The usual schedule is as follows:
1st week of the month: Linda Young
2nd week of the month: Valerie Pflueger
3rd week of the month: Kathleen Elwell
4th week of the month: Michele Auldridge
5th week of the month: (alternate)
LOTS of interesting facts and info about Holy Bread: www.prosphora.org
A link explaining why Holy Bread must be made without sugar or whole wheat flour: http://www.prosphora.org/page4.html
Ss. Peter & Paul requires 5 loaves each Sunday, so use this recipe for the 4 loaves, then make one more (larger) loaf. (please note: there is no sugar in Holy Bread)
For 4 small loaves:
Combine in large bowl:
3 cups very warm water
2 pkg dry yeast or 4-1/2 teas yeast
Add, mixing well until very smooth, (300 strokes or use mix master):
4 cups BREAD FLOUR
1-1/2 teas salt
Add until ready to knead:
approx. 3+/- cups BREAD FLOUR (add just enough flour to work dough, it will be soft)
--Knead 10 minutes (or use mixmaster for ~20 minutes).
--Form dough into four smooth balls, place in pans.
--Cover, let rise 30 minutes.
--Sprinkle top very lightly with flour, press seal in very firmly. Pierce for bubbles. (can put on baking sheet, or use individual 9" cake pans). Remember, no grease on pans. If necessary, you can use pure bees wax or line pans with foil.
--Bake in preheated oven at 350 degrees for ~40 minutes. Cover loosely with foil last half hour to prevent browning, if needed. Remove from baking sheet or pans. Allow to cool on rack. Use soft brush to brush off excess flour from loaves.
For 1 larger loaf: (use same method as above except form into one loaf, bake at 350 for 50-55 minutes)
1-1/2 cups very warm water
1 pkg dry yeast or 2-1/4 teas yeast
4 cups BREAD FLOUR
3/4 teas salt
**Note:if using a combination of The Gifted Pan and a regular seal, use the same recipe as above. Shape one loaf for the seal as noted above. The second loaf can be shaped for use in The Gifted Pan as noted in recipe below. Bake both loaves at same time.
Combine in large bowl:
1-1/2 cups very warm water
1 pkg dry yeast or 2-1/4 teas yeast
Add, mixing well until very smooth, (300 strokes):
2 cups BREAD FLOUR
1 teas salt
Add until ready to knead:
approx. 2+ cups BREAD FLOUR
--Knead 20 minutes, form into smooth ball. Cover with cloth, let rise until double, about 30 minutes.
--After dough has risen, punch down and let rest for a few minutes.
--Pinch off approx 1/3 of dough. Knead, popping air bubbles with toothpick, then form into a ball with a very smooth surface. Flatten with rolling pin.
--Place the smooth side down into The Gifted Pan and press firmly into the seal in order to make a more distinct impression.
--Lightly moisten top of the dough with water (to allow layers to adhere).
--Take the remaining dough, knead, pop air bubbles and flatten as above.
--Place into The Gifted Pan and press down for an even surface, spreading out to walls of pan.
--Bake in preheated oven at 325 degrees for approx. 60 minutes.
When it is done, immediately remove from pan and let cool on rack.
The square piece in the center is the piece that will be changed into the Body of Christ; it is called the Lamb of God. It has the letter ICXC NIKA. It means Jesus Christ Conquers
See the large triangular piece? This represents the Virgin Mary
See the nine smaller triangles? These pieces commemorate the angels, prophets, apostles and saints of the church.
During a service before liturgy starts, the priest breaks the bread and the seal and prays for the different people represented by the seal; the Theotokos, the prophets, angels… The priest also prays for all those living whose names have been submitted to him. Then he prays for all those who have passed away whose names have been submitted to him. Even if they are Orthodox Christians or not.
