Prosphora

Combine water (2½ cups) in a large bowl and sprinkle yeast over the surface, stirring gently until the yeast dissolves completely.

Add salt (2 tsp) to the yeast mixture and stir to combine.

Add flour (6¾ to 7 cups) gradually to the liquid, mixing with a wooden spoon or your hands until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.

Shape the dough into a round loaf and place in a lightly greased bowl, turning to coat all sides with oil.

Cover the bowl with a clean cloth and let the dough rise in a warm place until doubled in size, approximately 30–40 minutes.

Preheat the oven to 375°F and turn the risen dough onto a floured surface, gently shaping it back into a round loaf.

Place the shaped loaf on a baking sheet and cover lightly with the cloth, allowing it to proof for 10 minutes while the oven finishes heating.

Bake the loaf for 40–45 minutes until the crust is golden brown and the bottom sounds hollow when tapped.

Remove the baked prosphora from the oven and transfer to a wire rack to cool completely before serving.