Bonus Recipe: Unleavened Bread
UNLEAVENED BREAD: UPDATED
This recipe was published early Friday as “communion” bread but that was an error; it can’t be used for communion. Bread used for communion in the Catholic Church can have only two ingredients: water and flour. It is, however, tasty!
From friend and Holy Trinity, Batavia, parishioner Elaine Hennessey.
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons ice cold milk or ice water
Sift flour and salt together; cut in shortening with pastry blender or fork till pieces are the size of small peas. Make a well in the center and add 5 tablespoons of milk. Blend with fork. Add 1 to 2 more tablespoons of milk as needed to make a smooth dough, being careful not to over mix. Form into a ball, BLESS THE DOUGH (trace a cross on it — a Lebanese tradition, not a formal blessing), and divide in half. Shape each half into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before using. Roll out as thin as you can, and cut into desired shapes.
Rita Nader Heikenfeld writes a weekly cooking column and blog for the Community Press, appears every Thursday on the Son Rise Morning Show, and is the author of several cookbooks. An adjunct professor at the University of Cincinnati, she is Macy’s Regional Culinary Professional (CCP) and is a Certified Modern Herbalist. She lives “in the sticks” outside Batavia, Ohio with her family, where they heat with wood, raise chickens for eggs, and grow their own produce and herbs. You’ll find all her previous recipes featured on The Catholic Beat here.
Rita’s Bible Foods segment airs on the Son Rise Morning Show every Thursday morning at 7:22 am (rebroadcast Friday at 6:02 am). Tune in to hear her discuss the history behind each recipe and the scripture verses that inspired it. And of course, for cooking tips!