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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
- 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