Communion bread

A friend passed on the Wartburg Seminary communion bread recipe to me. I'm going to post it for everybody and that way I can find it when I lose the email later in my inbox.

For all of you out there who are looking for a good Communion bread recipe.... here you go!! I've made this bread several times, and it has gone over very well with our congregation. It was also used often at Wartburg Seminary. It's a nice "special touch" for communion.

2 1/2 cups very warm water (although too hot will kill the yeast) (For best results you will probably want to have a thermometer and a specific temperature to shoot for.  That information can usually be found on the yeast package or the website www.breadworld.com)
1 Tbsp dry yeast (not rapid rise)
1/4 cup soft shortening
1 1/3 Tbsp salt
1/2 cup honey, brown sugar or light molasses (I've always used honey)
6 cups whole wheat flour (or 2 cups whole wheat flour & 4 cups white flour)

In mixing bowl, proof yeast in water with a pinch of sugar. When ready (should look foamy... takes about 10-15 min.), add the shortening, salt, honey and 3 cups flour. Beat 2 min. at medium speed using dough hook (or 300 vigorous strokes by hand). Scrape bowl frequently. Add remaining 3 cups flour and blend on low speed. Scrape batter from sides of bowl. Cover bowl with a dish towel or cloth, and let rise in a warm place until double- about 1 hour.

Stir down batter by beating about 25 strokes- or punch down by hand. Batter will be sticky. Turn out onto a floured surface and knead for 2-3 minutes or until the dough is smooth. Can add a little flour while kneading, if desired. Split dough into 4 parts (for about 100 people/loaf) or up to 6 parts for smaller loaves. Let rise a second time in a warm place for about 10 min. Roll out each loaf with a rolling pin into a 4" round shape. Mark each loaf with a deep cross (+) in the center. Place loaves on flat cookie sheet, lightly greased. Let rise again in a warm place for about 40 minutes.

Bake in preheated oven at 375 degrees for 15-20 minutes. Cool slowly, away from a draft.

Use within a day- or freeze immediately, wrapped tightly in plastic wrap. **I have had great success freezing this bread when it is partially cooled, then removing from the freezer a day in advance (i.e. Sat. morning for Sun. service).

Blessings in your baking!!

Thanks to Julie for finding the recipe and passing it on.