Communion Bread Needs at All Saints'
Each week, we need 2-3 small loaves and 8 large loaves:
1 small loaf for the 8am service
3-4 large loaves for the 9am service
3-4 large loaves for the 11am service
1 small loaf for the Tuesday afternoon service
The small loaves should measure 3 inches in diameter and the large loaves should measure 7-8 inches in diameter. You may have to bake a double batch to get this amount of bread. If you end up with extra, just bring it along; it can be stored in the freezer for back-up.
Please put your bread into Ziploc plastic bags marked with the month that you baked, i.e., March 2016. For the sake of consistency, please use the following recipe.
St. Gregory's Abbey Altar Bread
1 cup lukewarm water (or a bit more if needed)
¼ c. honey
2 tbsp. olive oil
1/4 tsp. salt
3 cups whole wheat flour
1 pkg. active quick rising yeast
- Measure the water into a mixing bowl and add yeast, stirring until the yeast is dissolved.
- Stir in the honey, oil, and salt.
- Stir in the unsifted flour.
- Turn the dough onto a lightly floured board and knead for 5 minutes until elastic.
- Replace the dough in a greased bowl, cover with a damp towel and let it rise for 1 1/2 hours until double.
- Roll out the dough to 1/4 - 1/2 inch thick and cut into rounds with a biscuit cutter, a tin can or a glass. Make a cross in each loaf with a serrated knife.
- Transfer to a lightly oiled baking sheet and bake at 350 degrees for 10-12 minutes.
Note: Do not use stone ground flour or the bread will be crumbly. Pillsbury plain whole wheat flour works well. The recipe can easily be doubled.
Where to drop off the bread:
There is a freezer in the basement in the small storage room off the kitchen labeled ALL SAINTS. Inside is a plastic bin labeled COMMUNION BREAD. Please put your labeled plastic bags into the bin. Alternatively, if you are dropping off on a Sunday morning, you may bring the bread directly to the sacristy or hand it to a member of the clergy or the Altar Guild.
If you have any questions please contact: