COMMUNION BREAD

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This recipe was used in the 1960's at Steffin Hill Church in Beaver Falls, PA.
When not used as blessed elements in communion it serves as a short bread for
other occasion. Very good with strawberries.
1/3 c. butter
3 tbsp. sugar
1 egg
3 c. flour
3 tsp. baking powder
1 tsp. salt
1 1/2 c. milk

Blend butter, sugar and egg. Alternately add 3 cups flour mixed with 3 teaspoons
baking powder and 1 teaspoon salt and 1 1/2 cups milk. Spread like a pizza dough
into lightly greased 12 x 18 inch pan. Bake 15 minutes at 350 degrees.

UNLEAVENED COMMUNION BREAD

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This recipe has been used many years and if made according to directions, will be
much better for the communion service than soda crackers. 1 tbsp. honey Butter
(the size of black walnut) Sweet milk
Work butter into flour and add honey and milk. Roll dough very, very THIN on
waxed paper. Place paper containing dough on cookie sheet. Mark with knife in
tiny squares. Paper will not burn when in oven nor bread brown as it is baked in
slow heat, about 200 degrees.

COMMUNION BREAD
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1
1
1
1
5

c. whole wheat flour

c. white flour
c. shortening
tsp. salt
tbsp. COLD water

Sift flour together with the salt. Cut in shortening. Sprinkle with water over flour
mixture--gently mix with fork.

Roll out like pie crust to fit 3 cookie sheet pans with sides; size 15 1/2 x 10 1/2
inch. Cut into small pieces. Bake at 400 degrees about 8 minutes. Watch after 5
minutes--should just brown lightly.

COMMUNION BREAD
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3
1
3
1
1

pt. flour
c. sugar
heaping tsp. baking powder
tsp. salt
c. butter, worked in

Sift sugar, flour, salt and baking powder. Soften dry ingredients and butter with enough
milk to make consistency of biscuits. Place on cookie sheets to 1/2-inch thickness. Cut in
squares before baking. Use a moderate oven.

UNLEAVENED BREAD FOR HOLY COMMUNION

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1 1/2 c. flour
1/2 c. whole wheat flour
3/4 tbsp. baking soda
3 tbsp. shortening
3 tbsp. honey
3/4 c. water

Mix dry ingredients. Cut in shortening. Add honey, then water. Mix by hand. Knead for a
bit. Divide and roll into 4 balls and flatten. Cut a shallow cross through the top. Bake for
10 minutes at 350 degrees on a cookie sheet.

COMMUNION BREAD
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3 tbsp. shortening
1 1/4 c. flour
Pinch of salt
4-6 tbsp. ice water

Cut shortening into flour and salt. Add the water (as little as possible). Mix, divide
and roll dough out on cookie sheet. Score with spatula in a checked pattern so
when baked, it will break into small pieces readily. Bake in 325 degree oven for
15-20 minutes or until a very light brown. Do not over bake.

Used at our church. Nettie Baker baked it for years. Beverly Sullins now bakes it.

UNLEAVENED COMMUNION BREAD

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1 c. flour
3 tbsp. sugar
1/3 tsp. salt
1/3 c. shortening
2 - 2 1/2 tbsp. milk

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
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10 c. flour
1 lb. butter
3-5 tbsp. sugar
1/2 pt. cream
1 pt. milk
1/2 tsp. salt

Mix dry ingredients thoroughly; add cream and milk to make a medium dough.
Divide into 3 or 4 parts and knead well. When dough is smooth and free from
bubbles, roll out with rolling pin onto metal baking sheets. Trim and mark with a
ruler, cut and stick with fork. Bake in slow oven (350-375 degrees) until well
done. Cut strips apart before removing from baking sheets.

COMMUNION BREAD
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4 c. sifted flour
1/4 c. white sugar
3/4 tsp. salt
10 tbsp. butter
8-10 tbsp. milk
1 egg, beaten

Mix dry ingredients. Beat egg, add butter and milk. Stir together in plastic bag.
Chill 1 hour. It is best to let stand in refrigerator overnight. Roll out dough
between wax paper. Place on back of cookie sheet; bake at 400 degrees for 8-10
minutes. Break off in pieces.

COMMUNION BREAD
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1/2 c. flour
2 tbsp. sugar
5 to 6 tbsp. butter
2 tbsp. milk

Spread thin on shallow greased pan. Bake in oven at 350 degrees. Watch closley until
light brown in color. Serves about 60 people.

COMMUNION BREAD
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4 c. whole wheat flour
2 c. white flour
1/2 c. brown sugar
1 1/2 tsp. salt
2 tsp. baking soda
2 tsp. baking powder

Mix the above ingredients.

Cut in:
1/2 c. butter

Add:
1/2 c. honey
2 c. water

Mix and then knead. May need more flour. Divide in halves. Roll out each half
1/2 inch thick. Bake 20 minutes at 350 degrees. Makes 2 loaves.

COMMUNION BREAD
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5 c. flour
1/2 lb. butter
5 tbsp. sugar
1 c. milk
1/2 c. cream

Work well first 4 ingredients, then add last 2 and work well. Divide into 3 parts
and work all air bubbles out. Roll very thin. Bake on back of cookie sheet.
Measure with ruler and prick with fork. Bake until light brown at 350 degrees.
Turn out on cloth, trim edges and cut in strips.

COMMUNION BREAD (UNLEAVENED)

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1 c. flour
3 tbsp. sugar
Dash of salt
1/2 stick butter

Blend ingredients together like pie crust. Stir in 6 tablespoons milk or as much as
is needed. Bake at 350 degrees for 45 minutes.

COMMUNION BREAD
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1/2 c. sugar
1/4 c. milk
1 egg, slightly beaten
Speck of salt
1/2 tbsp. butter
1 tsp. baking powder
1 1/2 c. flour

Grease 13"x9" pan. Mix ingredients. Pat dough down very thinly in pan, about
1/4" thick. Cover with waxed paper and bake at 325 degrees for 30 minutes. Cut
when cool. 21"x14" rows will give you 294 pieces.

COMMUNION BREAD
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6 c. flour
1 tsp. sugar
1/2 lb. butter
1 pt. milk

Mix flour and sugar. Work in butter as for pastry. Add milk. Roll out in sheets. Cut
in strips 1 inch wide. Prick with a fork. Place on baking sheet 1 inch apart. Bake
at 350 degrees until done.

UNLEAVEN COMMUNION BREAD

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1 sm. cream cheese (3 oz.)
7 tbsp. butter
2 c. + 2 tbsp. flour
1/2 c. milk (+ or - as needed)
1/4 tsp. salt

Allow cream cheese and butter to soften to room temperature. Blend together with
mixer. Mix in 1/2 flour and all of salt. Then blend remaining flour alternating with
milk. Dough should be stiff. Chill 1/2 hour or refrigerate overnight.
With floured hands, pinch off dough to make roll (thumb-sized and 4 inches
long). On ungreased baking sheet, pat roll flat to make loaf shape, 2 1/2 x 5
inches, a little thicker than a cracker. Take fork and pierce top like saltine. Should
make 9 flat loaves. Bake at 400 degrees for 15 minutes or until light brown color.
When cool, store covered.
Do not overbake - use as small amount extra flour as possible. Make 24 hours or
less before use.

COMMUNION BREAD ALSO SHORTBREAD

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1 c. butter or good butter
3/4 c. confectioners' sugar
2 c. sifted all-purpose flour

Cream butter. Add sugar and beat until fluffy. Add flour and mix to soft dough. Roll out
on lightly floured board 1/4 inch thickness or thickness desired. After rolling, slide onto
baking parchment covered cookie sheet. Score into communion serving pieces. Bake in
325 degree oven for 15-20 minutes. Should not be browned. (This is enough to serve
150-200 degrees.)

NO YEAST COMMUNION BREAD

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5 c. whole wheat flour
2 tsp. salt
2 tsp. baking powder
2 tbsp. oil
1 3/4 c. water, approximately
1/2 c. honey, approximately

Sift dry ingredients. Cut in oil. Stir honey into water then add to flour mixture.
Dough will be sticky. Divide dough into four equal parts. Sprinkle lightly with
flour to make handling dough easier. Roll or shape each loaf to approximately 1/4
inch thickness (you can use an 8 inch round cake pan as a guide). Don't over work
dough, it'll get tough. Use a butter knife to make "break lines" or decorative
symbols on loaves.
Bake at 350 degrees for approximately 12-15 minutes on a greased and floured
cookie sheet. Half way through baking time remove and lightly dab surface with
oil. DON'T OVER BAKE or bread will get hard and crumbly. (It's better to under
bake.) Watch for burning of bottom edges. You may LIGHTLY dab again with oil
during cooling on wire cake rack. When cool, wrap tightly in plastic. Can be
frozen, thaw at room temperature (300 communicants)