* Exported from MasterCook *
Bread, Prosforo Orthodox Offering
Recipe By :NANCY GAIFYLLIA
Serving Size : 6 Preparation Time :0:00
Categories : Bread Fatfree
Grains Hand Made
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rye flour -- (or other dark flour)
1 cup whole wheat flour
4 cups all-purpose flour -- see note
1 teaspoon sea salt
2 cups water -- (lukewarm, 105F/40C)
2 1/4 teaspoons active dry yeast
Prosforo ("offering") is made by members of the Greek Orthodox faith
as altar bread for celebrations of the Divine Liturgy. The bread
consists of two loaves baked together, one placed on top of the
other. Each loaf is stamped with a seal. The double loaf represents
the divine and human nature of Jesus Christ. Traditional Greek homes
reserve a pan that is used only for making prosforo.
Prep: 60 mins
Cook: 75 mins
Total: 2:15
Yield: 1 loaf
Note: original recipe suggests 6 cups bread flour as alternative to 4
cups all-purpose. This is clearly wrong, but expect to adjust the
amount of flour.
Sprinkle yeast on top of 1/2 cup of the lukewarm water and stir to dissolve.
Sift the flours together into a large bowl. (If using 6 cups of white
flour only, sift now.) Whisk in salt to distribute.
Make the sign of the cross into the flour (or make a well in the
center of the flour) and add yeast mixture and remaining water. Use
hands to mix, rotating in a circular motion to pull flour gradually
into the center.
When the dough sticks together, turn out onto a floured work surface
and knead to form a smooth, elastic, firm dough (about 20 min). Allow
the dough to rest for about 10 min, then knead again for about 5 min longer.
Lightly flour an 8" cake pan.
Divide the dough into two equal pieces and form into two round loaves.
Flatten one loaf slightly and place in the middle of the cake pan.
Press the seal firmly into the dough until the dough fills the pan
around the sides. Flatten the second loaf and place on top of the first.
Dust the seal with flour and press down firmly to get the best
possible imprint. If needed, use a brush or small spoon to gently fix
any uneven edges in the imprint from the seal.
Use a wooden skewer to poke small holes at the 12 corners of the
cross on the seal (4 in the middle and 8 around the edges).
Cover with a clean towel (make the sign of the cross and place a
small cross on the towel), and allow to rise for 20 to 25 minutes.
While the loaf is rising, preheat oven to 355F (180C).
Bake at 355F (180C) for about 1 hour and 15 or 20 minutes. During
baking, if the top starts to get too dark, cover loosely with a piece of foil.
When done, remove loaf from the oven and transfer to a cooling rack.
Cover with a clean towel until cooled, and then brush away any flour
that may remain on top from the seal.
S(Internet Address):
https://www.thespruce.com/orthodox-offering-bread-1705604
Yield:
"1 loaf"
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Per Serving (excluding unknown items): 436 Calories; 2g Fat (3.2%
calories from fat); 14g Protein; 92g Carbohydrate; 6g Dietary Fiber;
0mg Cholesterol; 320mg Sodium. Exchanges: 6 Grain(Starch); 0 Lean Meat; 0 Fat.
NOTES : 2017 - 1118