St Gregorys Abby Altar Bread Food
ST. GREGORY'S ABBY ALTAR BREAD
This is from All Saints Episcopal Church, West Plains, MO, 100th Anniversary version of Burnt Offerings. It was submitted by Donah Kinion who got it from Jenny Williams. My current church also uses alter bread instead of hosts most of the time. So, I am glad to have this recipe.
Provided by Ambervim
Categories Breads
Time 37m
Yield 1 Batch
Number Of Ingredients 6
Steps:
- Measure water into mixing bowl and add yeast, stirring until the yeast dissolves. Sir in the honey, oil and salt.
- Add flour a little at a time, unsifted. If the flour does not completely dampen, add a tablespoon or more water.
- Turn out onto a lightly floured board and knead thoroughly for 5 minutes. The kneading is VERY important. After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half. It should double in bulk.
- Preheat oven to 350°F.
- Turn the dough onto a lightly floured board and knead for a moment. Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
- Toato soup can (2.5 inches) produces a host for 25.
- Tuna fish can (3.5 inches) a host for 50.
- Press a line across the dough with the blade of a knife vertically and horizontally. This makes a cross and divides the loaf into quarters.
- Transfer to a very lightly oiled (or silpat covered) baking sheet.
- Bake for 10-12 minutes.
- The loaves may be sealed in plastic bags, after cooling, and frozen for future use.
Nutrition Facts : Calories 1553.3, Fat 30.5, SaturatedFat 4.5, Sodium 612.2, Carbohydrate 294, Fiber 42.4, Sugar 53, Protein 54.5
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