Best Methodist Or Wesleyan Bread Recipes

UNLEAVENED BREAD FOR COMMUNION

Unleavened Bread for Communion image

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

Ingredients

1 cup all-purpose flour
⅓ cup vegetable oil
⅛ teaspoon salt
⅓ cup water

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

METHODIST OR WESLEYAN BREAD

Methodist or Wesleyan Bread image

This molasses-raisin bread is an old favorite from Newfoundland. If you do not care for caraway seed, you may substitute 1/4 teaspoon of ground nutmeg.

Provided by Gordon

Categories White Bread

Time 4h45m

Yield 32

Number Of Ingredients 11

Ingredients

2 teaspoons white sugar
1 cup lukewarm water
2 (.25 ounce) envelopes active dry yeast
¾ cup molasses
4 teaspoons salt
6 tablespoons white sugar
¼ cup shortening, melted
3 cups lukewarm water
2 cups raisins
12 cups sifted all-purpose flour
2 teaspoons caraway seed

Steps:

Dissolve 2 teaspoons of sugar in 1 cup of water. Sprinkle the yeast over the water and allow to soften for 5 to 10 minutes. Meanwhile, stir together the molasses, salt, 6 tablespoons of sugar, and shortening into the remaining 3 cups of water in a large bowl until dissolved. Add the raisins, flour, and caraway seed.
Mix together until a dough forms, then turn out onto a lightly floured work surface and knead until smooth and elastic, 10 to 15 minutes. Place into a well oiled bowl, and brush the top with a little melted shortening. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 1 hour.
Punch down, and allow to rise again until doubled in bulk, another hour.
Lightly grease two 9x5 inch loaf pans. Place the dough on a lightly floured work surface, punch down, then form into two loaves. Place loaves into the pans, cover with a cloth, and allow to rise again until doubled in size.
Preheat oven to 375 degrees F (190 degrees C).
Bake loaves in preheated oven for 1 hour until they are nicely browned and sound hollow when tapped on the bottom.

Nutrition Facts : Calories 246 calories, Carbohydrate 51.5 g, Fat 2.1 g, Fiber 1.7 g, Protein 5.3 g, SaturatedFat 0.5 g, Sodium 295.7 mg, Sugar 12.4 g