Greek Church Bread (Prosphoron)

• 1 pkg. active active dry yeast
• 2-1/2 cup warm water
• 6 cups all purpose flour
• 1 tsp. salt
• Prosphoron seal

1. Sprinkle yeast over 1/4 cup warm water; stir until dissolved.
2. Combine 5 1/2 cups of flour and salt in a large bowl and make a well in the center.
3. Pour in yeast and remaining warm water.
4. Mix with a wooden spoon.
5. Sprinkle remaining flour over a board.
6. Knead 10 minutes, adding as a little flour as possible to the board.
7. Dough will be sticky.
8. Put dough into a large bowl, cover with a cloth, and let rise in a warm place until double in bulk.
9. Sprinkle board with a little flour, punch dough down, and knead 15 minutes.
10. (Dough should be firm and smooth.)
11. Form into a large round loaf and place in a heavily floured 12-inch round pan.
12. Lightly flour the top of the loaf.
13. Flour the prosphoron seal.
14. Press seal down firmly in the center to make a sharp impression and leave on the dough.
15. Cover and allow to rise in a warm place until double in bulk.
16. Remove seal.
17. Bake at 350 F. for 1 hour.
18. Remove from pan to cool.
19. CAI Greek Cookbook

active active dry yeast, water, flour, salt, seal

Taken from www.foodgeeks.com/recipes/20892 (may not work)