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In the Greek Catholic (Byzantine) churches of Austria and Hungary, the antidoron is presently given only on rare occasions during the year, chiefly on the Bright Saturday (Saturday in Easter week); while among the Greek (Roman) Catholics of Italy it is usually given only on Holy Thursday, the Feast of the Assumption, that of Saint Nicolas of Myra, and at certain week-day services in Lent ...
Epiousion (ἐπιούσιον) is a Koine Greek adjective used in the Lord's Prayer verse "Τὸν ἄρτον ἡμῶν τὸν ἐπιούσιον δὸς ἡμῖν σήμερον " [a] ('Give us today our epiousion bread'). Because the word is used nowhere else, its meaning is unclear.
Challah or hallah (/ ˈ x ɑː l ə, ˈ h ɑː l ə / (K)HAH-lə; [1] Hebrew: חַלָּה, romanized: ḥallā, pronounced [χaˈla, ħalˈlaː]; pl. [c]hallot, [c]halloth or [c]hallos, Hebrew: חַלּוֹת), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays ...
The Mass is the central liturgical service of the Eucharist in the Catholic Church, in which bread and wine are consecrated and become the body and blood of Christ. [ 1 ] [ 2 ] As defined by the Church at the Council of Trent , in the Mass "the same Christ who offered himself once in a bloody manner on the altar of the cross, is present and ...
Home & Garden. Lighter Side
The Saturday morning meal traditionally begins with kiddush and Hamotzi on two challot.. It is customary to eat hot foods at this meal. During and after the Second Temple period, the Sadducees, who rejected the Oral Torah, did not eat heated food on Shabbat (as heated food appears to be prohibited in the written section of the Torah).
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The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two.