Food recipes
St. Gregory's Abby Altar Bread
St. Gregory's Abby Altar Bread Ingredients: water, bottled, generic honey oil, olive, salad or cooking salt, table wheat flour, white, all-purpose, unenriched leavening agents, yeast, baker's, active dry Directions: M...
St. Gregory's Abby Altar Bread
Ingredients:
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
Measure water into mixing bowl and add yeast, stirring until the yeast dissolves.
Sir in the honey, oil and salt.
Add flour a little at a time, unsifted.
If the flour does not completely dampen, add a tablespoon or more water.
Turn out onto a lightly floured board and knead thoroughly for 5 minutes.
The kneading is VERY important.
After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half.
It should double in bulk.
Preheat oven to 350F.
Turn the dough onto a lightly floured board and knead for a moment.
Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
Toato soup can (2.5 inches) produces a host for 25.
Tuna fish can (3.5 inches) a host for 50.
Press a line across the dough with the blade of a knife vertically and horizontally.
This makes a cross and divides the loaf into quarters.
Transfer to a very lightly oiled (or silpat covered) baking sheet.
Bake for 10-12 minutes.
The loaves may be sealed in plastic bags, after cooling, and frozen for future use.
Ingredients:
water, bottled, generic
honey
oil, olive, salad or cooking
salt, table
wheat flour, white, all-purpose, unenriched
leavening agents, yeast, baker's, active dry
Directions:
Measure water into mixing bowl and add yeast, stirring until the yeast dissolves.
Sir in the honey, oil and salt.
Add flour a little at a time, unsifted.
If the flour does not completely dampen, add a tablespoon or more water.
Turn out onto a lightly floured board and knead thoroughly for 5 minutes.
The kneading is VERY important.
After the kneading, when the dough is nice and elastic, replace the dough in th bowl and cover with a damp towel and let it rise for an hour and a half.
It should double in bulk.
Preheat oven to 350F.
Turn the dough onto a lightly floured board and knead for a moment.
Roll the dough to about a quarter inch thickness and cut into rounds with a biscuit cutter or tin can or appropriate size.
Toato soup can (2.5 inches) produces a host for 25.
Tuna fish can (3.5 inches) a host for 50.
Press a line across the dough with the blade of a knife vertically and horizontally.
This makes a cross and divides the loaf into quarters.
Transfer to a very lightly oiled (or silpat covered) baking sheet.
Bake for 10-12 minutes.
The loaves may be sealed in plastic bags, after cooling, and frozen for future use.