Another Russian Prosphora Recipe

Note: the text below was copied from the Indiana List Archives (http://listserv.idiana.edu/archives/orthodox.html). It looks like a reliable recipe, which is why I've copied and posted it here. It has not been tested, though it has been edited slightly for clarification.

Date:         Wed, 14 Jan 1998 22:41:00 -0500
Reply-To:     Orthodox Christianity <ORTHODOX@LISTSERV.INDIANA.EDU>
Sender:       Orthodox Christianity <ORTHODOX@LISTSERV.INDIANA.EDU>
From:         PAVEL WOLKOW
Subject:      Re: Prosphora

Dear Brothers in Christ!

I usually find that a 5 pound bag of flour yields about fifty prosphoras. (depending on size). My recipe is as follows and a bit more time consuming:

If using a five pound bag of flour --- pour approximately 1/4 of the bag into bowl add pinch of salt or similar amount pour boiling hot water into this flour and mix to pasty consistency ( until all the flour from this 1/4 amount is mixed).
Set the mixture aside and let cool for approximately 45 -50 minutes. once cool add yeast ( one packet of yeast per 5 pounds although when I use 20 pounds 2 packets are enough) and 2-4 cups of warm water , and rest of flour and knead well for about 20 minutes.( I used to do it by hand which is a nice work out , but now use a bakers mixer )
Knead dough until it becomes bouncy or rubbery when compressed - a bit like playdough consistency.
Let rise for 1 hour when ready knead dough again for about 5 minute then procede with prosphora shapes as usual bake at 350 covered for 20 minutes with foil (this prevents the prosphora from rising to quickly in the oven) then remove foil and bake for another 20 minutes.
Remove from sheet cover and let cool. NOTE : I bake the prosphoras on professional bakers cookie sheets . This gives even baking temp. I take a real bee wax candle and cover the sheet with a light layer--- this gives me my none stick surface.
Once prosphoras cool after a few hours, place in freezer bags and freeze until needed. Take prosphoras out the night before liturgy and just leave the bag open . By morning they are just as fresh as baked. The prosphoras come out well formed and well compact in consistency (don't crumble as much) This is how I learned.

Yours in Christ,

Father Deacon Pavel Wolkow