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Wednesday, February 20, 2013

How to Make Bread for Fasting



I don't recall if I've posted on fasting before, and quite frankly, right now I am feeling too lazy to look!  But even if I have, I truly feel it is worth reposting.  Above is the book on Fasting that I bought at the St Vincent de Paul thrift store in St. Augustine.   It was written by Father Slavko Barbaric, O.F.M., and was written in 1988.

The recipes below I've gotten from Medjugorje sites.  I hope someone may find this post helpful.

How to Make Bread for Fasting

A recipe used in Medjugorje

I have this posted so I can find it, :) but anyone is welcome to copy it and use it. :)  I got it from  http://www.medjugorjemir.org/bread_for_fasting.htm

Fasting is good for the soul and the body, I hope that Lent is will not be the only time for us to do it.  If you want to know more, please check out 


Ingredients

3 cups white flour
4 cups wheat flour
1 pkg dry yeast or three tablespoons of active yeast
1\2 cup of lukewarm water
2 cup of very hot water
1 beaten egg
1 tablespoon of salt
2 tablespoons of sugar
2 tablespoons of Olive Oil
1 teaspoon of butter
1 cup of raisins (or fresh apple cut up into small pieces)
1 cup of almonds or walnuts
1 cup of Plain Oats

Blend flour in a large bowl. Make a well in the flour. After yeast dissolves in1/2 cup of lukewarm water (5-10 minutes), add to flour. Mix flour over yeast mixture making soft balls. Add salt, sugar, butter, oil, raisins (or apple) and nuts, 1/2 beaten egg to 2 cups of hot water. Pour over yeast. (Continually add flour and water as needed) Knead the dough until it comes clean from the bowl. Let it raise 10 minutes covered. Knead again until it has spring on it. Place in a well greased desired shapes. Brush the top with remaining egg and sesame seeds, oats, or poppy seeds, if desired. Bake at 375 degrees for 35 minutes, until done and golden brown. (Use the “wet knife” test) Make 2 larger, or 3 medium loaves.

The quality of bread depends largely on the kind of flour used. A mixture of whole wheat flour and white flour can be used.

On fasting days it is crucial to drink a lot of water. Our Lady did not specify weather it should me hot or cold water, or give any other details of this sort, so each is free to decide these details for himself, in full freedom, from the heart, and according to the condition of his health. Fasting is easier when we ask God the day before for this grace, since to fast well is a grace we should not take for granted. As we ask our Father for “our daily bread”, let us humbly ask Him also for the gift of fasting on bread and water. To fast with the heart increases the power of our fast against evil, divisions and wars.

Here's another:

Oatmeal Bread for Fasting
By Deanette Pease.

"I thought I would share with you an awesome bread recipe. It is great for fasting. This recipe will make two loaves. This bread takes 4 hours from beginning to end. The bread also freezes very nicely. It was taught to me by an 86 year-old prayerful Italian woman. If you have a Kitchen Aid mixer the kneading goes easier."  

Oatmeal Bread
Add 2 tablespoons of dry yeast to 1/2 cup warm water and let stand for 10 minutes (good yeast foams up)
In large mixing bowl add (mix well):
2 cups oat bran flour
3 1/2 cups white flour
1 flat tablespoon salt
1 cup quick (not old fashioned) oatmeal
Make a little hole in the center of your bowl before adding:
dissolved yeast
2 eggs beaten (eggs should be room temperature)
1/4 vegetable or canola oil
1/2 cup of honey, maple syrup or light molasses (your choice)
3/4 cup of warm water (Add water little bit at a time, when bread is dry add a little more, if too soupy too much water, no fear - can always add a little more flour to stiffen up the dough). Roll onto floured surface and knead into a large ball. Place in a lightly oiled large bowl to let rise for 2 hours (on a warm place preferably). Cover with spray-oiled plastic wrap and let rise. Then when risen, punch down and roll onto floured surface again and split the dough into two balls. Roll flat and shape into elongated rolls and place in an oiled bread pan. Cover again with lightly spray-oiled plastic wrap. Let rise again for about an hour. When dough rises to just above the top of bread pan, (a rounded look), you can take egg white and a little water and brush lightly on top of bread and sprinkle quick oats on top. Bake at 400 degrees for 10 minutes and then lower temperature to 375 degrees for another 35-40 minutes. When bread is nicely browned and the top taps hollow sounding, take out and cool on wired surface. Tip: Let bread cool a bit before slicing or even better yet at least a couple of hours. Enjoy and good fasting to all!

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