communion bread

COMMUNION BREADPrinted from COOKS.COM

This recipe was used in the 1960's at Steffin Hill Church in Beaver Falls, PA. When not used as blessed elements in communion it serves as a short bread for other occasion. Very good with strawberries.

1/3 c. butter3 tbsp. sugar1 egg3 c. flour3 tsp. baking powder1 tsp. salt1 1/2 c. milk

Blend butter, sugar and egg. Alternately add 3 cups flour mixed with 3 teaspoons baking powder and 1 teaspoon salt and 1 1/2 cups milk. Spread like a pizza dough into lightly greased 12 x 18 inch pan. Bake 15 minutes at 350 degrees.

UNLEAVENED COMMUNION BREADPrinted from COOKS.COM

This recipe has been used many years and if made according to directions, will be much better for the communion service than soda crackers. 1 tbsp. honey Butter (the size of black walnut) Sweet milk

Work butter into flour and add honey and milk. Roll dough very, very THIN on waxed paper. Place paper containing dough on cookie sheet. Mark with knife in tiny squares. Paper will not burn when in oven nor bread brown as it is baked in slow heat, about 200 degrees.


1 c. whole wheat flour1 c. white flour1 c. shortening1 tsp. salt5 tbsp. COLD water

Sift flour together with the salt. Cut in shortening. Sprinkle with water over flour mixture--gently mix with fork.

Roll out like pie crust to fit 3 cookie sheet pans with sides; size 15 1/2 x 10 1/2 inch. Cut into small pieces. Bake at 400 degrees about 8 minutes. Watch after 5 minutes--should just brown lightly.


3 pt. flour1 c. sugar3 heaping tsp. baking powder1 tsp. salt1 c. butter, worked in

Sift sugar, flour, salt and baking powder. Soften dry ingredients and butter with enough milk to make consistency of biscuits. Place on cookie sheets to 1/2-inch thickness. Cut in squares before baking. Use a moderate oven.

UNLEAVENED BREAD FOR HOLY COMMUNIONPrinted from COOKS.COM

1 1/2 c. flour1/2 c. whole wheat flour3/4 tbsp. baking soda3 tbsp. shortening3 tbsp. honey3/4 c. water

Mix dry ingredients. Cut in shortening. Add honey, then water. Mix by hand. Knead for a bit. Divide and roll into 4 balls and flatten. Cut a shallow cross through the top. Bake for 10 minutes at 350 degrees on a cookie sheet.


3 tbsp. shortening1 1/4 c. flourPinch of salt4-6 tbsp. ice water

Cut shortening into flour and salt. Add the water (as little as possible). Mix, divide and roll dough out on cookie sheet. Score with spatula in a checked pattern so when baked, it will break into small pieces readily. Bake in 325 degree oven for 15-20 minutes or until a very light brown. Do not over bake.

Used at our church. Nettie Baker baked it for years. Beverly Sullins now bakes it.

UNLEAVENED COMMUNION BREADPrinted from COOKS.COM

1 c. flour3 tbsp. sugar1/3 tsp. salt1/3 c. shortening2 - 2 1/2 tbsp. milk

Sift together the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form into dough. Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares. Bake at 375 degrees for 15-20 minutes or until done.


10 c. flour1 lb. butter3-5 tbsp. sugar1/2 pt. cream1 pt. milk1/2 tsp. salt

Mix dry ingredients thoroughly; add cream and milk to make a medium dough. Divide into 3 or 4 parts and knead well. When dough is smooth and free from bubbles, roll out with rolling pin onto metal baking sheets. Trim and mark with a ruler, cut and stick with fork. Bake in slow oven (350-375 degrees) until well done. Cut strips apart before removing from baking sheets.


4 c. sifted flour1/4 c. white sugar3/4 tsp. salt10 tbsp. butter8-10 tbsp. milk1 egg, beaten

Mix dry ingredients. Beat egg, add butter and milk. Stir together in plastic bag. Chill 1 hour. It is best to let stand in refrigerator overnight. Roll out dough between wax paper. Place on back of cookie sheet; bake at 400 degrees for 8-10 minutes. Break off in pieces.


1/2 c. flour2 tbsp. sugar5 to 6 tbsp. butter2 tbsp. milk

Spread thin on shallow greased pan. Bake in oven at 350 degrees. Watch closley until light brown in color. Serves about 60 people.


4 c. whole wheat flour2 c. white flour1/2 c. brown sugar1 1/2 tsp. salt2 tsp. baking soda2 tsp. baking powder

Mix the above ingredients.

Cut in:

1/2 c. butter

Add:

1/2 c. honey2 c. water

Mix and then knead. May need more flour. Divide in halves. Roll out each half 1/2 inch thick. Bake 20 minutes at 350 degrees. Makes 2 loaves.


5 c. flour1/2 lb. butter5 tbsp. sugar1 c. milk1/2 c. cream

Work well first 4 ingredients, then add last 2 and work well. Divide into 3 parts and work all air bubbles out. Roll very thin. Bake on back of cookie sheet. Measure with ruler and prick with fork. Bake until light brown at 350 degrees. Turn out on cloth, trim edges and cut in strips.

COMMUNION BREAD (UNLEAVENED)Printed from COOKS.COM

1 c. flour3 tbsp. sugarDash of salt1/2 stick butter

Blend ingredients together like pie crust. Stir in 6 tablespoons milk or as much as is needed. Bake at 350 degrees for 45 minutes.


1/2 c. sugar1/4 c. milk1 egg, slightly beatenSpeck of salt1/2 tbsp. butter1 tsp. baking powder1 1/2 c. flour

Grease 13"x9" pan. Mix ingredients. Pat dough down very thinly in pan, about 1/4" thick. Cover with waxed paper and bake at 325 degrees for 30 minutes. Cut when cool. 21"x14" rows will give you 294 pieces.


6 c. flour1 tsp. sugar1/2 lb. butter1 pt. milk

Mix flour and sugar. Work in butter as for pastry. Add milk. Roll out in sheets. Cut in strips 1 inch wide. Prick with a fork. Place on baking sheet 1 inch apart. Bake at 350 degrees until done.

UNLEAVEN COMMUNION BREADPrinted from COOKS.COM

1 sm. cream cheese (3 oz.)7 tbsp. butter2 c. + 2 tbsp. flour1/2 c. milk (+ or - as needed)1/4 tsp. salt

Allow cream cheese and butter to soften to room temperature. Blend together with mixer. Mix in 1/2 flour and all of salt. Then blend remaining flour alternating with milk. Dough should be stiff. Chill 1/2 hour or refrigerate overnight.

With floured hands, pinch off dough to make roll (thumb-sized and 4 inches long). On ungreased baking sheet, pat roll flat to make loaf shape, 2 1/2 x 5 inches, a little thicker than a cracker. Take fork and pierce top like saltine. Should make 9 flat loaves. Bake at 400 degrees for 15 minutes or until light brown color. When cool, store covered.

Do not overbake - use as small amount extra flour as possible. Make 24 hours or less before use.

COMMUNION BREAD ALSO SHORTBREADPrinted from COOKS.COM

1 c. butter or good butter3/4 c. confectioners' sugar2 c. sifted all-purpose flour

Cream butter. Add sugar and beat until fluffy. Add flour and mix to soft dough. Roll out on lightly floured board 1/4 inch thickness or thickness desired. After rolling, slide onto baking parchment covered cookie sheet. Score into communion serving pieces. Bake in 325 degree oven for 15-20 minutes. Should not be browned. (This is enough to serve 150-200 degrees.)

NO YEAST COMMUNION BREADPrinted from COOKS.COM

5 c. whole wheat flour2 tsp. salt2 tsp. baking powder2 tbsp. oil1 3/4 c. water, approximately1/2 c. honey, approximately

Sift dry ingredients. Cut in oil. Stir honey into water then add to flour mixture. Dough will be sticky. Divide dough into four equal parts. Sprinkle lightly with flour to make handling dough easier. Roll or shape each loaf to approximately 1/4 inch thickness (you can use an 8 inch round cake pan as a guide). Don't over work dough, it'll get tough. Use a butter knife to make "break lines" or decorative symbols on loaves.

Bake at 350 degrees for approximately 12-15 minutes on a greased and floured cookie sheet. Half way through baking time remove and lightly dab surface with oil. DON'T OVER BAKE or bread will get hard and crumbly. (It's better to under bake.) Watch for burning of bottom edges. You may LIGHTLY dab again with oil during cooling on wire cake rack. When cool, wrap tightly in plastic. Can be frozen, thaw at room temperature (300 communicants)

communion bread

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