For several years while my friend pastored a very small church in North Carolina, I made the Communion bread for their Communion services. This is the first loaf I made for them.
I have made several other breads for their quarterly Communion services, and most would be considered non-traditional. Different churches have different rules about what can be served at the Communion service. The only real restriction for Nadine’s church was that it shouldn’t be messy.
With that in mind, we always attempted to tie in the ingredients I used to make the bread with the scripture or the sermon to make their Communion service as meaningful as possible.
Holy Nativity Communion Bread Recipe
If you are interested in some of my other Communion bread recipes, you might want to look at Cornish Saffron Easter Bread, Champagne Yeast Pita, or for an unleavened bread, try Saffron Crackers with Citrus Fennel Sea Salt.
I added this recipe to my list of Thanksgiving breads too, because I thought it would make a wonderful bread for that holiday as well.
I realize that it might not be a super helpful way to teach you how to make this loaf of bread, but I really do like the way the poem turned out.
Bread Machine Milk And Honey Bread Recipe
If you’d like to skip it and get down to the nitty gritty of how to make this bread, it’s just a quick scroll away.
This is the milk that combined with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the flour, all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
Ethiopian Honey Bread
This is the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the stone, all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
Sweet Communion Bread Recipe
This is the oven, warm and waiting, that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the church that receives the bread from the oven, warm and waiting that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is my friend whose flock is the church that receives the bread from the oven, warm and waiting that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
Whole Wheat Molasses Flat Bread Recipe
Thank you for allowing me to keep my poem. This bread is special to me since it’s the first loaf I made for my friend’s Communion Services.
My rule of thumb for making a cozy environment for the yeast is that if the temperature is cozy for me, like the temp I’d like to take a shower in, then it will be cozy for the yeast.
In the recipe, I say to scale to 2 pieces of 17 oz and then you will have some dough leftover for rolls.
How To Make Unleavened Bread Recipe For Communion
All you do is cut off a big hunk of dough using a bench knife or a scraper and then weigh it. Add bits of dough until you reach 17 oz.
If using as sandwich bread, I recommend slicing the bread before freezing. That way you can just pull out the pieces you need rather than defrosting the whole loaf.
The bread should be fine, frozen in freezer bags or double wrapped in plastic wrap and foil for at least a month.
Libum Or Cato's Honey Cake
If you are going to serve this bread for communion, know that you can freeze it whole and then thaw it out completely on the counter still wrapped.
This isthe kitchen scalethat I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
Baking With A Purpose Ii: Honey White Bread
I really hope you love this communion bread recipe, you guys. If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe.
You can make 2 loaves out of this dough quite easily. You can also use it to make hamburger buns--they would be wonderful. Scale them at 4 ounces or so. This would also make a lovely braided loaf, so don't limit yourself.
Nutritionals are based on slicing two large loaves into 12 slices each. If you portion the dough differently, the nutritional information will vary.
Delicious Unleavened Bread Recipe In 30 Minutes Easy
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Fun Fact: I found that bread recipe through a search for Milk and Honey Bread, and lo and behold, it is the lovely Kristen Wogan Doyle’s recipe. She wrote it in her pre-Dine&Dish days. How fun is that? Thanks, Kristen!
I’m Jenni, and I’m here to help you be Fearless in the Kitchen! Search for what you need, or give me a shout. I am only an email away and am happy to help you with any baking or cooking questions you have. I’m honored to be able to help. Learn more about me on my About Page.Mix all ingredients together - IT WILL BE STICKY!! (REALLY spray down your hands/spatula with PAM.) If, however, it is TOO sticky, add very small amounts of flour (recommended amounts would be: 1 additional Tablespoon of whole wheat flour, then UP TO 2 additional Tablespoons of white flour) - please wait until you have thoroughly mixed all ingredients before adding more flour! **I have never had to add the extra flour.**
The Cooking Of Joy: My Communion Bread
Divide into three parts and pat down onto parchment paper, making three circles about 1/4-inch-high (no higher than 1/2-inch-high). All three circles should fit onto one baking sheet - you can have them really close together. You can start out with a spatula, but I always end up using my hands to spread them on the baking sheet. **If you are working alone, have a couple teaspoons of oil in a dish to reapply oil to your hands easily when needed! This part is not always easy - be prepared for the parchment paper to move quite a bit.**
They usually take about 20 minutes in the oven, but just to be safe, start off with the timer set at 17 minutes. When they are slightly brown on the edges, they are done - DO NOT OVER-BAKE (or it's crunchy). It is hard to tell, since the bread is made with whole wheat flour, but you can also touch the center of the circles and see if it is done. **Mine usually take only the 17 minutes, but I spread mine pretty thin.**
If you are using for communion, take a pizza cutter and cut into strips and then across to made bite-sized squares, leaving out any hard edges. One round, depending on the size/thickness, usually gets cut into about 120 good pieces. The bread only lasts a few days, but freezes beautifully!! It is also good to munch on!
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