Food recipes
Unleavened Communion Bread
Unleavened Communion Bread Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched salt, table sugars, granulated butter, without salt milk, fluid, 1% fat, without added vi...
Unleavened Communion Bread
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
salt, table
sugars, granulated
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
Directions:
Sift dry ingredients into a bowl.
Cut in butter with a pastry blender or 2 knives.
Add enough milk to pull dough together.
Turn dough onto very lightly floured surface and kneed gently for 5 minutes or so.
Weigh dough, and divide into three portions.
Use 3 small pieces of parchment paper, drawing circles (5 1/2", using a small lid) in pencil, and placing the penciled side down so that the pencil marks do not show on the finished breads.
Place each portion onto the parchment paper.
Flatten and shape each loaf into size wanted, (using the markings as a guide) and score.
(I flatten to about 1/4" and score with biscuit cutter, pizza wheel, and a fork).
The photos show how I score the loaves.
I score them so there will be 40 pieces per loaf.
Bake at 400 to 15-20 minutes until slightly brown at the edges.
(I place the parchment and bread on a pizza stone to bake and bake them one at a time since my stone only accommodates one).