Bread Bakers
The bread baking team provides the homemade host for the three eucharist services held each Sunday. The fresh bread is delivered either to the rectory on Saturday evening or to the sacristy early on Sunday morning. Each team member bakes approximately every six to eight weeks. To join this team, contact Arabella Pope.
Recipe for Communion Bread
1 env plus 1 T yeast
1 tsp sugar
1 cup warm water
8 cups bread flour
1/4 c sugar
2 tsp salt
1/4 cup vegetable oil
2 eggs + 1 egg yolk
more warm water
Stir first three ingredients to dissolve yeast and set aside until a good head of froth has formed.
Mix the dry ingredients thoroughly, then stir in the oil, eggs and the yeast mixture. Continue gradually adding warm water and mixing until the dough is wet and sticky. It is better to have the dough too wet than too dry at this point. The flour will gradually absorb water, and you can add more flour. It is difficult to add water later if the dough is too dry.
As soon as you can make the dough into a single lump, take it out of the bowl and start to knead it on a floured surface. Knead for at least ten minutes, sprinkling in a little more flour if the stickiness does not disappear. The dough should finally feel very soft and workable, but not sticky at all.
Put the dough back in the bowl, cover it with a damp cloth or plastic wrap and leave it in a warm place to rise until it has doubled in size (approximately 1-3 hours). Punch it down and knead for a few more moments.
Divide the dough into three pieces, one small and two medium. Pat each one into a round shape, place on a lightly greased baking sheet and allow it to rise again in a warm place. When it has risen, bake in a 350 degree oven until cooked (approximately a half an hour or more). If it sounds hollow when you knock on the botton, it’s done!
