Reviewed: Nov. 13, 2011

I recently taught the cooking rotation in our Sunday school program when the kids were learning about "Give us this day our daily bread." I quickly nixed all of the suggested bread recipes because they took too long. Instead, I used this one, which the kids (and their parents) really seemed to like. To save time, I made the dough at home, then the kids finished kneading it and shaped it into biscuit-sized loaves, which baked in 10-15 minutes. My family liked the recipe so much that I will be sure to use it again at home!

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Reviewer:

Mama Cass

Cooking Level: Intermediate

Reviewed: Apr. 10, 2011

Quick, easy to make. Sweet bread, mine was a little doughy still in the center, which may have been from not cooking long enough. Thanks for the recipe.

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Reviewer:

sassyoldlady

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Cooking Level: Intermediate

Living In: Toledo, Ohio, USA

Reviewed: Apr. 6, 2011

I made this recipe for the Recipe Photo contest. It is wonderful! There are so many things about it that I love. It is very quick and easy to put together, doesn't require rising time, but still has all the tasty qualities of homemade bread (the crust is delicious!) Since it is slightly sweet, we really enjoyed it with some jam on top. We will make this many time again- thanks!

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Reviewer:

DarcieA

Cooking Level: Intermediate

Living In: Boise, Idaho, USA

Reviewed: Feb. 2, 2011

I love making this recipe! Its fun and easy to make on cold snowy days.

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Reviewer:

16collinsa

Reviewed: Dec. 12, 2009

Just in case someone wants the exact citation: "The Code of Canon Law, Canon 924 requires that the hosts be made from wheat flour and water only." Ye Olde Wikipedia :) And the bread is good (on its own merits).

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Reviewer:

AARDVARK1956

Reviewed: Oct. 4, 2009

Mmmm so good. I actually made biscuits out of this recipe because the ingredients were the only ones I had. Split them up into small balls and baked at 350 for 15-20 minutes. So easy & delicious!

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8 users found this review helpful

Reviewer:

Hanna

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Urbana, Illinois, USA

Reviewed: May 26, 2008

This is a tasty alternative to what my Protestant colleagues refer to as "styrofoam disks" in the Catholic tradition! For those preoccupied with rubrics and canonical norms, this bread is perfectly acceptable for Catholic use. The only canons referring to bread state that the bread must be made of "unblemished wheat". There is no mention of other ingredients, thus the use of this recipe is perfectly "valid", not mention delicious, for Catholic Mass.

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Reviewer:

FrMichel

Reviewed: Mar. 16, 2008

mine was pretty dense but i didn't really mind. It was easy to make. The flavor is good and It's sweeter than I expected it to be. I made this bread one day when there was 3 feet of snow outside. I really wanted to make some bread but I didn't have any eggs, milk, or yeast. Overall I liked this bread and so did my family.

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Reviewer:

Linsey

Cooking Level: Beginning

Living In: Akron, Ohio, USA

Reviewed: Mar. 1, 2003

I attend a Evangelical Presbyterian Church and last spring I became the deacon in charge of communion preparation. We have been using this bread since our Maundy Thursday service in 2002. We have two services on Sunday, so I upsized the recipe a little so I can make 2 small loaves for the pastor to use in the liturgy and 1 large loaf that I can cut into smaller pieces. Constantly get favorable comments on the bread. Much easier to make since I got a mixer with a bread hook.

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Reviewer:

TWILLIAMS63

Reviewed: Dec. 14, 2002

I'm interested about the comments made by RAEVER_BOY...as a lifelong Catholic, I've eaten this kind of leavened bread at the Eucharist many times (though wafers are by far the norm.) If someone WERE to make this bread for Roman Catholic communion services, I'm sure a quick phone call to the parish priest beforehand would assuage any doubts.

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9 users found this review helpful