The gift of hospitality sometimes comes with food.
Do you have a recipe for bread that I could use for Communion bread? I’m looking for something that resembles a flat bread or pita bread. And I’m really tired of the stuff that passes for Communion Bread from the religious bookstores in my area.
I DO have a recipe for pita bread somewhere. But I can’t find it.
This recipe was posted by a RevGal today (thanks, Theresa!!) and it approximates (to the best of my memory) what I used to do. A LONG LONG LONG time ago.
Candler Communion Bread Recipe
Preheat oven to 400 degrees
In a bowl mix:
Make sure ingredients are thoroughly mixed because it will affect the taste of the bread.
In a separate container mix thoroughly:
Gradually add the wet mix to the mixed dry ingredients mixing them together with your hands (this will be very, very sticky). You’re shooting for a ball of dough that’s cohesive, but not too sticky; this may mean that you don’t add all the wet ingredients or if your dough is just a sticky mess add a bit of flour. Knead the dough once you have a ball. Once you’ve kneaded, roll or pat the dough out and cut it into 6 inch rounds (I use a six inch bowl to cut them out). The recipe suggests the dough be about a 1/2 inch thick; you can make it thinner if you can do it without tearing; they will rise in the oven.
Place them on an ungreased cookie or pizza sheet.
Then use a knife to cut a cross into each of them (don’t go all the way through the dough!)
They will bake in 10-15 minutes.
They are finished when they no longer seem doughy. You don’t want them super dark (burned) on the bottom.
This recipe makes 6-8 rounds 8 is usually plenty for the service.
Recipe from the Monastery of the Holy Spirit
Modified, Steve Reneau