Ingredients
2 packages or 2 cakes of Active Dry Yeast
4 2/3 cups lukewarm water
2kg. Bag of Bread or regular bleached flour
1/2 Teaspoon salt
Instructions
Dissolve yeast in 2/3 cup lukewarm water. Let stand for 5-10 minutes.
Mix flour and salt in large bowl making a depression in the centre.
Pour remaining water, and dissolved yeast into centre of flour. Begin mixing flour
with liquid until all flour is well-worked into dough.
Knead until a smooth dough results and the sides of the bowl are clean.
(Hands are occasionally dipped in more water while kneading to give a smooth, elastic
finish.)
Cover with towel and let rise in a warm place until it doubles in volume (1—2 hours).
Divide into 10 equal parts (weighing 14 ounces each) and form into smooth balls.
Cover with towel and let rise again on cloth, about 30 minutes.
Roll balls into “¼ to ½ " thick circles. After rolling all the balls, press firmly
in centre with the Seal for Holy Bread.
Using a toothpick, prick a triangle of holes just outside last ring of the mold,
spacing the holes in four equal places around the design. (Be sure holes do not
touch ring.)
Cover and let rise 35--40 minutes.
Bake at 375 degrees for 15--20 minutes until golden brown. Temperature of the oven
may vary.