Bread for Lord's Supper

Well, I make my own...

I use Butter, flour and sugar...
I soften the butter, use some sugar, spoon in the all purpose flour, until it becomes a paste, bake it at 350 until it just starts turning golden brown on the edges..
This was an old recipe passed down to me from some old time Baptists.. .(at least 170 yr old recipe) They may have used oil early on, but through the yrs switched to butter.

I have never heard of only flour and water... that's a new one on me.


You should remind them that oil represents the Holy Spirit.

 

That much fight over bread? Someone has way too much time on their hands. The issue isn't the bread, but what that bread represents -- the body of Christ!

Question -- if the argument over bread is that specific are you using wine? That is exactly what the Bible stipulates. Just wondering if there is a fight over one element and tacit agreement that the other should be something other than what the Scriptures signify.

http://www.foodforlife.com/sprouted-grain-difference/genesis-1-29.html

Check out the products from the company above -- biblical recipies... Not really suitable for Lord's Supper bread, but good stuff for the dinner table!

 

It's bread, nothing to make a big deal about. Don't get the whole literal thing when it comes to elements in the Lord's supper. They are symbolic for goodness sake.

 

Sound's like it's time for a church-wide taste test—church lady's original recipe versus pastor's gourmet concotion.
Why not set up a Pepsi-Challenge-style booth at the next potluck?

 

Wow. And how much time is spent praying for the lost??

 

I've taken part in a Lord's Supper in a truck stop on Easter morning with some fellow believers. We used some unleavened crackers and some grape juice we bought there in the truck stop where we had our ministry. No big deal as it is the purpose behind it, not the stuff in your hands, that is important.

I prefer to go with unleavened bread simply because that's what Jesus and His disciples used because of the Passover.

 

I don't know how many times I've spent more than 5 minutes putting together a post only to loose the whole thing when the forum automatically signs me off. :BangHead:

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No wonder you only have communion every year or so!
Shucha hassle preparing it.

We usually purchase the machine-made Kosher matzo from the supermarket
and break it into small portions.

Rob

 

Some folks simply think THEIR OPINION is God's word--and it ain't! The specification in the Bible is "unleavened." If they want to get nit-picky about exact ingredients, appoint them to make it themselves or just go buy it.

Don't let this ruffle your feathers too much. You say this is your first senior pastorate and you've been on the job only 2 years. You haven't seen anything yet, brother! LOL! You will always find someone in the church who likes to feel important by exerting some type of "control," even if it's limited to how the coffee is brewed or how the flowers are arranged. When it first happens, it's disheartening and frustrating, but after a while you'll be able to overlook such pettiness and patiently love them in spite of it.

My dh would compliment them on their desire to try to "do it right" and appoint someone to take care of the communion on a regular basis. Then he'd smile and calmly forget about it and let the chips, er, crackers, fall where they may.

 

Careful avoidance of my question about wine... :tonofbricks:

 

Our liquor stores in Canada sell a non-alcoholic wine for churches, but most baptist churches use grape juice. Bread is also bought in the shops and diced for individual service.

What do you think was used on the battlefield in war? Sometimes we used plain, well, muddy water, a lot of times actual wine, even coffee a few times. The bread was generally pieces torn off a stale loaf we had handy. It was just nice to have a quiet moment to remember the Lord where we were.

Cheers,

Jim

 

At home in the States we have a Church of the Brethren. I believe the title is Granddaughters Cookbook. In it is a recipe for communion bread and it certainly has more ingredients than just flour and water, and yes it is unleavened. Unleavened simply means it does not have yeast in it.

Here are several communion bread recipes:

COMMUNION BREAD

10 c. flour
1 lb. butter
3-5 tbsp. sugar
1/2 pt. cream
1 pt. milk
1/2 tsp. salt

Mix dry ingredients thoroughly; add cream and milk to make a medium dough. Divide into 3 or 4 parts and knead well. When dough is smooth and free from bubbles, roll out with rolling pin onto metal baking sheets. Trim and mark with a ruler, cut and stick with fork. Bake in slow oven (350-375 degrees) until well done. Cut strips apart before removing from baking sheets.

COMMUNION BREAD

5 c. flour
1/2 lb. butter
5 tbsp. sugar
1 c. milk
1/2 c. cream

Work well first 4 ingredients, then add last 2 and work well. Divide into 3 parts and work all air bubbles out. Roll very thin. Bake on back of cookie sheet. Measure with ruler and prick with fork. Bake until light brown at 350 degrees. Turn out on cloth, trim edges and cut in strips.

AUNT CORA'S COMMUNION BREAD

1 c. butter
1 c. milk
1 c. sugar
1 tsp. salt
Flour, to stiffen

Put flour into large bowl, about 2 pounds, make hole; add all other ingredients. Mix until stiff enough to roll out; add as much flour as needed. Knead until blisters form, about 10 minutes. Roll out on bottom of inverted pans; cut into strips, almost through dough, then prick with fork where it is to be broken.

Bake 10 to 15 minutes at 350 degrees.

Let cool, place waxed paper on both sides, wrap in wet towel, let sit overnight. Next morning, cut strips the remainder of the way through and break into pieces - or leave intact to be broken later. Seal so that it is airtight, then place in refrigerator or freezer.

How many more would you like?

 

The Baptist Seminary in Prague uses Baptist Wine ... they call it that as it is wine from vineyards that were restored by German Baptists several centuries ago after a war in what is now the Czech Republic.

Some Baptists in Europe use wine, some do not. There are many traditions. Some eat the bread and then sip the wine. Some hold the bread and dip it in the wine.

Too often we in American believe our way is the only way. It isn't.

 

:thumbs:

Yup... Our church uses regular bread, dipped in either wine or juice, as one's conscience allows. We admit that the Bible, while not condoning drunkenness, also says "wine" (and that grape juice in the absence of refrigeration becomes wine whether or not one likes it that way). One dip of bread in wine will not a drunk make. Sending the priest (ala our Roman Catholic friends) into the back room to down the remaining cup or cups might... :thumbs:

 

For what it's worth, this practice is called intinction. I've never seen it done in a Baptist church but I saw it once at a wedding in a Methodist church.

 

You know, if the congregation is mostly older folks with no teeth, hardtack might pose a problem!

 

I am curious. If the fellow who insists that unleavened means only flour and water ... if he is so 'literal' in his interpretation does he also insist that wine, I mean real wine be used?

It would seem strange to take one word, unleavened bread, in a passage so literal and take a liberal interpretation of the word, wine.

Just curious.

 

Are you curious enough to actually read the passages describing the Lord's Supper?