Sweet Communion Bread Recipe - Allrecipes.com
  • READY IN hrs

Sweet Communion Bread

Recipe by  

"This recipe makes delicious communion bread that is completely unleavened and suited for religious purposes. It has a unique, chewy texture and the delicious taste of butter and honey. Great alternative to bland communion wafers or crispy matzo crackers. Kids at our church love it, and so do the grown ups."

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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. Sift the flour and salt into a large mixing bowl. In a separate bowl, dissolve the honey in the water. Pour the honey mixture into the flour along with 1/4 cup of melted butter to form a sticky dough. The rest of the butter will be used for basting later. When the dough is too stiff to stir, turn it out onto a well floured surface, and knead for 8 to 10 minutes, until smooth.
  3. Divide the dough into four pieces, and form each one into a round. Place the loaves on the greased baking sheet. Brush with butter.
  4. Bake for 45 minutes in the preheated oven, basting the tops of the loaves with butter every 15 minutes. After the loaves have baked the full 45 minutes, brush the tops with beaten egg, and continue baking for another 15 minutes, until loaves are a rich golden brown. When ready to use, slice or break into small pieces for serving in a church communion.
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Reviews More Reviews

Most Helpful Positive Review
Nov 29, 2008

I use this recipe all the time. It is excellent for communion. The kids love it! Sweet and chewey. I cut it into small pieces, since it is so chewey.

 
Most Helpful Critical Review
Jun 03, 2007

No wonder it's too salty. Try 1 teaspoon salt and 3 TABLESPOONS honey.

 

9 Ratings

Jun 01, 2009

After reading the other suggestions, I realized that the measurements were, indeed, reversed for the salt and honey (use 1 tsp salt and 3 T honey!). Even after making the adjustments with the salt and honey, I needed more flour - about 6 C total - and after kneading the dough for 12 minutes (!) the bread was still too dense for communion bread, and didn't seem cooked all the way through. For home use it's a pretty nice taste, especially with homemade jelly - but the texture just won't make it for communion at church.

 
Nov 23, 2005

The bread came out very heavy and difficult for individuals to break apart. I do not recommend this recipe at all.

 
Dec 31, 2005

I tried to make one loaf of this. Problem was that I added 3/4 Tablespoon of salt instead of 3/4 Teaspoon. Everyone loved it, but it was obviously way too salty. Goes well with other food. Is it supposed to be that thick?

 
Mar 23, 2009

This recipe is way too salty. I was expecting chewy, not doughy when it was done. The consistency was more like that of bread that had not cooked fully and I let it cook past the full time recommended by the recipe. I was in a pinch for a recipe and praying for a good one. This isn't it! I didn't have time to make a trial run before I needed it. If I had, I definitely wouldn't have served this at my church.

 
May 06, 2006

I really liked the bread but not for communion. It was way to hard to tear and very heavy. But we sure enjoyed eating it at home. I won't make it again though.

 
May 18, 2004

This bread turned out tough and chewy, but not particularly tasty. It is quite salty and not sweet. I do not recommend it.

 

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Nutrition

  • Calories
  • 94 kcal
  • 5%
  • Carbohydrates
  • 14 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 241 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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