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Print this Recipe    Communion 03

PENNSYLVANIA ALTAR BREAD
Makes 8 to 10 individual loaves

7/8 cup lukewarm water
3 Tablespoons honey
1/2 Tablespoon olive oil
1/2 teaspoon salt
1 package active dry yeast
2 2/3 cups whole wheat flour (unsifted)

Combine water and yeast in mixing bowl. Add honey, olive oil, and
salt. Add flour. If flour does not completely dampen, add small
amounts of water until all of the flour is damp. Be sparing with
the water. Turn out onto a very lightly floured board, and knead
thoroughly for 5 minutes until dough is extremely elastic. Sprinkle
a tiny amount of olive oil in a big bowl, then roll the dough in
it until the dough is covered with olive oil. Leave the dough in
the bowl, cover with a cloth, and let rise for 1 1/2 hours, or
until doubled in size. Preheat oven to 350 degrees. Punch the
dough down, knead again for a few seconds. Roll the dough out with
a rolling pin, as if you were making a pizza crust, to a thickness
of about 1/4 inch. (This may not be correct!) Using something
like a large peanut butter jar or a giant cookie cutter, cut out
about 4-inch circles of the dough and lift them onto a slightly-oiled
baking sheet. Press a cross into the top surface of each, so that
it can be easily broken apart. Bake the loaves, on their baking
sheet, in a preheated 350 degree oven for 10 minutes. You can
freeze these loaves easily; either put them in single-serving Ziploc
bags and use them for school lunches, or freeze a bunch in a large
food-storage bag.

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