Communion Bread Recipe

Discussion in 'General Baptist Discussions' started by Deacon, Feb 11, 2006.

  1. Deacon

    Deacon
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    Tomorrow will be a bit slower in church.
    More than a foot of snow is predicted to fall during the night.
    We've been watching it snow lightly since about four PM.

    So...I thought I might do things differently.

    Does anyone have a recipe for communion bread?
    (I guess it's too late to stomp some grapes)

    Rob
     
  2. Dr. Bob

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    Many use pie crust rolled thin and baked. Poke holes with a fork so it cooks evenly and quickly. Dry, tasteless but no leaven.

    Why not just buy a few boxes of real Matzo and have them on hand for communion? We often take a whole matzoh and pass it with the wine and each person breaks off a piece to use.
     
  3. Deacon

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    That's the way we do it each time too.
    Lotsa lotsa matsa.

    Just looking for something different.

    I'm cooking up a trial loaf of one I found on the internet now.

    Basically home-made matsa.

    Rob
     
  4. LadyEagle

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    I've had communion at churches where they have used saltines. (Not Keebler)
     
  5. TaterTot

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    we were at a church where saltines were the norm. A deacon broke em up with his bare hands. The church didnt want to spend the $$ on the wafers.
     
  6. EdSutton

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    For all the above posts:

    [​IMG] [​IMG] [​IMG]

    What difference does it make?

    Well, as long as both deacons wash their hands well! [​IMG] [​IMG]

    :rolleyes: [​IMG] [​IMG]

    Ed
     
  7. arkie pastor

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    This is fine dr bob.....but believe that many a pie dough has salt added into it...and believe salt is a leaven.
     
  8. Helen

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    I was not aware salt would be considered a type of leaven. Here is the definition of leaven I found on the web:

    leav·en (lĕv'ən)
    n.
    An agent, such as yeast, that causes batter or dough to rise, especially by fermentation.
    An element, influence, or agent that works subtly to lighten, enliven, or modify a whole.

    from http://www.answers.com/topic/leaven
     
  9. arkie pastor

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    Helen I am no chemical expert but my dad who was a professional baker and others have told me that without the substance of salt in any type of bread will cause it not to rise properly.....they explained to me that salt is a type of activator in the dough.

    Just going on what I have been told......could be wrong.....and it sure isn't the first time. hee hee
     
  10. standingfirminChrist

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    leaven

    LEAVEN, n. lev'n. L. levo, Eng. to lift.

    1. A mass of sour dough, which, mixed with a larger quantity of dough or paste, produces fermentation in it and renders it light. During the seven days of the passover, no leaven was permitted to be in the houses of the Jews. Ex. 12.

    2. Any thing which makes a general change in the mass. It generally means something which corrupts or depraves that with which it is mixed.

    Beware of the leaven of the Pharisees and of the Sadducees.

    Matt. 16.

    LEAVEN, v.t. lev'n.

    1. To excite fermentation in; to raise and make light, as dough or paste.

    A little leaven leaveneth the whole lump. 1Cor. 5.

    2. to taint; to imbue.
     
  11. Deacon

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    Well I get a whole week to figure out an acceptable recipe.
    Church was cancelled after a foot and a half of snow fell last night. It's still falling lightly now.
    The township called a snow-emergency; emergency vehicles and snowplows were only allowed on the roads this morning.

    I made a batch last night:

    Mix
    2 cups brown flour
    1 cup white flour
    1/4 teaspoon salt (it's not leaven BTW)
    1 teaspoon olive oil
    1/2 teaspoon baking soda

    Mix
    3/4 cups of boiling water
    2 teaspoons honey
    2 teaspoons molasses

    Mix together, don't kneed.
    Separate into 4 balls, flatten and score them
    (My hand were clean).

    Bake at 375 for 10 minutes.
    Brush with oil.
    Bake for 5 minutes.

    Results: very tasty, not like the store bought Matsa.

    I'll have to roll the dough next time, it didn't cook throughly.

    Any other recipes?

    Rob

    [ February 12, 2006, 04:23 PM: Message edited by: Deacon ]
     
  12. arkie pastor

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    deacon........again you might be right about the salt.....but if you check it out baking soda is definetly clacified as a type of leaven.
     
  13. Helen

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    Arkie is right -- baking soda is something which helps baked good rise a bit. Not as active as yeast, but soda bread is good! Baking soda is also used in 'quick breads', like banana bread, pumpkin bread, etc.
     
  14. Deacon

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    Interesting thought!

    Leavening agents are substances used to leaven dough, be it natural (air or steam), chemical (baking powder or baking soda) or biological (yeast).
    Yeasts work through the process of fermentation.

    Technically, it is leavened products that are the result of fermentation that are forbidden on Passover.

    What's your recipe?

    Rob
     
  15. arkie pastor

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    a band mix......but just flour water and oil
     
  16. Bro. James Reed

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    flour and water
     

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