St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Hawaiian Altar bread 

2 large eggs (that is 1/2 cup of egg that has been slightly beaten)
3/4 cup buttermilk (may substitute sour cream or yogurt)
1/4 cup honey or sugar
1/4 cup olive oil
1 teaspoon vanilla
1 teaspoon lemon extract (optional)
3 tablespoons lemon zest (leave this out for altar bread)
1 teaspoon salt
1/2 teaspoon baking soda 
  (this is used to cancel the acid flavor of the buttermilk. I don't use it.)
3 cups strong bread flour
2 1/4 teaspoons yeast. Don't skimp on the yeast. 
  This recipe is using a lot of sweetener. 
  Without the extra yeast it could become exhausted too soon.

Add the ingredients to a bread machine in the order listed. 
Set the machine to the dough cycle. 

After the ingredients have mixed for about five minutes check the dough. 
It should be smooth and when touched be slightly tacky without coming off onto 
your fingers. The dough should be pulling away from the edges of the pan. 
If dough is too dry add water (1 tablespoon at time) until the dough is smooth 
and slightly tacky. If the dough is too wet add flour one tablespoon at a time 
until the dough ball is as described above. If you need more time to adjust 
the dough, reset the machine and start the mix/knead cycle over. 

At the end of the dough cycle take out the dough, and place on a lightly floured 
surface, flour you hands and knead the dough slightly, form into loaves. 

Divide the dough into several pieces. Use mini bread pans for loaves. 
Roll the bread into a log shape for loaves or into a ball for free style flat loaves. 
Press the balls flat and place on a baking sheet or place the logs into the pans. 

Cover and let rise in a cool place until doubled. You can press a cross design into 
the loaves or use one of the stamps sold at Eastern Orthodox religious supply houses 
to to press a design into the loaves. 

Preheat the oven to 350 degrees F. Bake from 10 to 30 minutes depending on the size loaves. 

The bread should be 190 degrees when measured with an instant read thermometer. 
When done let the bread cool on wire racks. When cool cover bread with plastic wrap. 
This will soften the crust and help keep the bread cool. You may freeze the bread. 

Some folks like to pre cut the loaf a little to assist the priest at the Fraction. 

Date: Fri, 04 Oct 2002 
From: Glenn Hammett