Communion Bread Recipe

If you are serving the Body of Christ, you may have the opportunity to provide communion bread. This recipe was passed on when, as a young mom, I was elected to a women's ministry board. The woman who fostered the recipe was one of my mentors in high school, so this particular recipe has both sentimental and practical value. We celebrate communion on Sunday evenings and this recipe can be easily made that same afternoon.

May God be glorified through the service of His saints.

Sift together:

 2 c. Flour

1/2 tsp. Cream of tartar

1/2 tsp. Salt

3 tsp. Sugar

Cut in:

1/2 c. Shortening

Slowly add:

2/3 c. Milk

1 Egg

Stir briefly to a stiff dough.  Knead 5 times on lightly floured surface.  Roll into a ball and divide in half.  Roll one half of dough to fit cookie sheet (1/4" thick).  Fold and transfer to greased cookie sheet.  Poke entire surface with fork.  Bake at 450 degrees Fahrenheit for 10 minutes.  Roll and transfer remaining dough, poking with a fork before placing in the oven.

Remove bread from oven and cut immediately into thin strips from both directions. Discard corner and other uneven pieces.  Bread can be refrigerated or frozen.  Makes approximately 300 pieces. (This recipe was passed on by Helen Lange.)