Communion Loaf

My recipe for the communion loaf is very simple, as I think the Lord would have intended it to be, and only consists of three ingredients:   flour, olive oil, and water.  I like to call it the 1-2-3 Recipe so that it is very easy to remember. It calls for:

bullet1 spoonful of olive oil
bullet2 spoonfuls of water
bullet3 spoonfuls of flour

bulletPreheat the oven to 350.
bulletMeasure out three slightly rounded serving spoonfuls of flour, and form in a crater shape in a bowl.
bulletNext measure out one serving spoonful of olive oil and dump it into the crater.
bulletMeasure out two serving spoonfuls full of water and dump it into the crater also.
bulletStir all three ingredients together until you form a ball of dough.
bulletIt should be at the right consistency for you to knead in your hands, until it is about the size of a small baseball or large golf ball.
bulletFlour the surface of the counter top or cutting board you are going to work on.
bulletThe next step is to pat the dough out flat into a disk shape -- it will be about 3 to 4 inches around.
bulletUse a glass or a rolling pin to flatten it to an even thickness, approximately 3/8 of an inch thick.  Then take a large tumbler and cut it out like you would a cookie cutter.
bulletUsing the remaining flour which was on the counter, flour a round cake tin and place the loaf on the pile of flour in the pan to prevent it from burning in the oven. Bake 18 minutes at 350.
bulletWhen it comes out of the oven, dust off the excess flour with a soft brush and cover with a paper towel.
bulletIt may have a large air bubble from the baking.  To eliminate this, place a flat heavy object on it for a few minutes --  it will flatten as it cools.
bulletOvens vary in heat and the size of spoons may vary, but if one keeps the proportions the same the loaf should come out the same every time you make it. 

Brother Chuck Mountain
Nacogdoches Rd Church of Christ, San Antonio, TX

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