I heard a few days ago that orban wasn't supposed to have sugar in. Is it true? IF so why do most churches put a hint of sugar in it? Why was Saint Minas monastery in mariot the first to do this? If you put sugar in it does it make it non-cannonical? (even though it says that jesus took bread and didn't specify what type).
Pray for me
Comments
PK
The ingredients are: water, flour, yeast--ONLY, ONLY, ONLY.
Some people used to add some sugar to the water and dry yeast powder to try to help the growth of the yeast. It is a way to allow the yeast to feed on the sugar and thus increase and repopulate the amount of yeast you have. It is done for a twofold purpose: to save money on buying more yeast and also to speed up the process of dough rise.
THIS IS ABSOLUTELY FORBIDDEN!!!!!
The other stuff although called "korban" is not. To be pacific (specific): the stuff that is in the basket outside of the church to be handed out for donations, etc.
So I still stadn to what I said before. Our church hierarchy accept it that way, so.....
lol i agree this is a nice phrase here--------^
/
mahraeel
plzz p4m sister in christ
lol i agree this is a nice phrase here--------^
/
mahraeel
plzz p4m sister in christ
Thnx!!!
God Bless
We never put sugar in Orban because it represents the sins that humans enjoy, and since this is something that will become the body of Christ we cant put something like that cause Our Lord didn't sin.
God Bless
people, please, discern between things. these are two diffrent things.
suger is NOT OUR SINs, but yeast is because its what gives the orban its shape. than when that is burned in the oven, that shows how our Lord erased our sins by his death and sufferings.
The reason salt and sugar are not added is that they add to the taste and make it better. Symbolically, and absolutely, Our Lord does not require any seasoning, spice, or sugar to make Him taste better to us.
Also, I wanted to clarify .. because some people said that it's ok to use sugar for the regular orban (not the one for 7amal).
Finally, I wanted to clarify that the scientific side for using sugar in the bread is to increase velocity and to help the growth of the yeast. (like someone said earlier).
Whether religiously this is considered "7aram", that is something I don't know ... But according to popular vote, it is apparently not "proper".
I would appreciate if anyone had the instructions ..
Thanks,
Rafik
1) Get a bowl and fill with flour.
2) Get a cup of warm water, and add yeast (need a correct temperature, or the enzymes will denature)
3) Add a small amount of cold water to the flour (make sure its not too much, or your dough will be very sticky and impossible to knead)
4) Then, carefully add (with a spoon) the warm water with the yeast onto the dough, do this very carefully, so that the dough does not become to sticky or saturated with water.
5) When this is done, knead the dough using your knuckles firmly against a hard surface (make sure you have spread flour onto the working surface, so that no sticking occurs).
6) When it is well kneaded, stretch the dough out into a "baguette" shape (long, sausage like), and using a sharp knife, clearly divide into smaller equal segments, depending on the number of orban required. Then cover the smaller parts with a towel, so that they don't dry.
7) Take one of the segments of dough. Here is where personal technique come into it. I like to rotate it in my hand, and then with my full strength slamming the dough onto a hard surface and compressing it while rotating it, in order for as many air bubbles as possible to pop, as these will form unevenness and holes in the orban later. Keep doing this untikl you are satisfied that the orban is free of air bubbles, and is smooth, and then repeat the process (be sure to return the orban you just kneaded back under the towel).
8 ) When all of the orban have been kneaded, use a rolling pin and your hand to flatten them and shape them into a circular shape, with even thickness on all sides. Then, flour the stamp well, and firmly press the stamp into the centre of the orban, removing it swiftly to avoid sticking. Then, use a sharp, flat surface to carefully get beneath the orban and lifting it onto a wooden sheet. Then using a sharp cocktail stick, make the 5 holes in the orbana and then place it in a warm but not hot oven or room so that the dough "yekhmar" or rises.
9) Repeat with the other orban, then take a sharp cocktail stick, but make sure that as soon as the dough has risen you remove it so and place it in an oven, where you will bake it. Make sure again the temperature is right in the "khamara" and in the oven (if the temperature is too high in the khamara, the yeast will die, and the orban will not rise, and if the temperature is too high in the oven, the orbana will be burnt). Make sure you regularly check on the orban to see if they have risen or been baked, especially if this is your first time.
10) Throughtout all of this, you should be reciting the Psalms, or you can put on a CD or tape of the Psalms to listen to.
11) When they are finished, make sure the holes are visible (sometimes when the dough rises, they become distorted) and then you are finiished.
12) Then clear up, and get ready to do Matins prayer :)
pray for me
joe
[quote author=Christrules link=topic=6444.msg85153#msg85153 date=1207409833]
We never put sugar in Orban because it represents the sins that humans enjoy, and since this is something that will become the body of Christ we cant put something like that cause Our Lord didn't sin.
God Bless
people, please, discern between things. these are two diffrent things.
suger is NOT OUR SINs, but yeast is because its what gives the orban its shape. than when that is burned in the oven, that shows how our Lord erased our sins by his death and sufferings.
I was tought that yes yeast it sin....but sugar is the sin we enjoy....thats what i was tought