Starbread
Starbread Offering for the Blessed Mother
Since the beginning of time, through both literary and material evidence, we have persuasive confirmation that women were there, active and communicative, shaping our Church. It seems fitting to honor our Blessed Mother with the offering of Starbread, to celebrate her memory and to celebrate women now, who come together in community to reclaim our Tradition, to worship, and to break bread.
In the Eastern Orthodox Churches today, bread offerings to Mary, the Blessed Mother are part of their eucharistic celebrations. Small round loaves of bread known as “Prosphora” – “Bread of the All Holy” - are solemnly blessed in honor of the Theotokas (Mother of God) during the divine liturgy. A triangular piece of bread is cut from the larger portion to represent the Theotokas, with the remainder of the bread representing the Lamb of God. Another name for Mary is “Panagia”, meaning “All Holy”.
In the Catholic calendar the month of May is dedicated to Mary: Theotokas, Mother of God, Queen of Heaven. For centuries, the Catholic Church has emphasized the month of May as a time of honor and devotion to our Blessed Mother. Parishes and families often celebrate with special pilgrimages, devotions, or placing a crown on a statue of Mary, traditionally called a “May Crowning”. On April 29, 1965, Pope Paul VI promulgated his encyclical Mense Maio (“The Month of May”) which promoted May devotions to the Blessed Mother, knowing that, “the person who encounters Mary cannot help but encounter Christ likewise”.
BREAD Ingredients:
4 tablespoons unsalted butter, cut into pieces
11 oz. milk
2 teaspoons dried instant yeast
1 teaspoon sugar
4 ½ cups of bread flour
1 ½ teaspoons salt
FILLING INGREDIENTS:
3 tablespoons of granulated sugar
¼ teaspoon each of cinnamon, cardamom, ginger, & nutmeg
3 tablespoons unsalted butter, melted to brush onto dough rounds
1 large egg, lightly whisked, for final glaze
Confectioners sugar for dusting
PREPARATION:
1. Lightly grease a large bowl (canola or olive oil nonstick spray) and set aside
2. Place milk, butter and sugar into small saucepan & gently warm till butter melts, add the yeast and stir through
3. In medium bowl add the yeast mixture to the flour and salt, and mix through to form a soft dough – knead dough by hand about 8 minutes on floured surface till comes together into smooth ball
4. Place dough into greased bowl and cover with damp kitchen towel and let rise in a warm place, until doubled in size
ASSEMBLY:
1. Punch down the dough, divide dough into 4 equal pieces - place parchment paper on baking sheet
2. Roll out one piece of dough to a thin, 10inch round, place onto baking sheet – brush butter on dough round and sprinkle filling mixture all over the round
3. Repeat with the next two pieces of dough, placing each one on top of previous round
4. For the 4th piece of dough, roll out to 10inch round and place on top of dough rounds, trim the edges with a sharp knife to keep it even
5. Place a 3inch round bowl to make an indent in the center
6. Now it’s time to cut strips from the edge to the center 3-inch circle. Using a pizza cutter, cut 16 even strips. Using both hands, grab two strips and twist them away from each other twice, then press the two ends together to make a point. Your star bread will have 8 points.
7. Cover the bread with damp towel or clingfilm and let rest for 20 minutes in warm place
8. Preheat oven to 350*F
9. Brush Starbread with whisked egg, bake for 20-30 minutes until golden brown. Allow to cool on wire rack completely, dust with confectioners sugar and serve!
From Sally’s Baking Addiction – Video Tutorial for those of us that need a visual aid!
