Communion Bread

Bread for On-Line Communion

Recipes and Ritual

By Rev. Kevin R. Boyd

As we all seek to cope with this unprecedented situation caused by the Coronavirus, we are finding new ways to stay in touch with our religious communities. We are also finding ways to celebrate the sacrament of communion while we are gathered with one another in virtual space even though we cannot be present in the physical space. 

The ritual and recipes below are something we can do to actively prepare for our communion celebration. The ritual, adapted from Jewish traditions for making Challah for the Sabbath, is to make the preparation time holy and the bread a special bread prepared for the sacramental celebration.

The Ritual

As you prepare the recipe, incorporate into your preparation the following prayers.

Thank you, God, for all the blessings you have given. Thank you for your protection and for always doing what is best for us. Please, God, help us in our time of need.

As You Begin:  
As You Measure the Flour:

Please God, help me to focus on what is good and nourishing in life. Incorporate into my living practices of gratitude and thanksgiving. (Here mention some specific things for which you are thankful this day.)

As You Add the Yeast or Baking Soda or Baking Powder:

Help me, Loving God, to have joy and love in my life. As you have been my protection in the past, so help me to rely on your presence and strength in this day. Bless all humankind with tranquility and peace so that your love may grow and your peace encompass all the earth.

As You Add Salt:

Please. God, help me to now the limits of my power. There is so much going on that it becomes overwhelming, especially when I think dealing with it is all up to me. In my work, my family life, and my social life give me the grace to know we are all in Your loving hands and we are all quite safe. Teach me the ways of balance and enough. Just as salt brings flavor, but too much salt is detrimental, so allow me to know when my energy is sufficient and when it is time to let go and rest in You.

As you Add the Liquid or Yogurt:

As the liquid binds the ingredients as one, bind me as one with you and with all the rest of humanity. In your love we are not separated by any of the false walls we build to divide, but we are all one in Christ Jesus our Lord. Give me a vision of this truth and may my prayers be answered not only for myself and my family, but for the entire human family that shares Your wonderful creation, O God.

As you knead and shape the dough:

May it be Your will, Creator of the universe, to show compassion on every man or woman, small or large, individual or group who is presently in pain and filled with anxiety. Please, God, save them from their suffering, bless them with Your blessings, return them to the fullness of the life abundant which You have promised, for the sake of Your Holy Name. Especially this day I lift up to you (Here pray for people and situations and persons who are particularly on your mind and in your heart.)

As the dough bakes:

Consecrate this loaf, O God, that it may be an offering pleasing to you and nourishing to all who partake. Remind me through this special loaf of the special gift of your Son Jesus, who came to save us all. Hear my prayer, O Lord.

Allow the loaf to cool until time to join with your community in the celebration of the sacrament.

Recipe #1 for those who have yeast at home: 

This is a basic no knead white bread

Ingredients:

2 cups flour (All Purpose or Bread flour)

1/4 tsp dry yeast

1 cup room temperature water

1 tsp salt

Directions:
  1. Mix together flour, yeast and salt in mixing bowl.
  2. Add water and stir just until all the flour is wet and a shaggy dough forms.
  3. Cover with plastic wrap and set bowl on countertop at room temperature (approx. 72F) for 8-10 hours.
  4. Stretch and fold with damp hands. (Wet hand and take one side of dough stretch it up and fold it toward the middle.  Rotate bowl 1/4 turn and repeat until you have done four times.)
  5. Remove dough from bowl onto a lightly floured surface.
  6. Shape into a tight, round loaf and place on a baking tray (lightly oiled or on parchment)
  7. Cover and allow to rest 45 minutes while oven is pre-heating to 475F.
  8. On bottom rack of oven preheat a loaf pan or other rimmed pan.
  9. After 45 minutes, slash a cross in the top of the loaf with a lame or sharp knife.
  10. Place loaf if oven on middle rack and add water to hot loaf pan to create steam.
  11. Bake for 20 minutes in steam. Carefully remove water pan.
  12. Bake an addition 10-15 minutes or until golden brown and internal temperature is 205F.

Recipe #2 for those who do to have yeast at home:

This is like an Irish soda bread 

Ingredients:

1 3/4 cup all purpose flour

1/2 tsp baking soda

1 tsp salt

1 1/2 tsp white vinegar

3/4 cup milk

Directions:
  1. Preheat oven to 425F
  2. Add vinegar to milk, stir and set aside for 5 minutes (You may substitute 3/4 cup buttermilk for milk and vinegar.)
  3. Mix dry ingredients in bowl.
  4. After 5 minute rest, stir in milk and mix until dough forms.
  5. Turn dough onto lightly floured surface and knead until dough can form a tight ball.
  6. Place ball one uncreased baking sheet. Dust with a small amount of flour and cut a cross in the top of the loaf using a lame or sharp knife.
  7. Bake 30-35 minutes until golden brown.

Recipe #3 for those who need to be gluten free 

This is a gluten free flat bread

Ingredients

1/4 cup whole milk Greek yogurt

1/2 cup gluten free four mix

1/2 tsp baking powder

1/8 tsp salt

1 or 2 tsp water (if needed)

Directions:
  1. In a small mixing bowl combine yogurt, flour mix, baking powder and salt.
  2. Mix until all flour is incorporated and dough is formed (at this point you may need to sprinkle 1 or 2 teaspoons of water over the mixture if dough is too dry. Use 1 tsp at a time and mix.  Do no over hydrate.)
  3. Preheat a non-stick pan on medium low heat.
  4. Put a little flour mix on a countertop and flatten dough into thin disk. (this can be done with hands or gently with a rolling pin)
  5. Using a wide spatula, transfer dough disk to heated pan.
  6. Allow disk to brown (3-5 minutes). Flip and brown other side.
  7. Remove from pan to cooling rack.