Best Communion Bread Recipes

UNLEAVENED BREAD FOR COMMUNION

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.

BREAD FOR COMMUNION - UNLEAVENED

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 COMMUNION BREAD

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).

SWEET COMMUNION BREAD

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Sift the flour and salt into a large mixing bowl. In a separate bowl, dissolve the honey in the water. Pour the honey mixture into the flour along with 1/4 cup of melted butter to form a sticky dough. The rest of the butter will be used for basting later. When the dough is too stiff to stir, turn it out onto a well floured surface, and knead for 8 to 10 minutes, until smooth.
• Divide the dough into four pieces, and form each one into a round. Place the loaves on the greased baking sheet. Brush with butter.
• Bake for 45 minutes in the preheated oven, basting the tops of the loaves with butter every 15 minutes. After the loaves have baked the full 45 minutes, brush the tops with beaten egg, and continue baking for another 15 minutes, until loaves are a rich golden brown. When ready to use, slice or break into small pieces for serving in a church communion.

COMMUNION BREAD

Steps:

• Mix together all the ingredients.
• Roll out into a ball.
• Make into 1/2" squares as thin as pie crust (I use a pizza cutter to cut the pieces).
• Prick with fork.
• Bake at 425 degrees in a preheated oven until crisp usually takes about 7-10 minutes.

UNLEAVENED CRUMBLE COMMUNION BREAD

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.

COMMUNION BREAD (UNLEAVENED) RECIPE - (3.5/5)

Steps:

• Preheat oven to 350°. Mix all ingredients together - IT WILL BE STICKY!! (REALLY spray down your hands/spatula with PAM.) If, however, it is TOO sticky, add very small amounts of flour (recommended amounts would be: 1 additional Tablespoon of whole wheat flour, then UP TO 2 additional Tablespoons of white flour) - please wait until you have thoroughly mixed all ingredients before adding more flour! **I have never had to add the extra flour.** Divide into three parts and pat down onto parchment paper, making three "circles" about 1/4-inch-high (no higher than 1/2-inch-high). All three circles should fit onto one baking sheet - you can have them really close together. You can start out with a spatula, but I always end up using my hands to spread them on the baking sheet. **If you are working alone, have a couple teaspoons of oil in a dish to reapply oil to your hands easily when needed! This part is not always easy - be prepared for the parchment paper to move quite a bit.** They usually take about 20 minutes in the oven, but just to be safe, start off with the timer set at 17 minutes. When they are slightly brown on the edges, they are done - DO NOT OVER-BAKE (or it's crunchy). It is hard to tell, since the bread is made with whole wheat flour, but you can also touch the center of the circles and see if it is done. **Mine usually take only the 17 minutes, but I spread mine pretty thin.** If you are using for communion, take a pizza cutter and cut into strips and then across to made bite-sized squares, leaving out any hard edges. One round, depending on the size/thickness, usually gets cut into about 120 good pieces. The bread only lasts a few days, but freezes beautifully!! It is also good to munch on!

COMMUNION BREAD

Steps:

• 1. Put all ingredients into mixing bowl and blend. Use the dough hook and knead for 8 minutes. Add flour as needed to make a stiff dough. Pat out into 2 discs, about 1/2 inch thick and prick with a fork.
• 2. Bake at 350 degrees F until light brown, about 35 or 40 minutes. Cool on a wire rack. This makes about 20 servings, according to the original recipe. However, at my chuch, we cut it into very small squares for communion, so it may serve a lot more people.

COMMUNION BREAD

Steps:

• To Make Bread: 6 cups of bread flour (does not have to be bread flour) (to make wheat bread use 3 cups whole wheat flour and 3 cups bread flour) 1 T salt 1/3 cup sugar 1/2 cup vegetable oil 1 1/2 cups warm water 1 cup starter To Make Bread: In a large bowl make a stiff batter of the flour, salt, sugar, oil, water and starter (I use my dough hook on my Kitchen Aid mixer). Grease a large bowl and put dough in bowl. Cover with greased plastic wrap and let stand in a warm location all day or night (12 hours). Do not refrigerate. After the dough has risen, punch the dough down and knead a little on a floured surface to get rid of air bubbles. Divide dough into three parts and knead each part 8-10 times on a floured surface. Put into three greased pans and brush with oil. Let rise all day or night, covered loosely. Let rise until pan is full (not over sides). Bake at 350 degrees for 30 minutes. Remove and brush with butter. Cool and wrap in foil. Refrigerate or freeze. For hot bread in morning: Feed starter at night and let sit all night. Make bread next morning and let sit all day. Knead and place in pans. Let sit all night. Bake in morning.