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Leavened QurbanThe Qurban used for Holy Eucharist and the Antidoron is leavened. Leavened means that the bread rises while baking. Yeast is a necessary ingredient for the bread to rise. Leavened Qurban is used for Holy Eucharist because it symbolizes the living, risen Holy God the Son within the Holy Trinity / Our Lord, God and Savior, Jesus Christ, given to us at the Mystical Supper (Last Super). The Mystical Supper is commemorated during Vespers on Great and Holy Friday. This Vespers includes the Divine Liturgy of Our Father among the Saints Basil the Great and commemorates The Mystical Supper (Last Supper) and institution of Holy Eucharist. The Vespers of Great and Holy Friday is celebrated on Great and Holy Thursday morning. Ingredients
Create the Dough1. Put yeast, sugar, and warm water in a small bowl. 2. Stir yeast, sugar, and warm water together for 2 minutes. 3. Let these ingredients sit for at least 10 minutes. 4. Combine the flour, salt, and warm water in a large mixing bowl. Add dry ingredients gradually so that everything is thoroughly mixed. 5. Add the dissolved yeast to the mixed ingredients in the large mixing bowl. The dough should be a little sticky because flour will be added during the
Kneading Process and the Rolling Process. Adding flour dries the dough. How to Knead the DoughKnead the dough, knead again, and then knead again. Knead the dough until it doesn't stick to your fingers and it becomes smooth. 1. Gather your dough into a ball. 2. Use the heels of your hands to press down on the dough. 3. Use your fingers to pull up the part of the dough that was flattened by your hands and fold it back over on itself. 4. Repeat the pressing and folding process. 5. Turn the dough in a circle during the pressing and folding process. 6. Knead every section of dough several times for at least 10 minutes. Kneading is the process of working dough by mixing, stretching, and pulling the dough by your flour covered fingers on a flour covered, flat surface.It seems impossible to over knead the dough, but very easy to under knead the dough. Kneading is used to strengthen the gluten protein and to remove the air bubbles. Twice do The Knead the Dough and then Let The Dough Rise Process1. Knead the dough with flour covered fingers on a flour covered, flat surface for at least 10 minutes. 2. Let the dough rise for at least two hours. The dough should rise to twice its size.
3. Knead the dough with flour covered fingers on a flour covered, flat surface for at least 10 minutes. 4. Let the dough rise for at least two hours. The dough should rise to twice its size. 5. Knead the dough 6. Bake the dough or continue the Knead the Dough and then Let The Dough Rise Process until it is time to bake the dough. It is O.K. to take about 24 hours to repetitively knead and rise the dough. Because a crust forms on the dough, which must be broken down, it is best not to wait much more than about 28 - 30 hours to bake the dough. Amount of Dough to use for each Qurban
Roll and Shape the DoughRoll and shape the dough on the baking surface (on the flour cover surface or on the Parchment Paper covered surface). The reason is that moving the dough can cause the shape, width, and/or height of the dough to change, which means that Holy Seal impression will not be clear.
Size of the Dough
The Dough will expand in width and height.
On What item to Bake the Dough
How to prevent the dough from sticking to the baking surface.Flour is the traditional method to prevent the dough from sticking to the baking surface. Also, Parchment Paper, which is made to be used in ovens by Reynolds, can used. According to Rev. Father / Abouna Mark Malone, no fat can be near Holy Bread. Since oil and grease are by products of fat they can not be used. What side of Holy Seal to Use
Make the Holy Seal Impression in the Dough1. Move the shaped dough to a flat baking surface. 2. Use flour to prevent the Holy Seal from sticking in the dough by one of two methods.
3. Place the Holy Seal in the middle of the dough. 4. Press on the center of the Holy Seal with the palms of both hands with all your strength. Some people lean over the Holy seal (the chest is above both hands), and press for 20 seconds. (The Qurban will flatten and expand.) 5. Press on the edges of the Holy Seal with the palms of both hands for about 20 seconds with all your strength. 6. Release the Holy Seal from your hands. 7. Let the Holy Seal sit on the bread for about 20 seconds. 8. Lift the Holy Seal from the dough carefully and evenly. 9. Place the dough into the oven immediately. The Holy Seal impression in the dough must be clear and deep because the dough expands. Make Vertical Punctures in the Dough1. Use a fork or a toothpick to make vertical punctures in the dough on the section of the dough that is not covered by the impression of the Holy Seal.
2. Place the dough into the oven immediately. 3. Remake the punctures because the punctures quickly close if the dough is not immediately placed into the oven. How to Bake the Dough to make Qurban1. Pre-heated the oven to temperature listed in the recipe. (Usually, bread is baked at 400 degrees.) 2. Place the dough on a flat baking surface. 3. Place the flat baking surface in the top half of the oven. (Heat rises.) 4. Set the timer to the time listed in the recipe. 5. Ring goes the timer. 6. Check the bottom of the dough: color (dark golden brown) and firmness (can not be sticky). Make sure that the Qurban is completely baked through.
7. Remove the Qurban and the flat baking surface from the oven. Cool the Qurban
1. Move the Qurban from the flat baking surface to a cooling rack.
A cooling rack has widely spaced bars to put the food and has feet to rise the rack from its sitting surface. 2. Leave the Qurban on the cooling rack for several hours. When to Make the Qurban Dough for Sunday1. Start the process on Friday night (first knead and first rise over night) 2. Continue the process on Saturday morning (second knead and second rise for several hours) 3. Bake on Saturday afternoon for Sunday morning (third knead). Do not to bake the Qurban on the day on which the Qurban is to be used. Warm Qurban can not be used because it will not cut properly. How Store Qurban Qurban can be stored in the refrigerator or freezer when the weather is warm or when the Qurban will not be used for several days, Download filesRecipe Hints for Qurban for Holy Eucharist and the Antidoron Word .doc file Web Site Home - Theology Home - Hierarchy Home - Locations Home - Education Home - Stewardship Home - Links Home - Vendors Home - Alphabetical Index Home - Thesaurus Home - Sitemap Home - Arabic fonts Melkite Greek Catholic Church Information Center Martha Liles Web URL address: Melkite Greek Catholic Church Information Center or https://www.mliles.com/melkite/ E-mail: mliles@mliles.com or mliles@mliles.com Melkite Greek Catholic Church Information Center is
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