Prosphora Recipe



• 1 tsp active dry yeast (we recommend using Fleischmann's)

• 1 3/4 - 2 cups warm water (110-120°F)

• 7 cups flour (preferably Gold Medal Globe A-1 bleached pre-sifted All Purpose Flour)

• (Special note: to modify this recipe, remember to increase or decrease the yeast in proportion,

and remember the for every cup of flour you should need approximately 1/4 cup of water)


• 2 large cookie sheets

• 2 biscuit cutters (large for bottom half and smaller for top half)

 • Prosphora stamp

• large sewing needle (with medium point, or a straightened paper clip)

• rolling pin

• mixing bowl

• aluminum foil

• 2 dry towels (regular not paper)



1. Combine yeast with the warm water until it foams a little.

2. In a bowl, mix 3 cups of flour with the yeast/water and mix with spoon or hands.

3. Keep adding one cup of flour at a time until all 7 cups have been added.

4. Knead dough until done - i.e. when dough feels "springy" (if using Kitchen machine, keep

on lowest speed and split  recipe in half in order not to ruin machine while kneading).

5. Roll dough out with rolling pin to 1/4 inch thickness.

6. Cut out 30 large pieces with large biscuit cutter and place them on a

cookie sheet that is covered with aluminum foil, then cover with towel.

7. Cut out 30 small pieces with small biscuit cutter and place them on a cookie sheet that is

covered with aluminum foil, then stamp them with  prosphora seal and cover with towel.

8. Let both cookie sheets stand for 1 hour to let dough rise (either in oven or in an undrafted

room. If the room is cold, they may need to rise longer).

9. After 1 hour, remove towels from over  prosphora, fill a small cup with water and cover

the tops of the large pieces with water (do not drench them) and the bottoms of the small

pieces and affix to each other. Make sure there isn't an air bubble between the two pieces

10. Prick the  prosphora seal (making the sign of the cross, then piercing the center) - make

sure needle insertion goes through the bottom half.

11. Allow the loaves to rest (covered) for ten minutes so that the pieces "glue" together.

12. Place in an oven to bake at 340° F for 30 minutes or until lightly golden.

© Ukrainian Orthodox Church in America, Inc. 2013