Reviewed: May 29, 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.

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JyllFoy

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Reviewed: Mar. 21, 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.

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Sindi

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Reviewed: 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.

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Betty Lookabaugh

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Reviewed: Jun. 3, 2007

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

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ginny t.

Cooking Level: Expert

Home Town: Scottsdale, Arizona, USA

Living In: Salt Lake City, Utah, USA

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Reviewed: May 6, 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.

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Jonine

Cooking Level: Expert

Living In: Doniphan, Missouri, USA

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Reviewed: 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?

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