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5 lbs. flour
1 tsp. salt
2 Tbsp. dry yeast or 2 yeast cakes
6 cups lukewarm water
1 Tbsp. sugar to activate yeast.
Holy Stamp

Dissolve yeast in 1/4 cup lukewarm water with the sugar. (If using
instant or dry yeast, it can be mixed with the flour.) Sift flour
and salt in large pan. Make a well in the center of flour and add
the yeast and warm water. Work flour into liquid gradually. Knead
thoroughly until dough does not stick to hands. Dough should be
very stiff. Smooth dough with moistened hands. Press a sign of
cross on top (using side of hand) and cover. Put the pan in a warm
place and allow it to rise 1 1/2 hours.

Cut dough in grapefruit size balls and roll in cupped hands
until smooth. Dust with flour and set aside on floured table.
Cover with plastic and cloth and let rest for 30 minutes. Pat or
roll out dough to 3/4 inch thickness. Make an impression in the
middle of the loaf with the religious seal (Holy Stamp) pressing
down about half the thickness. With an orange stick, make 3 deep
imprints at the four corners of the seal to form a triangle. About
1 inch from the edge of the loaf, make 5 imprints spaced equally
apart. (This is to prevent rising.)

Preheat oven 450 degrees F. Bake until bottom is golden brown and then
brown top lightly under broiler. Remove from tray and with a clean
cloth dipped in cold water, brush lightly over tops. Yields 6-8

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