Скачать с ютуб How to Make Orthodox Holy Bread or Prosphora в хорошем качестве

How to Make Orthodox Holy Bread or Prosphora

Learn how to make How to Make Prosphora or Orthodox Holy Bread. This orthodox holy bread recipe was specifically intended to help members that are struggling how to make Prosphora. This is for a single loaf of holy bread. Some churches use different styles of making and baking holy bread. Members should follow the instructions from their particular congregation. This is how I was taught over 2 decades ago. This is a demonstration meant for the congregation in which I was taught in order to pass down the recipe. When learning how to make Holy Bread, it is always wise to ask a fellow member for guidance as traditions and techniques will vary. For the recipe that has detailed information, click here: https://jacksonsjob.com/prosphora-ort... Recipe Tips: * A second rise is intentionally omitted in order for the seal to maintain the best possible appearance. * If the seal is stuck to the bread, gently pry one side loose with a butter knife.  If seal is ruined, you can reshape the dough and repress.  * For a lighter crust, bake at 350F (180C) for 50-60 minutes. * Before poking holes in the bread, ask your priest if this is permissible or desirable. Traditions and views can vary widely across the church among congregations. * Do not add sugar, rose water, oil or other additives to the bread or baking sheet.  They can damage the delicate metals of the diskos and chalice over time. * Do not grease the baking sheet or use wax paper if you don’t have parchment paper. Use either a baking sheet with a nonstick surface or a silicone mat. * Some churches make two loaves, one placed one on top of another and baked together to form a single loaf. This double-loaf represents the two natures of Christ: human and divine.  You will need to double the recipe above if you are making this style and follow the directions according to your church. * If using a darker pan, reduce temperature 25F (4C) and bake an additional 5 - 10 minutes to prevent over browning. * Do not use cooking spray on nonstick coated surfaces. * Bake until center reads 210F (99C) and bottom of loaf sounds hollow when tapped. Recipes were created by weighing ingredients. For best results, use a scale and not measuring cups. The recipe can be subject to change. Be sure to check website for any alterations. Happy Baking!