Lord's Supper/ Communion Bread

Hey, y'all! I *KNOW* this has been posted before, but I can't find it for the life of me!

I'm looking for a new communion bread recipe. I have one, but it makes a fairly soft bread, which I realized last night (while sitting at the back and watching people take communion) is very difficult to break one-handed.

So, does anyone have a communion bread recipe that turns out fairly crispy? Don't want to break the trays or anything, but something you don't have to hold down with one hand and break with the other.

Thanks!
  • textilet
    Let me go on record that I'm not arguing for drinking alcohol, I should have said upfront!

    If Passover was in the spring of the year, how would they have preserved the grape juice from the previous fall? Wouldn't plain grape juice have turned to vinegar by then? Could they even filter out enough of the skins to keep the fermentation process from happening? I don't think they had canning facilities to vacuum seal grape juice to preserve it without fermenting. Since it would have been already fermented, they didn't have to wait on it like they would have the bread to rise.

    This is an interesting topic and I'd never thought of the wine not being the naturally made wine of the day.

    I have a few Jewish friends that give their house a VERY THOROUGH spring cleaning to remove all leaven from the entire house - no 1/2 eaten cookie under the kid's bed, even, so that they will be "kosher for passover." I know that modern Jewish tradition isn't necessarily scripturally accurate, but it would be interesting to know their thoughts on that. I don't mean a casual Jew, but one who actually tries to practice the "law" sans any animal sacrifices, of course!
    by textilet at 06/06/07 7:44AM
  • ootda
    Recipe: Heaping 1/2 c. flour pinch salt Cut in 2T. Crisco Add 2T ice water, a few drops at a time Mix quickly. Roll dough out thin, cut in circles, bake 325 for 20 min. Handle dough as little as possible as it becomes tougher the more it is handled. This makes 3 cakes. This is an old, old recipe, but has never let me down!
    by ootda at 06/06/07 10:28AM
  • butterfly
    you might be interested in Bible Wines by William Patton. A friend/preacher gave it to me once. If I remember correctly it goes through and describes methods of ancient times, defines the original words, and gives and explains different verses in the Bible.
    by butterfly at 06/06/07 9:36PM
  • deputyheadmistress
    I know this is an older thread, but I just wanted to share something we do- we make our communion bread with freshly ground whole wheat flour because that's usually teh only flour we have. Not trying to be authentic, it's just that I don't buy white flour. And this does make the bread hard to break sometimes- little old ladies really struggle. I suspect in the first century they just picked it up and broke it two handed instead of this genteel wafer on a platter, break off a mouse sized nibble with the thumb and finger only of one hand only. But anyway- I just started scoring the wafers before baking. WE take a knife or a pastry cutter and do not cut all the way through, just score a grid of lines through it so people can break it off more easily. Works for us.
    by deputyheadmistress at 06/24/07 1:14PM
  • deputyheadmistress
    Oh, and as for the gentiles not having unleavened bread- that's just a strange claim to make. While pocket breads (pita) made today has leavening in it, I think there is a version that is just a flat platter for meats. Flatbreads, tortilla type wraps- every culture I know that makes any kind of bread has had a version of unleavened bread for cooks in a hurry.
    by deputyheadmistress at 06/24/07 1:19PM
  • sirtarin
    Here is a sermon outline on wine in the New Testament.
    by sirtarin at 10/16/07 12:27AM
  • sirtarin
    And here is a recipe for unleavened bread that is flaky and easiler breakable.
    Unleavened Bread
    1/2 cup plain flour
    3 tablespoons butter
    2 tablespoons milk or water

    Cut butter into flour. Add liquid until dough sticks together (about 2 tablespoons). Roll dough out in pan-very thin. Prick dough. Cut into circles with cookie cutter. Bake for 20-30 minutes at 250 degrees.
    by sirtarin at 10/16/07 12:31AM
  • tommyswife
    I have been very interested to read all comments posted here. The making or not making of communion bread seems to be an emotionally charged subject. It usually is sentimental in nature and many like to follow what the congregation did while they were growing up or what their moms or grandmothers did. I have just one thing to throw out. I feel that the spirit that we take the communion in is of such importance and we must remember not to eat or drink damnation to ourselves. I was the unfortunate receiver of dirty, undercooked unleavened bread one time. It totally threw off my focus and concentration on the Lord and ended up repulsing me. For that reason, I always buy the Matzo crackers. They are always crispy and never undercooked and they never have cat hair in them! I would never bind on anyone that they have to buy the bread. In whatever you do never be a source of stumbling for your brothers or sisters. It is ironic that the person who made the trouble bread offered me their recipe when they saw me put the Matzos out one time. I politely and lovingly refused. :)
    by tommyswife at 10/16/07 8:42AM
  • aslan419
    Very interesting convo. Thank you for sharing recipes everyone. tommyswife's comment above made me snicker though. I'm not sure what I would do if I saw that the unleavened bread was in that condition and then the recipe was offered to me! Hahahaha :)
    by aslan419 at 10/17/07 11:35AM
  • heatheronthehill
    bump
    by heatheronthehill at 09/01/08 3:04PM
  • heatheronthehill
    Here's the recipe I've been using for communion bread. This will make
    about 6 crispy, cracker-like rounds. Feel free to double or triple
    the recipe if you need bigger batches.

    1/2 c. white flour (I've used whole wheat in a pinch and it works just fine)
    2 tbs. warm water
    2 tbs. extra virgin olive oil

    Preheat your oven to 450*. Put all of the ingredients in a bowl
    together (cereal bowl size works fine). Mix lightly with a fork and
    then form into a ball with your hands. The ball will feel a bit oily,
    but this is o.k. Lightly flour a clean work surface, pinch off a ball
    of dough and roll it out with a floured juice glass into a round. I
    use a 3 3/4" round cookie cutter and cut it into a nice, thin circle
    shape. Transfer to a baking sheet. I've always used a baking sheet
    with a silpat, so if you don't have one, you may want to use parchment
    paper if you have problems with sticking. Repeat the rolling out
    process until you've used up all of the dough. Once all of the rounds
    are on the cookie sheet, prick all over with a fork. I've also heard
    of using a clean hair comb to prick the holes. Stick the bread in the
    oven for about 10 minutes, but watch it carefully. Depending upon the
    thickeness of the rounds they may be done in as little as 7 minutes or
    take as long as 14. Some of them may get done at different times, so
    just take them out as they are done and transfer to a cooling rack.
    You will know a round is done because it will be lightly browned on
    the top. When the breads are cool, you can wrap them individually in
    plastic wrap, put them in a tupperware-like container and put them in
    the freezer to be used as you need them.
    by heatheronthehill at 09/01/08 3:06PM
  • little_momma
    ^I don't know if that is the exact recipe or not, but there is a lady at church that makes it with olive oil and it turns out REALLY well. Our preacher likes it so much that he had the recipe printed in the church bulletin. :)
    by little_momma at 09/01/08 8:43PM
  • sirtorin
     One thing that I found rather interesting in this lesson was the ways that they did preserve unfermented grape juice in Biblical times.
    • They could boil it down to a syrup, even down to 1/3 of it's original volume, making too high of a sugar content for spoiling.
    • They could also filter the gluten out of the juice to keep it from fermenting.
    • And they could refrigerate it over the winter or in a pond (which causes the gluten to settle to the bottom, leaving the juice free to be taken from the top). They could put it in caves with oil on top to seal it from the air as well. (This is near the end of the sermon outline if you want to find it faster.)
     Also, another point that was made is that people actually thought the best "wine" was the fresh juice.
    by sirtorin at 07/04/09 12:13AM
  • sirtorin
    Not quite fitting with the unleavened bread recipes, but since this was brought up (several comments back now), I thought I'd share it. =)
    by sirtorin at 07/04/09 12:15AM
  • rainout
    i think i'll make this for my Bible class tonite..we're talking about the Lord's supper. it sounds really easy.
    by rainout at 01/20/10 2:57PM
  • heatheronthehill
    bump - my recipe/technique is listed just a couple of comments above
    by heatheronthehill at 04/05/10 10:05AM
  • dawnmk23
    bump
    by dawnmk23 at 11/07/11 6:21PM
  • dawnmk23
    bump
    by dawnmk23 at 04/09/12 4:26PM
  • dawnmk23
    .
    by dawnmk23 at 08/03/12 6:02PM
  • wise
    Someone stated that they used a knife or pastry wheel to score the bread before baking. To score the bread before baking, I use a tracing wheel, found in sewing stores. My mom uses a brand new small comb she has run through the dishwasher.
    by wise at 08/26/12 1:21AM