough feels like a baby’s bottom.

Haven’t spent much time around babies? Basically, you want the dough to not be sticky at all, but not dry. Push it and if it springs back but is still kind of firm, your dough is well mixed.

Now my least favorite part. Let it sit for 5 minutes. The dough’s elacticity needs time to recover from all that mixing. Take a break (if you’re doing this by hand, you’ll need it by now) and wash your hands.

The dough has had a little nap, now it’s time to knead. I’m not going to explain how to properly do this by hand because it makes my wrists just hurt thinking about it. I love my Kitchenaid.

I let the machine knead it for about 10 minutes.

Take the dough out and place it on a floured surface.

It should NOT be sticky, but the flour is nice just in case. Split it into 3 parts.

Take each piece and form it into a ball. Now flatten one into a disc that’s about 1-1 1/2 inches thick and the diameter of the seal.

The seal? You ask. This is what we seal Prosphora with:

Put more flour on the dough. More! Remember, there is no oil or butter in this bread. Now more flour!

Lots of flour in the pan, too!

Usually I put the disc in the pan, but I forgot this time.  I recommend it.

Press the seal onto the dough and hold it down. Say the Lord’s Prayer.

Peel the seal off and, voila! It’s starting to look like Prosphora.

Prick the sides and around the lamb (the square in the center) with a toothpick.

Cover and let rise for 1 hour.

After it’s risen, put it in a 325 degree oven for 30 minutes. These guys are big so it might take a little longer.  When you bake this many, it’s a good idea to switch the racks at 15 minutes or so.

Here it is!

Phew!  Time for bed!

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As I was going through the photos, I realized how not perfect my bread it.  God still uses it. Wow.