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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 loaves. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |