Posts Tagged ‘Breads’
Easter is right around the corner, and today in the Orthodox church we remember the crucifixion of Christ. The church always holds services the previous night for the actual day that the events will occur. Today, this morning actually, is the remembering of the last supper. We ascend to Mt. Zion with Christ and the chosen twelve to enter into the upper room for a special gathering. Once there, we witness the example of Christ abolishing the practice of the Old Covenant and establishing the ritual of the New Covenant, prophesied by Jeremiah, through the Mystery of Holy Communion. The faithful who have prepared also partake in communion during tonight’s evening service. This also will include the memorial of the underserved suffering of Jesus Christ, endured for our sake, so that we might be reconciled anew to God the Father. The Gospel readings go through each account of his arrest, his trial, his conviction, and finally his torture, crucifixion and death at the hands of sinful humanity. Tonight ends with a very heavy heart and understanding of the crucified Christ. Below are the icons of the Last Supper and the Crucifixion of Christ. I hope to make a blog dedicated to the explanation of Byzantine icons and what they represent; I have come a long way from being confused and irritated by the veneration of icons to finally understanding their meaning and place in the church. More on that later though.
1 T. sugar or honey, optional
I love saving the middle for the last indulgent bite….
Kali Orexi my friends!
Potato Bread Recipe: Makes 2 loaves
Short and sweet and straight to the point… Kali Orexi!
These mouth watering, cinnamon and sugar infused, pull apart monkey bread muffins might just be the most amazing thing I have ever tasted. It definitely ranks up there in the top 10 for sure. This is not my recipe, I came across it on another wonderful food blog, but it was like love at first sight and right then I knew I would be making it very soon for my own lips to indulge.
These were also my substitute this year to a Thanksgiving lunch, and I am quite confident that I achieved my calorie quota for the day.
THE Cinnamon Roll Recipe: For 1 pan of Ooey-Gooey Rolls
Printable Recipe Here
1 cup warm milk (110° F/45° C)
2 eggs, slightly beaten
1/3 cup butter or oil, softened
4 cups bread flour
1 T. sugar or honey, optional
1 tsp. salt
2 tsp. instant dry yeast
I used a bread maker to actually knead the dough and rise, but I have also done this by hand. The secret here is to work the dough until you can actually feel it change into a soft, pliable texture. If you have a bread maker to use, simply add the liquid first then the dry and set to “dough” setting. If you are doing it the old fashioned way, set to “by hand” and start with a large bowl. First, add all of the dry ingredients (minus 3/4 cups of your flour, waiting to add at the end) to your bowl and stir. Warm the milk to 110-115° or to where it is very warm to the touch, but not burning. Slowly add the oil and eggs and give a couple of turns with a wooden spoon. Slowly add the milk and stir into a dough until it becomes too difficult to keep using a spoon.