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Melkite Greek Catholic Church Information Center

Recipe Hints for Qurban (Holy Bread) for Holy Eucharist and the Antidoron

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Holy God
the Son
in Holy
Trinity/
Our Lord
God and
Savior
Jesus Christ
Great
and
Holy
Thurs.
Holy
Mys-
tery
of
Holy
Eucha-
rist
Commun-
ion
Conse-
cra-
tion
Holy-
Eucha
rist
Receive
Pray
ers
Holy-
Eucha
rist
Receive
Proce
dures
Holy-
Eucha
rist
Great
and
Holy
Fri.
Divine
Body
Thurs.
after
1st
Sun.
after
Pentecost
Qurban
Holy Bread
Holy
Seal
for
Qurban
Recipes
for
Qurban
Recipe
Newton 1
Recipe
Newton 2
Recipe
St. Joseph
Church
Recipe
Traditional
Recipe
Hints
for
Qurban
Recipe
Ingredients
for
Qurban

 

Leavened Qurban

The Qurban used for Holy Eucharist and the Antidoron is leavened. 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 in the Mystical Supper. Leavened Qurban requires yeast.

Ingredients

Yeast

Use "normal" yeast. Do not use "active" yeast or "fast/quick rising" yeast. "Active" yeast and "fast/quick rising" yeast cause the dough to rise too much. Then, Holy Seal impression is not clear on the bread.

Sugar

The sugar is needed to activate the yeast. Use graduated white sugar.

Warm Water

The warm water is needed to activate the yeast. The water must be between 100 and 110 degrees to activate the yeast. (120 degrees will burn a person.) Use a liquid thermometer to measure the temperature.
Additionally, water is needed to combine the flour and salt into a mass.

Yeast, Sugar, and Warm Water

Stir yeast, sugar, and warm water together for 2 minutes. Then, let these ingredients sit for atleast 10 minutes. The yeast must be "proofed" with the warm water and the sugar for atleast 10 minutes for a chemical reaction to occurr. If you do not see a chemical reaction when the yeast is "proofed", then the yeast is not usuable.

Stir together for 2 minutes and then let sit for 2-3 minutes.

Flour Type

Flour is made for many purposes.

  • There is flour made specifically for baking bread. Some people prefer to use that type of flour. I do.
  • There is all-purpose flour. Some people prefer to use that type of flour.

White and Wheat Flour

  • Up to 20 percent of the flour can be wheat.
  • However, many priest /abounas prefer white flour.
  • I recommend using only white flour.

Salt

The salt is needed to control the fermentation rate of yeast, to strengthen gluten protein in the dough, and to improve overall flavor. Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Additionally, bread made without salt tastes blander.

Process

Knead the Dough

Knead the dough, knead again, and then knead again. Knead the dough until it doesn't stick to your fingers and it becomes smooth. Push on the dough to get out all the air bubbles otherwise bread will crumble later on. Every section of dough must be kneaded several times for at least 10 minutes. It seems imposible to over knead the dough, but very easy to under knead the dough.
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.
To knead, gather your dough into a ball. Using the heel of your hands, press down on the dough. Using your fingers, pull up the part of the dough that was flattened by your hands and fold it back over on itself. Keep repeating the pressing and folding process. Turning the dough periodically during the pressing and folding process.
Kneading is used in bread dough to develop the gluten.

The Dough Rises and Knead the Dough Process

Twice, the dough must rise for at least two hours. The dough should rise to twice its size.
The dough should be placed into a warm space because heat helps the dough to rise.
Some people leave the dough in the mixing bowel. Some people place the dough on a flat coking surface.
Some people let the dough rise over night.
It is O.K. to take about 24 hours to repetively 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.

The following is my Dough Rises process.

  • I prefer the dough to rise overnight for the first time.
  • I pre-heated oven to 80 to 100 degrees. I turn the oven off.
  • I wait for 5 minutes.
  • I place place the dough on a flat baking surface.
  • I covered the dough with a light cloth.
  • I place the flat baking surface with the covered dough into the warm oven, which is turned off.

The following is my Dough Rises and Knead the Dough Process:

  • Knead the dough with flour covered fingers on a flour covered, flat surface for at least 10 minutes.
  • The dough rises for at least two hours
  • Knead the dough with flour covered fingers on a flour covered, flat surface for at least 10 minutes.
  • Dough rises for at least two hours
  • Knead the dough with flour covered fingers on a flour covered, flat surface for at least 10 minutes.
  • Depending on the situation, bake the dough or continue the Dough Rises and Knead the Dough Process until it is time to bake the dough.

Texture of the Dough

If the dough is dry, add water.
If the dough is sticky, add flour.
I prefer the dough to a little sitcky because

  • Flour will be added during the Kneading Process.
  • Flour will be added during the Rolling Process.

How to prevent the dough from sticking to the baking surface.

The dough must not stick on the flat baking surface. Flour or Parchment PaperParchment 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.

However, I do know that some bakers do use oil. With oil, there are two choices:

  • Oil the dough
    Put about 1/4 inch oil in the bottom of a bowel and then roll the dough in the oil.
    Be careful that no oil goes into the dough.
  • Oil the cookie baking surface by one of two methods.
    • Spry the oil onto the flat baking surface.
    • Dip a paper towel into the oil and rub the oil on the paper towel onto the flat baking surface.

Amount of Dough to use for each Qurban

Some people say the amount of dough is the amount that fits into the fist of a adult.
Some people say the amount of dough is the size of a tennis ball or a hard baseball.

Roll and Shape the Dough

Some people do this step on the baking surface (directly or on Parchment Paper). The reason is that moving the dough can cause the shape, width, and/or hieght of the dough to change, which means that Holy Seal impression will not be clear.

  • Roll the dough into a ball with your flour covered fingers.
  • Place the dough ball your flour covered fingers on a flour covered, flat surface.
  • Roll the dough ball with a flour covered rolling pin to flatten the dough, and expand the dough, and to shape the dough.

Size of the Dough

Width: The dough must be wider than the Holy Seal. A good size for the dough is 1/2 inch to 1 inch wider than the diameter of the Holy Seal.
Height: The dough must be less than 1/4 inch tall.

Please remember that the dough will expand.

  • Pressing the Holy Seal on the dough causes the dough to expand.
  • Baking causes the dough to expand.

What side of Holy Seal to use

  • Large side - nine squares for Church
  • Small side - one square for home

When to make the Holy Seal Impression

If the shaped dough is not on the flat baking surface, move the shaped dough to a flat baking surface or to Parchment Paper. If the dough is on the Parchment Paper, place the Parchment Paper with the dough onto the flat baking surface
Make the Holy Seal impression.
Make the vertical Punctures in dough.
Immediately place the dough into the oven because the dough will rise and then the Holy Seal impression will not be clear.

How to make the Holy Seal Impression in the Dough

The Holy Seal impression in the dough must be clear and deep because the dough expands.
Use flour to prevent the Holy Seal from from sticking in the dough by one of two methods.

  • Cover the Holy Seal with flour to prevent it from sticking in the dough.
  • Cover the area of the dough where the Holy Seal will be pressed with flour.

Process of making the Holy Seal Impression in the Dough.

  • Place the Holy Seal in the middle of the dough.
  • With all your strenght, press on the center of the Holy Seal with the palms of both hands. I lean over the Holy seal (my chest is above both my hands), and press for 20 seconds. (The Qurban will flatten and expand.)
  • With all your strenght, press on the edges of the Holy Seal with the palms of both hands for about 20 seconds. Move your palms around the entire edge of the Holy Seal and press on the each edge of the Holy Seal for about 20 seconds
  • Release the Holy Seal from your hands
  • Let the Holy Seal sit on the bread for about 20 seconds
  • Carefully lift the Holy Seal from the dough evenly on all sides.

Make Vertical Punctures in Dough

Use a fork or a toothpick to make vertical punctures through the dough on the section of the dough that is not covered by the impression of the Holy Seal.

  • Make the punctures as close as possible.
  • Make the Punctures immediately after pressing the Holy Seal into the dough.

These holes allow the steam to escape, which prevents some rising of the dough. When the dough to rises too much, the impression of Holy Seal is not clear on the Qurban.
If the dough is not immediately placed into the oven, remake the punctures because the punctures quickly close.

On What item to Bake the Dough

Most people prefer to Bake the dough on a flat baking surface without sides, such as a cookie sheet, a which allows the dough to expand sideways. When dough expanses sideways, there is less the possiblility of upwards dough expension. Upwards dough expension can mean that the impression of Holy Seal is not clear on the Qurban.
A cake pan or a pie pan can be used. These pans prevent the dough from expaning sideways so the dough will probably expand upwards.
However, a glass pan, such as a glass pie pan enables a person to check the color and firmess of the bottom of the bread.

How to Bake the Dough

  • Pre-heated the oven to temperture listed in the recipe. (Usually, bread is baked at 400 degrees.)
  • Place the dough on a flat baking surface.
  • Place the flat baking surface in the top half of the oven. (Heat rises.)
  • Set the timer to the time listed in the recipe.
  • After the competed time, check the bottom of the dough: color (dark golden brown) and firmess (can not be sticky).
  • When the Qurban is completely baked, remove the flat baking surface from the oven.

When is the Qurban Completely Baked

Make sure that the Qurban is completely baked through. The outside may look done, but the inside maybe still "doughy/soft". "Doughy/soft" Qurban does not cut properly. Usually, the Qurban is not done before 13 -15 minutes. The bottom crust should be at least a dark, golden brown. The appearance of the bottom crust is more important than the appearance of the top crust because the dough under the Holy Seal impression must be firm.

Cool the Qurban

  • When the Qurban is baked, remove the flat baking surface from the oven.
  • Move the Qurban from the flat baking surface to a cooling rack.
  • Leave the Qurban on the cooling rack for several hours. Air must circulate over and under the rack for the Qurban to cool.
    Warm Qurban can not be used because it will not cut properly.

When to Make the Qurban Dough

I start the process on Friday night (1st knead and first rise over night)
I continue the process on Saturday morning (2d knead and second rise for several hours)
I bake on Saturday afternoon for Sunday morning (3d knead).

Usually it is best 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.. The Qurban must be internally cool. The cooling process can take several hours.

How Store Qurban

When the weather is warm or when the Qurban will not be used for several days, the Qurban can be stored in the refrigerator or freezer. If the Qurban is frozen, defrost the Qurban very slowly and carefully.

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Recipe Hints for Qurban for Holy Eucharist and the Antidoron Word .doc file
Recipe Hints for Qurban for Holy Eucharist and the Antidoron Adobe Acrobat .pdf file


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Melkite Greek Catholic Church Information Center
Martha Liles
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O God of all spirits and of all flesh, who have destroyed death, overcome the devil, and given life to the world: grant, O Lord, to the souls of your servants Bucky and Shirley, who has departed from this life, that it may rest in a place of light, in a place of happiness, in a place of peace, where there is no pain, no grief, no sighing. And since You are a gracious God and the Lover of Mankind, forgive him/her every sin he/she has committed by thought, or word, or deed, for there is not a man who lives and does not sin : You alone are without sin, your righteousness is everlasting, and your word is true. You are the Resurrection and the Life, and the repose of your departed servants Bucky and Shirley. O Christ our God, and we send up glory to You, together with your eternal Father and your all-holy, good and life-givng Spirit, now and always and for ages upon ages. Amen.

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Last Updated: Sunday, October 18, 2015, 19:05:14, CDT
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