How to Make Prosforo (Offering Bread) 

I am amazed at how nany versions of recipes there are for baking prosforo. After a few dozen prosforo I tried your method of stamping the bread for the first (and only) rise. Not bad!! Υια'ς τα χέρια σου!!

I remember that prosforo was the most delicious bread after the end of liturgy of Sundays morning.

You poke the holes so that the yeast doesn't "breathe" ultra large holes into the prosphoron. It also prevents the bread from rising and compacting into itself so much that the seal cracks in the middle.

Father Costa: I viewed about a dozen different videos on making prosphoro and yours was the easiest to follow and produced a perfect prosphoro. Your Γιαγιά would be proud.

P. Constantine your wish. Thank you very much for the effort you made to show the process of preparing the offer. Let me tell you that we here in Greece maintain the orthodox tradition and make the appropriate with yeast, instead of yeast. We also use clean wax to grease the pan. We also make the dough harder and we do not need to throw flour on the surface of the dough and after sealing we have excess flour in the imprint of the seal. We inform you that in viber we manage the community: "OFFER". With a unique theme: I am learning to make sourdough and suitable, according to the Tradition of our orthodox church. It is an effort that we, the older ones, make to pass on to the younger ones the art of making the sourdough and the suitable one, as the older ones handed it over to us. This community has been joined by people from all over the world. We also have members from Arizona America. I mention this because from what I understand you are an orthodox priest in New York. For information, I tell you that in our community there are 20 Orthodox priests from all over the world. We make daily posts and upload some of our lessons on our channel: Tsaparas Konstantinos youtube. ru-vid.com/show-UC4I2irDXWIWRVhnfxzRzzxw Those interested are connected to the community: "ΠΡΟΣΦΟΡΟ" with the following link. ru-vid.com?stzid=UgwjKUHTEzbZZlmuoBd4AaABAg&event=comments&q=https%3A%2F%2Finvite.viber.com%2F%3Fg2%3DAQBwh%252BfFtBEZIUtamqkT1dovf3I9%252FFbQNNKak%252Fw3WZ4DN0vlYeXKEW4IIQ%252Fj9ezK&redir_token=QUFFLUhqazFJRTNKQVRTeHVmSWx3eTFqZXk4YXFMelA5UXxBQ3Jtc0tubE1JeGhKY1RtQ2xKRmF0VUNzaE1MMHFaTU5ZaEJoZU1LbTNLMXpCcmtUSkpNZmVzdHJCOHk4VlFvdl96U1ktUDlxcVhUOE9uMzh5S3YxczN0UzFNUTNfbXZfczF0bG5LdGhCa0V0ZVNLNUJCcmowZw%3D%3D Your wish With appreciation and respect Konstantinos Tsaparas Greece Tel. viber 6976671757 ΥΓ. www.prosphoro.com is the website of Dr. Manuel from Australia who is a member of our community: "ΠΡΟΣΦΟΡΟ"

Very nice work! The holes are for letting the air out so that the seal is protected, and they are 12 to represent the apostles. We start poking from around virgin Mary's side and poke 8 at the edges around the hoop, and four around the lamb, which is the square in the midle. In Greece we make the prosforo with sour dough and spraying any oil is not allowed, so we wax the bottom of the pan with natural bee's wax while the pan is hot. I've seen a lot of videos and yours is the easiest one. I wish more people made it so that the church would have offerings from the heart for the Eucharist, which is the point, instead of buying them. You showed it is not difficult. Thank you!!

Such an easy recipe to follow 😌 Thank you for sharing ☺️ 2 times I've made this prosforo and twice came out excellent 🙏🏿❣️

going to try this for this sunday and monday offerings; thank you pater

GOD BLESS YOU 🙏 I Made this recipe For Prosforo it turned out Amazing thank You 🙏 ✝️🙏

really helpful ευχαριστώ!

Fr. Constantine, I stumbled on this today as I am getting ready to make Prosphoro for the second time ever .. thanks for making it easy to follow ... I hope all is well with you .. all is good here in SLC .. it's been a while -- :)

So great!

Please, we would also like your recipe for koliva with icing, etc.

Has anyone ever tried putting the seal on after the bread rises instead of before?

The holes in the bread is for when Jesus was on the cross 5 holes in the bread

I notice that these are single-layer prosphora. I may be wrong, but are they not supposed to be double layered?

Can you please tell me are the pans 8 inch or 9 inch size? Thank you . 🙏

I can’t get the size of pans you r using

Π. Κωνσταντίνε την ευχή σας. Ευχαριστούμε πολύ για τον κόπο που κάνατε να δείξετε τη διαδικασία παρασκευής του πρόσφορου. Επιτρέψτε με, να σας πω, πως εμείς εδώ στην Ελλάδα διατηρούμε την ορθόδοξη παράδοση και το πρόσφορο το κάνουμε με προζύμι, αντί για μαγιά. Επίσης χρησιμοποιούμε καθαρό κερί για να αλείψουμε το ταψί. Ακόμη το ζυμάρι το κάνουμε πιο σκληρό και δε χρειάζεται να ρίξουμε αλεύρι στην επιφάνεια της ζύμης και μετά τη σφράγιση να έχουμε περίσσιο αλεύρι στο αποτύπωμα της σφραγίδας. Σας πληροφορούμε πως στο viber διαχειριζόμαστε την κοινότητα: «ΠΡΟΣΦΟΡΟ». Με μοναδικό θέμα: Μαθαίνω να φτιάχνω προζύμι και πρόσφορο, σύμφωνα με την Παράδοση της ορθόδοξης εκκλησίας μας. Είναι μία προσπάθεια που κάνουμε εμείς οι μεγαλύτεροι να παραδώσουμε στους νεότερους την τέχνη παρασκευής του προζυμιού και του πρόσφορου, έτσι όπως μας την παρέδωσαν οι μεγαλύτεροι από εμάς. Στην κοινότητα αυτή έχουν γίνει μέλη απ` όλο τον κόσμο. Έχουμε μέλη και από την Αριζόνα Αμερικής. Το αναφέρω αυτό, γιατί απ` ότι κατάλαβα είστε ορθόδοξος ιερέας στη Νέα Υόρκη. Πληροφοριακά σας λέω πως στην κοινότητά μας είναι μέλη 20 ορθόδοξοι ιερείς απ` όλο τον κόσμο. Κάνουμε καθημερινές αναρτήσεις και μερικά μαθήματά μας τα ανεβάζουμε στο κανάλι μας: Tsaparas Konstantinos youtube. ru-vid.com/show-UC4I2irDXWIWRVhnfxzRzzxw Όσοι ενδιαφέρονται συνδέονται με την κοινότητα: «ΠΡΟΣΦΟΡΟ» με τον παρακάτω σύνδεσμο. ru-vid.com?stzid=UgwjKUHTEzbZZlmuoBd4AaABAg&event=comments&q=https%3A%2F%2Finvite.viber.com%2F%3Fg2%3DAQBwh%252BfFtBEZIUtamqkT1dovf3I9%252FFbQNNKak%252Fw3WZ4DN0vlYeXKEW4IIQ%252Fj9ezK&redir_token=QUFFLUhqazFJRTNKQVRTeHVmSWx3eTFqZXk4YXFMelA5UXxBQ3Jtc0tubE1JeGhKY1RtQ2xKRmF0VUNzaE1MMHFaTU5ZaEJoZU1LbTNLMXpCcmtUSkpNZmVzdHJCOHk4VlFvdl96U1ktUDlxcVhUOE9uMzh5S3YxczN0UzFNUTNfbXZfczF0bG5LdGhCa0V0ZVNLNUJCcmowZw%3D%3D Την ευχή σας Με εκτίμηση και σεβασμό Κωνσταντίνος Τσαπάρας Ελλάδα Τηλ. viber 6976671757 ΥΓ. www.prosphoro.com είναι ο ιστότοπος του γιατρού Manuel από την Αυστραλία που είναι μέλος στην κοινότητά μας: «ΠΡΟΣΦΟΡΟ»

I make it regularly but I have oroblems with the seal. It looks great but when I take it out if the oven the seal seems to shrink. Anyone had this problem and knows why? Is the oven too warm?(375) maybe i need to make the loaf more flat?

Can the prosphora be made slightly sweet? If so, how?

NO SPRAY or oil - should not be an ingredient. :'( Use beeswax, this is traditional. Beautiful rolling technique.

Την ευχή σας Πάτερ ! Stefanos Baker here ! I made a video in Greek for prosforo : ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-nlmDpLaNpbw.html