UNLEAVENED CRUMBLE COMMUNION BREAD
It's that time of year - 1st Holy Communion is here! I found this on cooks.com, as the Holy Communion recipe posted at zaar contains a nut extract and many children have allergies to nuts. I have yet to make this, so I estimated on prep time.
Provided by mermaidmagic
Categories Breads
Time 35m
Yield 1 Please let me know if you make this!
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 1223.5, Fat 70.5, SaturatedFat 17.9, Cholesterol 4.3, Sodium 791.8, Carbohydrate 134.6, Fiber 3.4, Sugar 38.1, Protein 13.9
UNLEAVENED BREAD
This is an easy recipe that is the consistency of a heavy bread.
Provided by Sara
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
- Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
- Roll dough into a flat loaf and put onto the prepared baking sheet.
- Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 47.1 g, Cholesterol 104.8 mg, Fat 6.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 458.2 mg, Sugar 3.1 g
UNLEAVENED COMMUNION BREAD
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.
Provided by Sweetiebarbara
Categories Breads
Time 1h30m
Yield 3 Communion Loaves, 120 serving(s)
Number Of Ingredients 6
Steps:
- 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).
BREAD FOR COMMUNION - UNLEAVENED
Our church is small. So I only make approximately 25 to 50. If you belong to a larger church, you can double or triple the recipe. Some people like to have the bread round instead square, you can do both. I have made these for 3 churches. They're much better than the ones you buy. If you ever taste one these breads, you will...
Provided by Mary R Morris
Categories Other Breads
Time 23m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees F.
- 2. Line a baking pan with parchment paper.
- 3. Mix with you hands flour, Crisco vegetable oil, salt and water until it forms a ball.
- 4. Take rolling pin and roll ball into a thin square. Then take a pizza cutter and cut into small squares. Then put the small squares of dough onto the parchment paper.
- 5. Bake the dough squares in the preheated oven 8 to 10 minutes. (Watch carefully when you are baking because oven vary in time.)
- 6. After baking the breads, remove them immediately onto a cool plate.
UNLEAVENED BREAD FOR COMMUNION
This recipe has been used for years in our church for Communion bread. Easy to make and stores well in fridge. Watch carefully when baking, ovens vary in time needed.
Provided by LEAB77
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
- Bake in the preheated oven until bread is cooked, 8 to 10 minutes.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 15.9 g, Fat 12.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 49.3 mg, Sugar 0.1 g
UNLEAVENED BREAD
Make and share this Unleavened Bread recipe from Food.com.
Provided by Starblaze
Categories Breads
Time 30m
Yield 2 flatbreads
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Measure and mix flour and wheatgerm.
- Measure and add three liquids.
- Stir throughly till mixture comes away from sides of the bowl.
- Form into two balls. You can hold, refrigerate, or freeze the dough for later.
- Flatten balls on a cookie sheet or baking pan.
- Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
- Bake for 20 minutes.
- Let cool several minutes--bread will be very hot.
UNLEAVENED WHOLE WHEAT BREAD
This is a whole wheat communion bread recipe that our kids used to love out of the freezer in the summer.This is also authentic to the early centuries, if you use olive oil in place of the veggie oil and goats milk, as the staple bread of the times.
Provided by Chef Shadows
Categories Breads
Time 30m
Yield 3 flat loaves, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix honey and oil and warm slightly.
- Mix egg yolk in warm milk.
- Add honey and oil to flour and salt.
- Then add egg and milk mixture gradually to the flour mixture.
- Divide dough into three equal pieces.
- Working with one piece at a time, roll out very thin to dinner plate size.
- Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles).
- Then score twelve spokes out from the center circle.
- Bake on cookie sheet for 10 minutes at 350 degrees.
- Wrap while still warm. Store in refrigerator or freezer.
- Makes three flat loaves.
Nutrition Facts : Calories 162, Fat 7.2, SaturatedFat 1.2, Cholesterol 12.2, Sodium 16.2, Carbohydrate 22.7, Fiber 2.9, Sugar 5.2, Protein 3.7
UNLEAVENED BREAD (THE ORIGINAL LOAF)
Steps:
- Add all dry ingredients to a bowl and whisk to mix well.
- Add olive oil, and warm water.
- Make into a dough. If too wet add a bit of flour, and if to dry add a little more liquid.
- Divide into equal portions of dough, and form into balls.
- Roll out into ¼ inch flatbreads.
- Heat a cast iron pan over a medium to high heat.
- Cook each loaf for 4 to 5 minutes a side or until cooked.
Nutrition Facts : Calories 204 kcal, Carbohydrate 38 g, Protein 5 g, Fat 3 g, SaturatedFat 1 g, Sodium 468 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
UNLEAVENED COMMUNION BREAD
Make and share this Unleavened Communion Bread recipe from Food.com.
Provided by moose_kristi
Categories Breads
Time 20m
Yield 40 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Mix the flour and salt. Add the water to the oil without mixing. Add this to the dry mix and add in the honey. Mix with a fork. Flatten onto a cookie sheet lined with parchment paper. Score into bite-sized pieces, or use a bottle cap to make round wafers. Bake 10-15 minute.
Nutrition Facts : Calories 26.6, Fat 1.4, SaturatedFat 0.2, Sodium 14.7, Carbohydrate 3.2, Fiber 0.1, Sugar 0.9, Protein 0.3
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