Bread making

Bread used at our weekend liturgies is baked fresh for each liturgy from a standard recipe. This ministry requires bread to be provided for one liturgy two to three times per year. If possible, the baker (and family) will bring the bread up to the Presider during that liturgy.

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. 

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