Communion Bread(For The Lord'S Supper)
A simple, unleavened communion bread with a delicate texture, perfect for religious observances. Light, crisp, and easy to prepare, suitable for sharing in spiritual gatherings.
Ingredients
Instructions
- Stir the ingredients into a dough ball and knead well.
- Roll the dough very thin on a floured surface.
- Bake ungreased for approximately 20 minutes at 275°F (135°C).
- Adjust baking time as needed to prevent over-baking and brittleness.
Tips & Substitutions
For a softer texture, consider adding a pinch of salt or replacing some plain flour with whole wheat flour. If you want to enhance the flavor, incorporate a teaspoon of herbs or spices like garlic powder. Kneading well is crucial for elasticity, and rolling the dough thin will ensure it bakes evenly. Keep an eye on the baking time to avoid brittleness, adjusting as necessary.
Serving Suggestions
Serve the communion bread warm during the Lord's Supper, pairing it with grape juice for a traditional touch. It can also complement a light salad or be enjoyed with a spread, such as a light cream cheese or hummus. For a unique twist, consider pairing it with Candy Walnuts Or Pecans for a delightful contrast.
Storage & Reheating
Store any leftover communion bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, consider freezing the bread in a resealable bag. To reheat, simply place it in a low oven for a few minutes or microwave briefly to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Communion Bread(For The Lord'S Supper) contains roughly 232 calories, with 3g protein, 27g carbohydrates, and 12g fat. It is a good source of iron (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour. However, the texture may be denser. If using whole wheat, consider adding a bit more liquid to achieve the desired dough consistency.
What if I don't have milk? Can I use a substitute?
Absolutely! If you don't have milk, you can use water or a non-dairy milk alternative like almond or soy milk. This will still yield a good dough, though the flavor may vary slightly.
How do I know when the bread is done baking?
The bread should be lightly golden and firm to the touch when done. If it feels too soft or doughy, it likely needs a few more minutes in the oven. Keep an eye on it to avoid over-baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).