Recipe by Sweetiebarbara
When I offered to be the person to make the Communion bread, I found myself somewhat nervous and intimidated. I tried 4 recipes, 2 leavened and 2 unleavened. I brought samples to some of the church members, and the minister. The members told me which ones they liked. The minister just smiled and said they were all fine, and whatever I did would be good. After several tries, I settled on this recipe. The minister was right... it does not matter. The bread is transformed into the Holy Sacrament at the altar. I use enough whole wheat flour to give it a nice color, and to help give the bread more body. I like to mark the bread with a cross, as a symbol and make it so that it is easily broken. We have 2 services, so I make 3 loaves. I pray as I make the loaves, and feel very humble that I am allowed to do this for our church.
Top Review by CrystalCity
Looking all over for communion bread. Came upon this one and I liked what SweetieBarbara had to say about being honored. I feel the same way. First time I tried this recipe - I think I rolled it out too thin. I just made the second batch, and it's more uniform all over and it's better. I like the markings on the bread. Having the cross in the center just reminds me of what I'm doing and I also pray while I'm making this bread. I am stepping in to make the communion bread after one sweet lady at our church did it for decades. I am most def honored to do this. Thank you for your recipe.
- 354.88 ml flour (I use all purpose, unbleached)
- 118.29 ml whole wheat flour
- 1.23 ml salt
- 78.07 ml sugar
- 118.29 ml butter (one stick)
- 44.37 ml milk
Directions See How It's Made
- Sift dry ingredients into a bowl.
- Cut in butter with a pastry blender or 2 knives.
- Add enough milk to pull dough together.
- Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
- Weigh dough, and divide into three portions.
- Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
- Place each portion onto the parchment paper.
- Flatten and shape each loaf into size wanted, (using the markings as a guide) and score. (I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork).
- The photos show how I score the loaves. I score them so there will be 40 pieces per loaf.
- Bake at 400° to 15-20 minutes until slightly brown at the edges. (I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).