For several years while my friend pastored a very small church in North Carolina, I made the Communion bread for their Communion services. This is the first loaf I made for them.
This is a lovely recipe for milk and honey bread, which I thought was appropriate given the circumstances.
I have made several other breads for their quarterly Communion services, and most would be considered non-traditional. Different churches have different rules about what can be served at the Communion service. The only real restriction for Nadine’s church was that it shouldn’t be messy.
With that in mind, we always attempted to tie in the ingredients I used to make the bread with the scripture or the sermon to make their Communion service as meaningful as possible.
If you are interested in some of my other Communion bread recipes, you might want to look at Cornish Saffron Easter Bread, Champagne Yeast Pita, or for an unleavened bread, try Saffron Crackers with Citrus Fennel Sea Salt.
I added this recipe to my list of Thanksgiving breads too, because I thought it would make a wonderful bread for that holiday as well.
The House That Jack Built
I originally wrote this post patterned after the poem, The House that Jack Built.
I realize that it might not be a super helpful way to teach you how to make this loaf of bread, but I really do like the way the poem turned out.
If you’d like to skip it and get down to the nitty gritty of how to make this bread, it’s just a quick scroll away.
For everyone else, here is the poem and the photos I took to go with it:
The Bread I Made for Communion
This is the bread I made for communion.
These are the hands that kneaded the bread that I made for communion.
This is the yeast that raised the bread that I kneaded and made for communion.
This is the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the milk that combined with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the flour, all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the stone, all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the oven, warm and waiting, that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the church that receives the bread from the oven, warm and waiting that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is my friend whose flock is the church that receives the bread from the oven, warm and waiting that heated the stone all seasoned and worn that supported the salt, briny and sharp that seasoned the oil, golden and pure that anointed the flour all powdered and white that formed the gluten when combined with the milk that mixed with the honey that wakened the yeast that raised the bread that I kneaded and made for communion.
This is the bread that I made for communion.
Thank you for allowing me to keep my poem. This bread is special to me since it’s the first loaf I made for my friend’s Communion Services.
How to Make This Communion Bread
This is a straightforward dough to make. Here are the ingredients you’ll need:
- whole milk
- unsalted butter
- active dry yeast
- bread flour
- honey
- fine sea salt
The dough is made with a modified straight dough method.
Straight dough means you just dump everything in the mixing bowl at one time.
For this bread, you have to do a couple more steps, but it is still easy to make. Here’s the rundown:
- Heat the milk and butter until the butter is melted. Allow to cool to no more than 120F.
- Dump the yeast in the mixer bowl.
- On top of the yeast, add the flour and honey.
- Add the salt.
- Pour the warm milk and butter on top.
- Mix and knead.
Pro Tip
Do not get stressed out about what temperature your milk should be.
My rule of thumb for making a cozy environment for the yeast is that if the temperature is cozy for me, like the temp I’d like to take a shower in, then it will be cozy for the yeast.
If the milk (or other liquid) is too hot for you, it will be too hot for the yeast.
How to Serve This Bread for Communion
My friend cut it in small cubes, about 3/4″ square.
You could also cut thin slices, or if you’re passing it, you can allow people to pull off a small section.
What Does It Mean to Scale the Dough?
Scaling the dough is just a baker’s way of saying to weigh the dough.
In the recipe, I say to scale to 2 pieces of 17 oz and then you will have some dough leftover for rolls.
All you do is cut off a big hunk of dough using a bench knife or a scraper and then weigh it. Add bits of dough until you reach 17 oz.
Or take away bits of dough if your initial hunk was too large.
Can I Bake This Bread For Sandwich Bread?
Absolutely. There is nothing overtly special about this bread that makes it acceptable only to serve for communion.
You can certainly bake the dough in loaf pans and have a wonderful, slightly sweet white sandwich bread.
Does This Bread Freeze Well?
Yes.
As with most breads, cool completely before freezing.
If using as sandwich bread, I recommend slicing the bread before freezing. That way you can just pull out the pieces you need rather than defrosting the whole loaf.
The bread should be fine, frozen in freezer bags or double wrapped in plastic wrap and foil for at least a month.
If you are going to serve this bread for communion, know that you can freeze it whole and then thaw it out completely on the counter still wrapped.
Once thawed, you can use a serrated knife to cut it into cubes for serving.
A Note About Kitchen Scales
NOTE: Most of my recipes are written by weight and not volume, even the liquids.
Even though I try to provide you with volume measurements as well, I encourage you to buy a kitchen scale for ease of measuring, accuracy, and consistency.
This is the scale I use, love, and recommend. If you’re unsure, please read my post about how to use a food scale.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I really hope you love this communion bread recipe, you guys. If you make it, please share a photo with me, either in the PCO Facebook Group or on instagram by tagging @onlinepastrychef and using hashtag #pcorecipe.
If you make it for communion, I hope it brings an extra special dimension to your service.
And if you want to use it as a sandwich bread, enjoy your sandwiches!
Milk and Honey Communion Bread
A chewy, slightly sweet, mild bread for communion--or make it as loaves for toasting or for sandwiches. This makes 2 large loaves. I shaped it into 2 one-pound rounds for communion and one 1 1/2 pound round for us to eat here at home.
Ingredients
- 20 oz whole milk (2 1/2 cups)
- 2 oz unsalted butter (1/2 stick)
- 1 package active dry yeast (2 1/4 teaspoons)
- 32 oz bread flour (about 8 1/2-9 cups)
- 1/3 cup honey
- 2 1/2 teaspoons fine sea salt
Instructions
- Heat the milk and butter until very warm. Stir until butter is melted and cool (if necessary) to about 120F.
- Add the yeast to the mixer bowl.
- Pour in all the flour followed by the honey and the salt.
- Pour the milk/butter mixture over all.
- Fit the mixer with the dough hook and bring the dough together on low speed.
- Increase the speed to medium and knead for 8 minutes (you can also do this by hand. It will take about 10-15 minutes. When ready, the dough will be very supple and extensible.
- Gather the dough into a nice round and put back in the mixer bowl. Brush on olive oil to thinly cover the exposed dough. Cover and let rise in a warm place until double in size, about two hours.
- Press the gases out of the dough and scale 2 pieces of dough at 17 oz (this will yield 1 pound rounds after baking). (You can also scale 3 pieces of dough at 17 oz and still have enough left over to make a couple of small rolls).
- Round each piece of dough and place on a well-seasoned stone or a parchment-lined baking sheet. Brush the exposed surfaces with oil. You can cut decorative slits in the dough if you'd like. Your choice.
- Cover and let rise until almost doubled again, about an hour.
- Bake at 375F for about 30-35 minutes, until deeply golden brown and the internal temperature of the bread reaches 200F.
- Let cool on racks completely before slicing.
Notes
You can make 2 loaves out of this dough quite easily. You can also use it to make hamburger buns--they would be wonderful. Scale them at 4 ounces or so. This would also make a lovely braided loaf, so don't limit yourself.
Nutritionals are based on slicing two large loaves into 12 slices each. If you portion the dough differently, the nutritional information will vary.
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Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 184Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 233mgCarbohydrates 33gFiber 1gSugar 5gProtein 5g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Fun Fact: I found that bread recipe through a search for Milk and Honey Bread, and lo and behold, it is the lovely Kristen Wogan Doyle’s recipe. She wrote it in her pre-Dine&Dish days. How fun is that? Thanks, Kristen!
Thank you for reading, and have a wonderful day.
Renee J. says
This is wonderful! So cool that this recipe came from Kristen, way back when! This one’s going in my repertoire when I need a mild, utilitarian loaf.
onlinepastrychef says
I cannot wait to toast it. This is definitely a keeper. I like the chew of the bread flour, but Kristen’s original calls for AP. I think either way would be lovely!
Jo-Anne says
Beautiful bread. Love the story.
onlinepastrychef says
Thank you, Jo-Anne. I wish I could be there, but I will have to overnight mail it and then wait for “the review” on Sunday. 🙂
KristenB says
That may have been one of the best baking posts I have read in a long time. Because we are both mutual besties with KimBee and now that she is coming to FL, I realized it was time to come out of my lurker mode and comment so we can be friends, too, at FBF. I have watched just about all of your hangouts and love your mad baking skills and all of your sweet cats!
onlinepastrychef says
Oh! I’m so glad you De-Lurked so we can be buddies! You are the nicest!
Nadine says
Hoorah!! This is the friend who pastors the flock who can hardly wait to taste the bread that was so lovingly made for communion!! Thank you dear friend!!
onlinepastrychef says
!! Hooray!!
Brooks says
Jenni, this is a story of stories. I love it. And the bread? Spot on!
onlinepastrychef says
Thank you, Brooks! And the bread is also lovely with butter and jam, although perhaps that is not appropriate for Communion. 🙂
Betty Ann @Mango_Queen says
What a beautiful loaf from an amazing friend! Yes, I’m looking at you, Jenni. Thanks for the step by step photo tutorial. You made it look so easy! Now slice me a piece right now, please 🙂
onlinepastrychef says
Yes ma’am! One slice (or two), coming up! 🙂
Melissa says
Something’s off with the math in step 8. Is it supposed to be 27 oz to make 2 loaves?
Jennifer Field says
Thanks for catching that. I think I transposed those numbers. You can scale 3 equal free-form/round loaves at about 17 ounces each or make 2 17 oz loaves and still have enough to make a few rolls. The total weight of the dough should be around 51 ounces, and you can choose to split it up however you want. If you want to use bread pans, you can get 2 loaves just over 1 1/2 pounds each (51 divided by 2 = 25.5 oz per loaf)
I’ll make those changes for clarification. I need to update this recipe anyhow, because the photos have mysteriously disappeared. Yikes! I hope you enjoy the bread, Melissa.
Melissa says
Thanks for all the info! I ended up making two big loaves, one for my family and one for communion tomorrow 🙂 delicious! one more question I had: what would I do if I don’t have honey? Obviously some amount of sugar, but would I need to add some other liquid as well to balance out the loss of honey?
Jennifer Field says
Great question. Honey is about 20% water so for every 2 tablespoons of honey you sub with sugar, you’d only need to add an additional 1 teaspoon or so of additional liquid.
Unnamed says
Beautiful bread! However, Communion bread is commanded to not have yeast….they ate the bread that was for the Passover feast which was not to have any leaven (yeast)…
Jennifer Field says
I think the Presbyterians aren’t so strict in their interpretation, so we made all sorts of breads and crackers for my friend’s church.
Greta says
We use risen bread from Easter (because He is Risen, He is Risen, Indeed!) all the way through Ascension. hTis is in the Lutheran Church (ELCA).
Jennifer Field says
Oh, I love knowing that. Thanks, Greta!
Lori says
This bread may be delicious, but we are told in scripture of numerous examples to use unleavened bread when we observe the Lord’s Supper. How does delicious out trump scripture? The reason unleavened bread symbolizes Christ’s body is that there is no contaminate (yeast) just as there was no contamination in Christ (lived a sinless life).
Jennifer Field says
Hi, Lori. Presbyterians do not take such a strict view, but you do what you must to make your observances. Be well. Stay well.
Rachel Mitchell says
Would this dough work with the Dutch oven method as well?
Jennifer Field says
Hey, Rachel! While I’ve never baked this bread in a Dutch oven, I don’t see why it wouldn’t work. If you are talking about the whole method as a no-knead-long-rise bread, I don’t think that would work so well. This is a firmer dough and will need a some kneading to help develop the structure of the bread. But you can absolutely bake it in a Dutch oven after kneading for a few minutes. Happy Easter, and be safe. xo
Janie says
I think the recipe and the article have different temperatures for heating the milk and butter mixture. It was extremely hard to calculate ounces to cups of bread flour- and I think the other ingredients too.
Jennifer Field says
Hi, Janie. I’m very glad you have this recipe a try. I do say in the post that I give all measurements in ounces because weights are more exact than cup measurements. I will look at the Temps I give for the milk and will most likely change it to “warm.” My general rule is that if you think the milk is at a cozy temperature when you test it, the yeast will like it too. 🙂 And after saying all that, did you enjoy the bread? I hope so!
Sue says
Thank you for this recipe. You mentioned that you would talk about the symbolism of the ingredients when serving communion. That is awesome! Can you give me an example of what that would look like for this recipe? Thanks!
Jennifer Field says
Hi, Sue. In this recipe, the main symbolism is the milk and honey that evokes the verses from the Old Testament that refer to a land flowing with milk and honey. In other of our Communion collaborations, we’d use fresh Spring herbs to symbolize rebirth for Communion services in the springtime, lemon for summer services, and we even used Champagne yeast in a pita recipe as a nod to New Year’s celebrations for a January observance. Maybe not quite so Biblical, but a nice reference, nonetheless.
Becky says
When you instruct to “scale” the dough, do you actually mean weigh the dough? If not, I have no idea what to do.
Jennifer Field says
Hey, Becky. Yes, scaling the dough is another way of saying to weigh the dough. Thanks for your question–I will add that to the post in case any other folks have the same question. Take care!
Andrew Enck says
I made this bread and loved it! I am making more today. If anyone can answer this question…. what if I cook one loaf tonight and the second I put the dough in the fridge overnight to cook tomorrow or sunday… will that work?
Jennifer Field says
Hey, Andrew! So glad you like the bread. You absolutely can bake a loaf after refrigerating it overnight. Take that portion of dough, shape it and pan it up, spray it/oil it and cover it and put it in the fridge. The next day, let it sit out at room temp for 60-90 minutes and then bake. Enjoy!
Kevin says
Can this be made in bread pans rather than rounds?
Jennifer Field says
Yes, it can. Scale out 1.5 pounds of dough for an 8″ x 4″ loaf and 2 pounds for 9″ x 5″. The recipe can also be doubled if you need more than one. Enjoy!
Jay says
Looking forward to trying this recipe! After weighing the dough, if I only need to bake one loaf, what’s the best way to store the remaining dough? How long do I have before I need to bake the rest?
Jennifer Field says
Hi, Jay. I would take the remaining dough and make 3-oz rolls or 4-oz burger buns with it. Once baked and cooled completely, they will freeze well for up to a couple of months and you can enjoy them whenever you’d like.