St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Eucharist Bread (Loaf)

1 3/4C. warm water, 
2 pkgs. yeast, 
1/2 C. honey, warmed, 
1 T. salt, 
1 egg,
1/4 C. margarine or butter, softened, 
4 C. all-purpose flour, 
2 C. whole wheat flour, 
1 T. melted margarine.

Rinse bowl with hot water.  
Combine warm water, honey and salt and yeast, mixing well.  
Add egg, margarine and whole wheat flour plus 1 C. all-purpose flour.  
Beat with mixer 2 minutes until smooth.  
Gradually add 1 more cup flour, beating after each addition.  
With hands, work rest of the flour into the dough.  
Work until smooth and elastic.  
Brush with melted margarine, cover and let rise 2 hours.  
Punch down and store covered in fridge.  
Use within 3 days (punch down each day).  
Roll out to about 1/2 inch thick, cut into rounds 
   (I use a 3 lb coffee can as a cutter), with a sharp knife mark a cross into the top.

bake at 400 for 12-15 minutes.  
Brush with melted margarine before and after baking.

This is wonderful baked the day of a service and the refrigerator method lets you do so.

Dan Brittain

Eastland, Texas
From: "P. Dan Brittain" 
Date: Fri, 26 Mar 1999 
Subject: Eucharistic bread recipe