5 lb. unbleached flour
10 c. boiling water
2 tbsp. granulated yeast
1 tbsp. salt (if used)

Put 4 cups flour into a bowl and add the boiling water; mix well. Let cool to lukewarm, stirring occasionally. The boiling water prevents the breads from making crumbs when cut. Reserve 5 to 6 cups of the remaining flour, and take the rest and pour it onto a large surface where you will knead the bread.

Dissolve the yeast in 1/2 cup of warm water, add to the flour-water mixture, and stir well. Spoon this over the mound of dry flour and, little by little, using your hands, combine it all until it kneads well - you may have to add some of the reserved flour -or may be a little more water. Knead for 10 minutes, place in a large metal pot (flour the dough before putting into the pot so it won't stick), and let rise until double in bulk.

Punch down and roll it out on a floured surface to 1/2 inch thickness. Take your round cutters, a large and a small one, and cut out equal numbers of large and smaller circles. With a spatula, place the larger ones on baking sheets, dip a brush in water and moisten each, and place on it the smaller rounds that been stamped with the IC, XC-NI, KA seal. Take a toothpick and push through each prosphora's center, top and bottom, and each side - this secures each half. Let rise on baking sheet for about 20 to 30 minutes. Bake at 400 degrees for 15 to 20 minutes. This makes about 40.