Posted: Jul 6

TENS Altar Bread Blog

By Sarah Matthews

Another successful TENS conference has wrapped up, and planning for next year’s has begun.  As I look back on the events and conversations of those busy three days, I was reminded of how many people asked me about the bread served at the opening Eucharist.  It is a recipe we use at my home church in Atlanta, St. Luke’s, which we have been using for about 10 years now.  There is a team of bakers – there are about 8 women who take turns baking.  While I would happily send the recipe straight to those who requested it, someone suggested that we share it with everyone.  So we offer it here.  

However, before we get to the details, I want to address one burning question:  why are we – a stewardship organization – exchanging recipes?  I believe it has to do with one basic definition of stewardship: 

It is all that I do with all that I have once I say, “I believe.” 

It is because when the bread I baked is brought forward, as an offering (of my baking skills) and sacrifice (of many Saturday hours), it is a representation of my best brought forward, offered to the glory of God, for the whole community to share.

altar-bread.jpgSt. Gregory’s Altar Bread 

3 pkgs. Dry yeast

2 5/8 cup Lukewarm water

1/2 cup + 1 Tbs. Honey

4 1/2 Tbs. Corn oil

8 cups Whole wheat flour

3/4 tsp. Salt

Dissolve yeast in water. Add honey, oil and salt.  Add flour gradually.  Knead 5 minutes.  Put in greased bowl, turn, and let rise till doubled.  Roll out to 1/4”.  Cut into 3 1/2 to 4” rounds.  Score with a “+”.   Bake on lightly oiled sheet at 350 for 10 – 12 minutes.  Each round communicates about 25 – 30 people.

Recipe from:  The Rev. Kammy Beich-Young