I am still learning. Michelangelo

Satisfying the “knead.” There is nothing more irresistible than the delicate fragrance of baking bread. Folks who love to bake know that baking bread does not have to be a stressful task, it is part of food preparation that feels good to the hands as well as the soul.

Folks have asked me for the Altar Bread recipe called “Prosforon,” the bread used for communion.

A few times a year I bake bread for church. In January, I dedicate the loaves to the memory of my late husband. I am an apprentice and have not learned the balance of delicate touch and the authority to command the dough. I can smell the strong aroma of raw yeast fermenting and the alluring scent of the finished loaf.

Yeast is the soul of the bread and unfortunately the weather does affect it. Baking during the winter, the wet snow clings to the windows making me feel like a cocoon in my warm cozy kitchen.

For centuries, bread has been a symbol of all that is good in life. The role of bread in the Greek Orthodox Church has always been very important. In every Divine Liturgy, the priest commemorates, reenacts, and relives the Last Supper of Christ with his disciples. Prosforo represents both Jesus, the Bread of Life as well as the offering of our life to God.

The bread symbolizes the bread offered by Christ to his disciples “Take, eat: this is my body which is broken for you, this do in remembrance of me.”

Every time we bake, the basic elements of earth, water, air and fire come together.

My good friend Chris’s Sagris recipe. 10 cups flour 4 cups more or less water at (125 degrees) two packages yeast, 2 to 3 tablespoon sugar, 2 tablespoons salt. Dissolve the yeast in one half cup of the tepid water. Add 3 or 4 tablespoons flour and mix well. Let it stand for about 10 minutes or until doubled in bulk.

Meanwhile, sift the flour with the salt and make a well in the center. Add the yeast mixture and the remaining tepid water. Gradually add the flour from the sides of the well into the water until all the flour is moist, and knead until a smooth and elastic dough is formed. Cover dough with plastic wrap, and let it rise in place until doubled in bulk, about two hours.

Knead the dough again for about five minutes and divide into equal parts. Shape each part into a ball. Slightly flatten the balls into rounds, pressing with your palms and flour them generously. Put the two rounds, one on top of the other, in a well-floured pan. Dip the religious seal in flour and press it firmly onto the floured surface.

Let the seal remain on dough for about five minutes and carefully remove it. Cover and leave in a warm place to rise until double in bulk. Just before baking, prick inside and outside corners of cross with a wooden skewer. Bake in 375 degree oven for 15 or 20 minutes.

To change the subject, folks are looking outward to spring hoping to bring hope and healing to a troubled world: touched with kindness while planning events.

Very briefly, for now: On June 17 the Saco Museum, Dyer Library will hold their 5th Colossal Yard sale. Just to remind you, if you are interested in volunteering or have anything to drop off or just for more information,  please call Nancy Tripp at 205-1857 or call the Dyer Library desk at 283-3861.

Also, the explosion of imagination at the Biennial student art show at the Saco Museum is focused on creativity by Saco students in kindergarten through eighth grade. It is a form of recognition to our youngsters.

Another interest at the Museum is Project Personal Freedom: a daily guidebook that includes inspirational tips on how to access your own freedom. Kingsly wrote the book as a result of the work she has done with hundreds of clients over the past 17 years.