FP_communionbaking

Communion Baking

OUR PRACTICE
As a community, we practice communion as often as possible.  Most every gathering (sunday nights 5p) ends with communion.  Through the years we’ve practiced communion in different ways–with slightly different emphasis’ – currently we work through the following liturgy / responsive reading.  We see communion as open – meaning, anyone is welcome to participate in eating the bread and drinking the cup of communion. As you take communion, consider how this act points to God’s work restoration in each of us–together.

Together, with those across creation, across time, and across our city,
We take the bread and cup of Jesus.
Together, we share life as friends, in it’s brokeness and fullness,
We take the bread and the cup of Jesus.
Together, in this moment, we enter the mystery and paradox of life from death, love from loss, and beauty from ashes.
We take the bread and the cup of Jesus.
Together, we are all welcome and embraced at His table.
We take the bread and the cup of Jesus.
Jesus, in life, death, burial and resurrection ushers in the restorative way.
We live this way as a blessing for all.
(take communion)
May the life of Jesus flourish in you,
And also in you.

 


 

OUR BAKING
Baking our own communion bread has also become a valuable part of the communion experience.  Our entire senses—taste, smell, feel, hear, sight, are all engaged in our time of communion.  Some recipes for those on the Baking Rotations.  Please feel free to use your own favorite recipe – and please feel free to send in your recipe to be added to the following:

 


 

 

UNLEAVENED COMMUNION BREAD

2 cups organic flour (plus more for rolling, etc.)
1/8 cup organic olive oil
3/4 cup water
1 tsp – 1 tbsp kosher salt (it has coarser crystals)
organic olive oil spray (optional)

Preheat Oven to 450 degrees. Mix 2 c, flour, 1/8 c. olive oil, water and salt together in a bowl until combined. I like to use a fork to mix. Knead dough with floured hands, adding flour as needed until dough is no longer sticky. When it becomes a non-sticky, self-contained ball that no longer clings to the bowl, you’re done. Lightly coat rolling pin in flour, and roll out dough onto a floured surface until approximately 1/4 inch thick. Transfer to a baking sheet covered in wax paper. If you want, cut into shapes or pattern using a knife or cookie cutters. May help to lightly coat knife with flour, or even sometimes to wet knife (I realize these seem to conflict – but I am still experimenting!) b/c it creates a smoother edge. Score dough with a knife (butter knife works) so it is easier to break later. Use a fork to poke holes in the dough. This prevents air bubbles. You can make a pattern with this as well. Spray bread with olive oil spray or apply a thin coat of regular olive oil. Bake at 450 degrees for approximately 11 minutes (may be more or less – my oven is weird). I bake until bread is dry and starts to turn golden brown in spots. Remove and let cool.

 


 

COMMUNION BREAD

Around 2 cups all-purpose flour
1 envelope Fleischmann’s® Pizza Crust Yeast
1-1/2 teaspoons honey
1 teaspoon salt
2/3 cup very warm water (120 to 130°F)*
3 tablespoons oil

 

Preheat oven to 425°F.  Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.  Pat dough with floured hands to fill greased baking pan or stone.

*If you don’t have a thermometer, water should feel very warm to the touch.

**To knead the dough, add just enough flour to the dough and your hands to keep the dough from sticking. Flatten dough and fold it toward you.Using the heels of your hands, push the dough away with a rolling motion. Rotate dough a quarter turn and repeat the “fold, push and turn” steps. Keep kneading dough until it is smooth and elastic. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.