Needed: Communion Bread Bakers

More volunteers are needed to bake the bread that is used for Communion at Saint Peter's Church.  It's not a big time commitment - once a month or so is all that is required, and the whole experience from start to finish is about an hour.

If you would like to contribute to our worship in this way, practice making the recipe a couple of times so that you get the hang of how the dough comes together and rolls out.  It's kind of a fine line between the bread being too thick and too thin, so a little practice is a good thing. Also, the weather (humidity) and temperature play a huge role in how your dough is going to behave, so start with 3 cups of flour, and add in more gradually until you have the consistency you desire for rolling. 

If you have any questions, please feel free to contact me - tracylynn26@gmail.com.

To sign up for any Sunday, go to the "Sunday Assistants Sign Up" link on the wiki and edit the page for that month to put your name under "bread baker". 

Here's the recipe:

SAINT PETER'S Gluten Free COMMUNION BREAD

2 cups coarsely ground gluten free oats (check the package to make sure they are gluten free - not all oats are)

2 cups gluten free baking mix (Trader Joe's has this)
1 Tablespoon double acting baking powder

2 teaspoons xantham gum
3/4 cup honey (do not use eucalyptus honey)
1/2 cup milk
1/2 cup carbonated water
1/4 cup pure vegetable oil
1/4 teaspoon salt

Preheat oven to 400 degrees F.

Sift baking mix, baking powder, xantham gum and slat together in a large bowl.  Add oats and stir until you have a coarse mix. 

In a second bowl, whisk together the honey, milk and carbonated water until the honey dissolves completely.  Stir in a generous 1/4 cup of vegetable oil.  Add liquid to the dry ingredients to make a large dough - this dough will be sticky and wet.  Cover and refrigerate one hour. 

Turn 1/2 of dough out on a surface dusted generously with gluten free baking mix and knead it gently. Roll dough to about 1/4 inch thickness. Cut into six-inch circles. Score in a grid pattern to facilitate breaking the bread during the administration of the communion. (About 8 scores on the bread at 90 degree angles will form about 50 squares.)

Place breads on a slightly greased or parchment lined cookie sheet.

Bake at 400° F for 10 minutes. Because of variations in temperatures, you will soon find the exact baking time necessary for your oven. Make sure bread is uniformly flat before baking. Do not bake longer than 10 minutes as the edges will start to brown.

Allow bread to cool completely. Store in plastic bags in refrigerator if using the next day.

Bread can be made up to two days in advance and still remain fresh, and can also be frozen for future use.