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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

World Communion Sunday Bread Recipe

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This recipe for World Communion Sunday Bread is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups plus 1 cup white flour
2 Tbs. sugar
1 Tbs. salt
2 packages active dry yeast
1/4 cup margarine, softened
2 1/4 cups 120º F to 130º F water
4 Tbs. molasses
1 1/4 cup whole wheat flour
1 tsp. caraway seed
1 Tbs. cocoa
1 1/4 cup rye flour
Directions:
Directions:
Combine the 2 1/4 cups white flour, sugar, salt, and yeast. Add the softened margarine. Add the water and beat 2 minutes at medium speed. Add the 1 cup of white flour. Beat at high speed for 2 minutes. Divide batter into 3 bowls.

Make the whole wheat dough by beating 2 Tbs. molasses and the whole wheat flour into 1/3 of the white flour batter.

Make the rye dough by adding 2 Tbs. molasses, the caraway seed, cocoa, and the rye flour to 1/3 of the white flour batter.

Knead each dough until smooth and elastic, about 5 minutes. Cover & let rise in a warm place until doubled, about 1 hour. Punch down; on floured board, divide each dough in half. Roll each piece into a 15-inch rope. On a greased baking sheet, braid together a white, whole wheat, and rye rope. Pinch ends to seal. Repeat with remaining dough. Cover; let rise until doubled, about 1 hour. Bake at 350º F for 30-40 minutes or until done. Cool.

Leave out the caraway seeds for communion bread. Fits well into a glass pie pan or into a large loaf pan for really great sliced bread. Knead with mixer for 2-3 minutes, by hand another 2-3 minutes.
Number Of Servings:
Number Of Servings:
2 Loaves

 

 

 

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