750 g. flour
1 teaspoon salt
200 g. yeast
Water (as much as it needs)
Overnight prepare the yeast like in the bread. The other day sift the flour in a bowl, make a hole in center and pour inside the yeast. Mix the salt in the water. Use as much water as it needs for the dough to be stiff. Add the water in the pan and knead for 20 minutes. Then, cover with a towel and leave the bowl with the dough for 15 to 10 minutes. Knead again for another 10 minutes and cover for 10 more minutes. Knead third and last time for 20 minutes.
Afterwards, make the holy bread as follows: Shape two balls and stick one over the other. In the upper ball vigorously press the holy bread seal. This way you will form a holy bread. Make the same process until you finish the dough. Then, put the holy breads in the large baking pan with flour, cover them with a clean towel and leave in a warm place, until they rise. With a fine needle pierce the holy bread at the four corners of the seal and in the middle (the needle should not reach the bottom). Bake in the oven in high temperature for 45 minutes.