This bread, also called, QURBAN in Arabic and PROSPHORON in Greek is used in Orthodox church services. Mix Ingredients: Place flour in a large bowl and mix in yeast. Make a well in the center of the flour and gradually add the water, working it in until all is incorporated. Follow the Knead Dough instructions in the Talamee recipe, Shape Dough: When the dough has risen, preheat oven to 325 degrees. Punch down the risen dough and knead out the air bubbles. Divide into 4 portions and shape each portion into a smooth, round ball. Place on a floured cloth at least 2 inches apart. Cover with waxed paper or parchment and then a towel. Let rest for about 10 minutes so the dough will relax. Spray 2 12x18 inch baking trays with non-stick spray. Place 2 balls on each tray. Press them flat to about 1/2 inch. If they don't flatten easily, cover with a cloth and wait five minutes so the dough will relax more. Lightly flour the tops of the flattened loaves and distribute the flour evenly. Firmly and evenly press the Holy Bread stamp in the center of each loaf to imprint the seal. Gently lift stamp off loaf at an angle (lifting straight up can cause an unclear impression). Make several pricks with a wooden skewer or thin straw at the corners of the cross in the seal and then make several more pricks on the loaf in the area not stamped with the seal. These pricks help prevent air bubbles from forming. Bake Bread: Immediately after stamping place trays in the oven and bake for 25 to 35 minutes. Rotate trays after 15 minutes for even baking. When loaves are lightly browned, transfer them to a cooling rack. Wipe off the tops with a damp cloth. While the loaves are still a little warm, wrap them tightly in plastic wrap. A tight wrap will prevent any ice crystals from forming if the bread is to be frozen. SUGGESTION: If you do not have enough trays, you can let the rolled-out loaves rest on the floured cloth until the first 2 trays have been removed from the oven. Then, cool the trays down and gently transfer two unbaked loaves to each tray. NOTE: This recipe uses only flour, water and yeast, which is the traditional way to prepare Holy Bread. However, you can add 2 tsp sugar and 3/4 tsp salt to help the dough develop.


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Makes 4 loaves


  • 2 1/2 lb bread flour (Gold Medal Better for Bread®)
  • 1 pkg fast rising (rapid rise) yeast
  • 3 1/4 cups very warm water (115 to 120 degrees)
  • Holy Bread Stamp*