NOTES FOR COMMUNION BREAD PROVIDERS
Thank you for volunteering to provide bread for Holy Communion. You have at least two options. (1) Purchase a loaf of bread, prepare it, and bring it to church. (2) Bake the bread using your own recipe or the one shared by Rev. Elyn MacInnis (see below).
(1) Purchase bread and prepare it.
Buy a loaf of bread (preferably whole wheat) and then, using a bread knife. slice and dice into pieces that are roughly 2 x 2 x 1.5cm in size. Think of the end of your thumb. About that size. It needs to be big enough to dip into wine or juice, but not too big either. Prepare 130-150 pieces which should be more than enough for our congregation. Bring the prepared bread to the church no later than 10:30 a.m. on the Sunday for which you are responsible.
(2) Bread recipe from Pastor Elyn MacInnis
Pastor Elyn got this recipe from a Jesuit professor of Old Testament, who made this bread daily for the noon mass at Weston Theological Seminary in Cambridge, Massachusetts.
Preheat your oven to 350 F or 180 C
MIX together in a bowl:
3 c. flour (half whole wheat and half white is best)
¼ c. brown sugar, packed
1 tsp. salt
1 tsp. baking soda (break apart any lumps, they don’t dissolve)
2 tsp. baking powder (break apart any lumps, they don’t dissolve)
¼ c. canola/vegetable oil (please do not use peanut oil – some people have allergies)
2-3 TB honey
1 c. + cold water (add a little more if the dough seems dry)
Mix until just combined. Be careful not to over-mix.
Shape into 2 free form loaves on baking sheet. Each loaf should be very flat, ½” or less thick, in an oval shape. The loaves do rise, so please don’t worry about them being too thin. If they are too thick, the pastors have a hard time breaking the loaf.
Bake at 350 degrees for 15-20 minutes.
- If made too thick, it’s difficult for pastors to break apart and it may be doughy in the middle.
- If made to thin, it can be too dry and crumbly and the bread falls apart when dipped in the cup.
- If made with peanut oil, we may have a terrible allergic reaction by a member.
- Best served when prepared the same day.
- If you do freeze the bread in advance, be sure that it’s cold when placed in the freezer. Otherwise ice may form on the bottom, which will make it soggy when thawed.