Russian Style Orthodox Christian Church Prosphora, English language

My humble "how-to" video on making Prosphora for Orthodox Christian use.
7 cups AP flour
1 tsp fine ground salt
2.5 cups warm (110) water
2.25 tsp yeast (equivalent is one individual packet)Show more

Proof yeast in water for a few minutes
Add flour and salt
Mix or knead for about 20 minutes
Roll out to about 3/8th inch thickness
Cut out using a 3.5 inch biscuit/cookie cutter
Reincorporate remainder of dough, repeat cutting out until yield of 20 discs
Flatten 10 discs out to enlarge, place on sheet pan lined with parchment paper
Stamp remaining 10 discs, spray excess flour from bottom of those stamped discs, place gently on the ten discs on sheet pan
Cover loaves with a light dry towel, 20 minutes rest
Oven at 350 to 375, depending on your oven
Pierce loaves with toothpick at four corners of ICXC NIKA stamp, then needle down each side of the square
Bake 5 minutes, remove and lightly spray off excess flour from stamp (Please forgive the accidental video repeat)
Bake five more minutes, lightly spray excess flour on bottoms of loaves
Back five more minutes, remove
Remove from sheet pan, leave on parchment paper, place on towel on cooling rack (goal is slow cooling)
Cover with multiple towels, leave to cool at least 6 hours, overnight is fine
Once completely cool, place in bread bags, twist tie, place those bags in freezer bags and freeze if Prosphora is not going to be used immediately (within 24 hours)