Epiphany's Bread Recipe

UNLEAVENED BREAD For OUR EPIPHANY COMMUNITY 
(For Saturday/Sunday Liturgy)
As of October 11, 2008, revised January 2011
Makes approximately 450-480 pieces


3 (Three) Cups whole wheat flour
3 (Three) Cups Unbleached white bread flour
21 (twenty-one) ounces or 2 and 2/3 cups Carbonated non-flavored spring water (Perrier)
1/8 (Eighth) teaspoon salt

bread diagramPre-heat oven to 350 degrees. Do not use a convection oven. Combine the dry ingredients. Add the water. Mix together until the dough cleans the bowl. Turn out on to a whole wheat floured surface and knead for about five minutes. Cover the dough with plastic wrap and let stand for ten minutes. 

Divide dough in half. Divide a half into four equal balls. Set aside and cover three of the four balls with the used plastic wrap. Add the fourth piece to the 2nd half. Spread out on a lightly greased cookie sheet until 1/4 to 3/8 inch thick (about 12 x 13). Score the dough using a pizza cutter or an un-serrated knife. Aim for 250-300 pieces (16 lines x 18 lines approx). Bake for 20 minutes. The loaves will lighten in color while baking and should not brown. They will be somewhat dense but not doughy when fully baked. A high moisture bread is more palatable. Brush Crisco lightly over each loaf using a pastry brush (this gives a nice finish and disguises any unmixed in flour). Cool on a rack. Break into pieces. Count and bag. Mark count along with name, intended Mass, and date on bag. Do not seal bags till completely cool.

Press or roll each of the three equal balls (approx. 1/2 cup of dough each) into a flat round, 1/4 to 3/8 inch thick, about 5 (five) inches in diameter. Place on a parchment lined baking sheet. I can get all three on one sheet. Score each loaf (aim for 8 lines in each direction). Approx. 64 pieces to each round. Bake for 20 minutes. Brush lightly with Crisco using a pastry brush. Cool on a rack. When fully cool bag each one in a zip lock baggie then put all three in a larger zip lock. Do not seal tilltotally cool. Please get all air out of all bags. Do not break the round loaves apart. One will be for the altar the other two will be for the acolytes to break up if they think they will need it. 

Store in plastic bags in the refrigerator. Bake the breads no more than a day before the Eucharistic celebration for best freshness. Recipe for funerals or smaller services follows the "Helpful Hints"

HELPFUL HINTS

  • First, allow us to point out that we are all in learning mode together. Please take note and let us know if you discover something that you think will be helpful so we can share it with all of our bread bakers. 
  • Refrigeration will extend the useable life of the bread by several days. Loaves and pieces can also be frozen and thawed before use. To thaw properly, the bread should remain sealed in its original plastic bag while thawing; this allows the moisture that was condensed from the bread on the inside of the bag to be redistributed to the pieces, restoring some of its original texture. 
  • Fresh Ingredients makes a difference. Some of us keep our flour in the freezer. This not only keeps it fresh, but extends its life. Seal well before putting flour in freezer so it does not pick up the flavors of the other foods. 
  • The original recipe calls for making 9 round loaves. If you prefer make all round loaves but at this point in time we only want 250-300 pieces broken for the service ahead of time (three loaves). 
  • To cut down on your clean up it is possible to knead the bread in the bowl - tried and true! 
  • It does not seem to make a difference if the bread "rests" or not, so after kneading you could jump straight to dividing and pressing onto your cookie sheet. But please cover the half you are not yet working with, otherwise it will develop a "crust" of sorts. 
  • It seems to be best that your oven has been at 350 degrees for at least 20 minutes before you start baking. 
  • Scoring needs to be done before baking because you will NOT be cutting or breaking all of the bread and it will keep the bread from having air pockets.
  • The scoring needs to go deep. Most find a pizza cutter the best tool. Some use a bread knife, long knife, and even floss. The recipe states that it is best if the knife you do use is not serrated. 
  • If you need to make your bread sooner than a day ahead of time please contact one of us so we can make arrangements to vacuum seal it. 
  • Make sure the pieces are small enough for our elderly and young parishioners to handle. Not more than 1/2 inch square. 
  • If your edges are hard and crusty slice them off and discard them. 
  • Taste your bread or have a family member taste and ask for an opinion on taste and size. NOTE: the new recipe is or should be nearly tasteless (not bad; not good). 
  • Tie hair back and check clothing and head for loose hair before starting. 
  • Please be sure you have baked your bread long enough-overcooked bread is easier to swallow than under cooked doughy bread!! 
  • The bread is due in the sacristy at least 20 minutes before Mass. If later than that the acolytes will start thawing out the backup bread. (Note: If you cannot make it to your scheduled Mass, you can bring the bread to an earlier Mass and leave it in the sacristy with a note noting what Mass it is to be used for. But make your note at home or bring paper and pen with you, because the tools to do so are not always available at church.) 
  • If you would like to make a practice batch of the bread, we are always looking for bread for the freezer. This bread is used for backups (Yes, we occasionally have no shows!) as well as for funerals and other special celebrations. 
  • When making bread for the freezer please make all in loaves, do not tear any apart, double wrap, then wrap in foil and please please put a name and date on it (for giving you credit & tracking purposes). 
  • If you bring your bread so early you put it in the refrigerator, please please leave a note in the sacristy so that the acolyte knows where to find the bread. Again make your note at home or bring paper and pen with you. 

If you have any questions, please don't hesitate to call one of the coordinators. With this being new to us also we may not know the answer but we will do our best to find a good one for you. 

  • Celeste Fowler 426-0309
  • Judy Nagel 429-9978
  • Sheila Haymond 744-3467
  • Patricia Belt 797-5202
  • Joyce Keskey 489-9597

 

UNLEAVENED BREAD RECIPE FOR
FUNERALS OR SMALLER SERVICES

Makes 3 round loaves;
approximately 150-160 pieces

1 (one) cup fresh whole wheat flour
1 (one) cup fresh unbleached white bread flour
7 (seven) ounces carbonated non-flavored spring water (Perrier)
A dash or two of salt 

Preheat oven to 350 degrees. Do not use a convection oven. Combine the dry ingredients. Add the water. Mix together until the dough cleans the bowl. Turn out on a whole wheat floured surface and knead for about three minutes. Cover the dough with plastic wrap and let stand for ten minutes. Divide in thirds and form each third into a ball. Press or roll each ball into a flat round, 1/4 to 3/8 inch thick, about five inches in diameter. Place on parchment lined baking sheet (loaves will fit on the same sheet). Score each loaf. Aim for 8 lines in each direction. Bake at 350 in a regular oven for 20 minutes. The loaves will lighten in color while baking and should not brown. They will be somewhat dense but not doughy when fully baked. A high moisture bread is more palatable. Brush Crisco lightly over each loaf using a pastry brush (this gives a nice finish and disguises any unmixed in flour). Cool on a rack. Break two of the loaves into pieces. Leave one whole for the alter. Count and bag. Mark count along with name and date on bag. Get all air out of all bags. Do not seal bags till bread is totally cool.

Ministry: Bread making