Unleavened Crumble Communion Bread Recipes

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.

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.

UNLEAVENED COMMUNION BREAD

Steps:

• Preheat oven to 350°F Mix the flour and salt. Add the water to the oil without mixing. Add this to the dry mix and add in the honey. Mix with a fork. Flatten onto a cookie sheet lined with parchment paper. Score into bite-sized pieces, or use a bottle cap to make round wafers. Bake 10-15 minute.

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).

UNLEAVENED BREAD

Steps:

• Preheat oven to 375 degrees.
• Measure and mix flour and wheatgerm.
• Measure and add three liquids.
• Stir throughly till mixture comes away from sides of the bowl.
• Form into two balls. You can hold, refrigerate, or freeze the dough for later.
• Flatten balls on a cookie sheet or baking pan.
• Stone or non-stick surfaces work well. If not "unstick"--sprinkle the baking surface with cornmeal or line it with aluminum foil.
• Bake for 20 minutes.
• Let cool several minutes--bread will be very hot.