After many batches of prosphora, some passable, and some not, after split tops, and broken seals, and a stubborn dedication to continue to improve, I am finally passing along this recipe in the wake of the horrible shooting at Sandy Hook Elementary School. I’m not sure how else to respond, except to try to continue to commit to giving, to finding and creating beauty, and to pursuing love right here, where I am… And prosphoron is all about giving, beauty, and love. It’s about dying, and resurrection, too, and that’s the kind of light that is needed right now.
Please feel free to comment with your prosphora thoughts below. This recipe is a work in progress!
Time Commitment and (lots of) notes: I usually set aside about three hours to make two batches, which equals six loaves of 8-inch prosphora. I mix and mold and bake one batch right after the other, finding that it’s easier to handle two mixes of five cups of flour, as opposed to manhandling a big mix of ten cups of flour! That’s a lot of dough to knead at one time for a little person like me… I make six loaves of bread, instead of five, because I often have a loaf or two that turn out worse than the others. I take all the loaves to church and allow my priest to decide what to use. If all the loaves are passable then he simply freezes the extra loaf for back up.
Also, I typically put a bit of my sourdough starter in my prosphoron mix for added loveliness. Flavor, connection to my family, natural yeasties–they are all reasons to include some. I have a blessing from my priest to do this. My starter is only flour, water, and yeast–unlike some starters that may have fruit juice, honey, rye flour or other additives. Every now and then I bake the prosphora strictly with my starter, using no commercial yeast, but this takes about 20 hours of waiting so I have to be in a particularly patient and planning-ahead mood!
Oh, and I shape my loaves by hand instead of cutting them with a large round tin, or baking them in a baking pan. Though they can at times be a bit misshapen from my hand-molding, I prefer working with the dough this way. The key is learning how to shape the dough into a ball before flattening.
And another thing! This mix is fairly wet, because I don’t like a super dry crumb that makes a huge mess all over the church floor. Don’t be afraid of sticky-ish dough. Don’t add and add and add flour to a mix because it sticks to your hands. Practice will help show you how to adjust the ratio of flour to water–and it’s true that my five cups of flour to your five cups may absorb water at a different rate.
- Tools you need:
- 2 large mixing bowls (glass or ceramic) with cover
- an oven
- cloth for first and second risings
- wooden spoon
- prosphora stamp
- optional–dough cutter
Ingredients: (Mix for ONE batch of prosphora–three loaves–about 8″ diameter each)
- 5 cups all purpose flour (I use Trader Joe’s unbleached flour in the blue bag)
- 1 1/2 teaspoons active dry yeast or instant yeast (can use cake yeast, just need to double it)
- 2 cups cool water
- 1 1/2 teaspoons salt (I like sea salt)
- optional–1/4 cup sourdough starter
- What to do:
Step One: Combine flour, salt and yeast (and starter) in a large glass or ceramic bowl–mix with wooden spoon. (Hang on! If you aren’t sure that your yeast is lively –for example, if you buy it in a packet from the grocers and don’t bake often–then proof the yeast by putting it in the mixing bowl first and add some water to it. Wait five minutes to make sure the yeast begins to bubble. If it doesn’t activate, then go find some live yeasties!) Add water. Stir until mix begins to come together. Turn out onto flat surface and knead by hand for ten minutes, or mix with dough hook in electric mixer. Pray while you knead! Say the Jesus Prayer to the rhythmic movements of hand kneading…
Step Two: Transfer dough to a clean, floured bowl. Allow to rise until doubled. Around 90 minutes. Go and hug your kids, or find some kids to hug!
Step Three: Heat oven to 350 degrees. Then divide dough equally into six pieces. Roll into balls (here is a video), then gently flatten tops and set aside for 10-15 minutes, covered by a cloth. This step is crucial, allowing the dough to relax before stamping. (If the dough is firm from just being worked, and you stamp it, it will rise right out of the stamp.)
Step Four: Take two of the rounds, flatten them with your hand or lightly with a rolling pin, then glue them together with water. Wet the top of one piece and the bottom of another with drops of water, or a spray bottle, then flatten them together. Set aside and do the others until you have three, two-tiered rounds of dough ready to stamp. (Some priests will want these two-tiered loaves, and others won’t. Just ask what your priest prefers. I’ve found that the layering actually helps keep large air bubbles from occurring, and minimizes splitting…)
Step Five: Flour the top of one of the rounds, press the stamp firmly into the dough. Pull the stamp up out of the dough slowly. Set aside, and stamp the other two rounds. Cover the three stamped dough rounds and allow to rise for another 10 or so minutes.
Step Six: With a toothpick, skewer, or other pointed object, poke holes around the outside of the lamb (that’s the seal in the center of the stamp) in the form of a cross, then poke 8-12 holes around the outer edge of the seal to allow the steam to escape while baking. The holes help keep the loaves from splitting. Make sure you poke the holes clear through the dough.
Step Seven: Carefully transfer the dough to the oven. I bake them at 350 degrees for 30 minutes on a pizza stone in the middle of my oven, transferring them in and out with my hands and my dough cutter or my spatula. (I’ve baked them successfully on a cookie sheet.) Bake until just beginning to have a golden color.
Step Eight: Allow to fully cool. Make sure you include your prayer list when you take your lovely offering to church. Many churches like you to put the prosphoron in a plastic bag to ensure moisture retention.
Here are some additional websites to help you in your prosphoron baking!
- Father George’s www.prosphora.org where you can find stamps and loads of information on baking prosphora.
- A really cool baking pan with the stamp imprinted in it. Someday I might have to get me one of these!
- A recipe by Peter Serko that includes lots of photos and good advice, plus some added links.