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 Pub date
2008-01-04

Communion Bread Recipes

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Communion Bread Recipes 1#

This recipe is from Flora Schultz who picked it up back in the day from Modern Liturgy. She baked this bread with little Emily and Rachel back when she taught them Sunday School and then Nancy Ulmer used the recipe later when the Sunday School program was "resurrected.”
Preheat oven to 350 degrees.
Combine dry ingredients:
3 ¼ cups whole wheat flour (not the coarse stone ground)
1 ¼ cups white flour
3 teaspoons salt
2 ½ teaspoons baking powder
In a separate bowl, combine wet ingredients:
2 cups water
3 tablespoons honey
¼ cup vegetable oil
Combine wet and dry ingredients. Mix together. Knead until dough is resilient, but try not to add much flour. Turn dough out onto wax paper dusted with flour. Separate dough into four equal pieces. Roll into a ball and with a rolling pin gently roll into disks (about ¼-1/2 inch thick). Place on a greased baking sheet at least one inch apart. Using greased scissors cut a cross into the top and center of each loaf.
Bake loaves for 18 minutes at 350 degrees. Remove from oven and brush crust lightly with oil. Increase oven temperature to 400 degrees and return loaves to oven for about 10-15 minutes.
Must be eaten that day or frozen (no preservatives).

Communion Bread Recipes 2#

The recipe takes less than an hour from start to finish. Please bring to the sacristy a half hour before the service. Please make sure that the bread is fully baked!
Preheat oven to 350 degrees.
In a mixing bowl, stir together all of the dry ingredients:
1½ cup whole wheat flour (not coarse stone ground)
1/2 cup white flour
1/4 tsp. salt
3/4 tsp. baking soda
In a separate small bowl, stir together the wet ingredients:
3/4 cup (+ 1 Tbsp more water if dough is too dry)
1½ Tbsp. vegetable oil
3½ Tbsp. Honey
Pour wet ingredients into dry ingredients and mix well. Turn dough onto lightly floured piece of waxed paper and knead 1-2 minutes until dough is resilient and no longer sticky. Do not knead a large amount of additional flour into the dough. Form the dough into a ball, and then cut the ball of dough into four equal quarters. Roll each quarter of dough into a ball. On another piece of waxed paper, use a rolling pin to carefully flatten each ball of dough into a round that is 5 inches across, about 1/4 inch thick. Score a Greek cross [+] all the way across the top of each round. Place each round on an ungreased cookie sheet, at least an inch apart. Bake for about 15 minutes, until lightly golden brown. If not baked long enough, the dough will be gooey in the middle. If baked too long, the bread is dry and crumbly. If your oven tends to be on the hotter side, you will want to monitor the bread and take it out a little early before it gets crunchy. Remove from oven and cool on a wire rack. When cool, place in a sealed plastic bag, which will seal in the moisture and keep the crust soft so it is easy to serve. Each round serves about 25 persons. The bread may be frozen.



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