The Making of the Prosphora (2)
The Making of the Prosphora (2)
The priest must carefully and properly choose the “Lamb.”
The prosphora should be sound and without blemish, because it symbolizes Christ who was holy and without defect. It should also be well baked.
Good bread for the prosphora is baked over a low fire, because intense heat makes the prosphora appear cooked on the outside while remaining raw like dough on the inside. This makes it difficult to eat, and some communicants may doubt for this reason.
Likewise, if the Lamb prosphora is over-toasted, it becomes dry, and many of its properties differ from the others on the paten.
All of this requires the prosphora maker (the baker) to be precise in kneading the prosphora, careful in its preparation, and accurate in its baking and stamping.
The priest should supervise those responsible for making the prosphora and guide them regarding what they must do, so that the prosphora may be in the best condition.
For the prosphora is holy bread, not ordinary bread. The place where it is baked is called “Bethlehem,” to symbolize the place where the Lord Christ was born in the flesh.
Negligence on the part of the prosphora makers sometimes causes priests difficulty in obtaining a prosphora suitable to be chosen as the Lamb. Perhaps the reason is a lack of awareness of the responsibility and its sanctity.
It is also observed in making the prosphora that it should be leavened and not mixed with anything sweet, such as sugar or honey.
Why? This is what we will explain in the next issue, God willing.
Article by His Holiness Pope Shenouda III – Al-Keraza Magazine – Year Eight (Issue Five), 4-2-1977
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