Bread Recipe

We've fewer people baking our bread these days and with communion every Sunday, we very much need more volunteers. Perhaps a suggested recipe might help.

We don't have a prescribed recipe and there is certainly much to be said for variety. Our only requirements are that the bread be of appropriate size to feed the congregation and fit on the paten (plate), that it be easy to break off portions for distribution, and while taste is not a primary consideration, we're glad to have it taste good (though sweet breads and others that would call attention to themselves would be distracting and inappropriate for the sacrement).

Communion Bread (two recipes)

1 packet rapid-rise yeast
2 1/4 cups flour
1/4 cup dry skim milk

1 1/3 tbsp. sugar
1/2 tsp. salt
1 tbsp. margarine (melted)
3/4 cup hot water
1 well-beaten egg white (medium)

1/4 cup flour (reserve)

1 packet rapid-rise yeast
2 1/2 cups flour
1/4 cup dry skim milk

3 tbsp. sugar
1/4 tsp. salt
3 tbsp. margarine (melted)
5/8 cup hot water
1 well-beaten whole egg (medium)

1/8 cup flour (reserve

In a large bowl, combine top list of dry ingredients. Stir thoroughly.

In a small bowl, place melted margarine. Combine sugar, egg and salt. Ad hot water and mix vigorously.

Pour contents of small bowl into large bowl and mix. Add reserve flour until dough is sufficiently dry to permit kneading. Knead for 5 to 10 minutes, using reserve flour to reduce stickiness.

Flatten dough by hand, fold into an envelope (or roll up, or whatever...) and place in bread loaf pan. Arch cloth cover over bread pan and place in a warm oven for 50 minutes.

Preheat oven, then bake at 325 to 350 degrees for 22 minutes. Bread will be a light brown color when done.

Cool for 30 minutes, then place in plastic bag.