Friends, Following is a recipe we have used for eucharistic bread.
It's really a refrigerator roll recipe but works very well for this purpose.

Eucharist Bread (Loaf)
Printer version of this recipe

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.