Communion (Unleavened) Bread
This communion bread is unleavened bread. Unleavened bread is made without yeast. For information about this, you can click here. That means that it is made without yeast. Jewish people spent time before the Passover getting rid of any leaven in their dwellings. Leaven symbolized sin. They needed to have their homes free from sin.
The bread that was served at the Passover meal was unleavened. This actually goes back to the Exodus, when the people had to pack their bags and go before Pharaoh changed his mind about freeing them.
When the Pharaoh freed the Israelites, it is said that they left in such a hurry that they could not wait for bread dough to rise (leaven). (Source).
Hence the symbol of unleavened bread.
I’ve never had manna, but scripture describes it as a wafer that tasted like honey. The flavor and texture of this bread is what I imagine as manna.
Recently our church had a Passover meal (complete with sitting on the floor at a low table to eat for a two-hour period!). We learned so much that evening as the customs of the Jewish people were explained and demonstrated to us. This bread was part of the menu that evening. We recently served as Communion Bread at our service as well.
I think the flavor of this bread is child-friendly and is also easy for children to handle for a snack. The recipe comes from Mennonite Country Style Recipes by Esther H. Shank. To get a copy of this cookbook, click here. For those of you who don’t own this cookbook, here is the recipe.
Communion Bread
Ingredients
- 4 cups flour
- 1/4 cup sugar
- 3/4 tsp salt
- 3/4 cup margarine
- 3/4 cup rich milk evaporated milk or light cream
Instructions
- Mix flour, sugar, and salt together
- Reserve 3/4 cup of mixture
- Cut margarine into remaining mixture until crumbly
- Mix rich milk with the reserved dry mixture
- Add to the dry crumbly mixture, tossing with a fork until it is moist
- Shape into a ball
- Roll out into a 1/4 inch thick triangle.
- Use a pizza cutter to cut into 1 1/4 x 6 inch strips
- Prick each stick with a fork, spacing pricks evenly at 1 or 1 1/2 inches apart
- Place on ungreased baking sheet
- Bake at 425 until just beginning to brown on the bottom (approximately 15 minutes)
- Each pricked section is one serving.
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I’m a breather”pa dutch”we use almost the same recipe, only used sweetened condensed milk, fork technique is the same, and we just score the inch wide strips before baking,
I’ll remember the sweetened condensed milk. I normally have milk in the fridge, and not always sweetened condensed milk in my cupboard. 🙂