Unleavened Bread For Communion
Unleavened bread for communion offers a simple, sweet treat with a delicate vanilla flavor, perfect for religious gatherings or special occasions requiring a tender, crisp bread.
Ingredients
Instructions
- Cream together sugar and shortening until smooth.
- Add eggs and flour alternately, mixing well after each addition.
- Stir in salt and vanilla extract.
- If the mixture is too thick to spread, mix in a small amount of milk until workable.
- Spread the dough into a greased cookie sheet.
- Perforate the dough into squares and put a fork hole in the center of each square.
- Bake at 375°F (190°C) until the bread is firm and lightly golden, about 10 minutes.
- Keep an eye on the baking process to prevent overbaking.
Tips & Substitutions
For a slightly richer flavor, consider replacing some of the shortening with unsalted butter. If the dough is too dry, adding a tablespoon of water can help achieve the right consistency. Ensure your egg whites are at room temperature for better volume. Mixing in a pinch of herbs can give an interesting twist to the flavor.
Serving Suggestions
Serve the unleavened bread warm during communion or as a simple accompaniment to soups or stews. It pairs beautifully with Bread Pudding With Apples for dessert. For a snack, consider spreading a thin layer of butter or your favorite jam on top.
Storage & Reheating
Once the bread has cooled completely, store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the squares in a single layer, then transfer to a freezer bag, where they can last for up to a month. Reheat in a toaster oven or microwave until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Unleavened Bread For Communion contains roughly 449 calories, with 4g protein, 7g carbohydrates, and 40g fat.
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 cake flour?
While you can substitute whole wheat flour, the texture will be denser and the flavor more robust. For a lighter result, consider using a mix of cake flour and whole wheat flour. Adjusting the liquid slightly may also be necessary to compensate for the flour's absorbency.
What can I do if the bread turns out too dry?
If your bread comes out dry, it might have been overbaked or the dough was not moist enough. To remedy this, serve it with a dip or spread, or warm it slightly in a covered dish with a drop of water to soften it before serving.
Is it possible to make this recipe gluten-free?
Yes, you can make a gluten-free version by using a gluten-free cake flour blend. Ensure that all other ingredients are also gluten-free, and consider adding a bit more liquid if the dough appears too crumbly, as gluten-free flours can behave differently.
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).