This is Joelene Young's recipe for Communion Bread that we use every Easter season. It's easy to make and pretty yummy!
Prep time: 1.5 hours
Cook time: 20 minutes
Ingredients
1 1/4 c warm water
3 T honey
2 pkgs active dry yeast (2 T)
1 1/2 T butter, softened
1 1/2 T dry milk
1 t salt
1 1/2 c whole wheat flour
1 1/2 c white flour (just use 1 c for mixing into the dough)
Directions:
In a large mixing bowl, mix water, honey, and yeast. Let yeast proof for 5-10 minutes. Add butter, dry milk and salt.
Mix whole wheat flour with 1 cup of white flour; add flour to wet ingredients to form a soft dough.
Knead adding remaining white flour as needed.
Knead 7-10 minutes, until dough springs back when pressed.
Place in a lightly greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 350 degrees.
Punch down the dough and roll out to about 1/4" thickness.
Cut into 3" to 4" rounds, place on greased baking sheets, and score a cross on the tops of the loaves with the back of a butter knife.
Let rise 15-20 minutes, then bake for 10-12 minutes until lightly browned. Don't overbake.
Cool on racks and place in zip-loc bags.
Prep time: 1.5 hours
Cook time: 20 minutes
Ingredients
1 1/4 c warm water
3 T honey
2 pkgs active dry yeast (2 T)
1 1/2 T butter, softened
1 1/2 T dry milk
1 t salt
1 1/2 c whole wheat flour
1 1/2 c white flour (just use 1 c for mixing into the dough)
Directions:
In a large mixing bowl, mix water, honey, and yeast. Let yeast proof for 5-10 minutes. Add butter, dry milk and salt.
Mix whole wheat flour with 1 cup of white flour; add flour to wet ingredients to form a soft dough.
Knead adding remaining white flour as needed.
Knead 7-10 minutes, until dough springs back when pressed.
Place in a lightly greased bowl, cover and let rise in a warm place until doubled in size (about 1 hour).
Preheat oven to 350 degrees.
Punch down the dough and roll out to about 1/4" thickness.
Cut into 3" to 4" rounds, place on greased baking sheets, and score a cross on the tops of the loaves with the back of a butter knife.
Let rise 15-20 minutes, then bake for 10-12 minutes until lightly browned. Don't overbake.
Cool on racks and place in zip-loc bags.
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