Breads & Rolls Cookbook

Unleavened Communion Bread

If you get it golden brown it’s great to eat with salad. I got this a bit overdone and could hear the crunch throughout the church.

4 C. flour
1 tsp. salt
2 T. sugar
1/4 C. butter or margarine
1 C. milk

Sift dry ingredients together in bowl. Cut in butter until mealy. Stir in milk, making a stiff dough. Roll out thin on a lightly-floured surface. Place on a lightly-greased cookie sheet. Mark into squares with a serrated knife. Pierce dough with a fork. Bake in preheated 375º to 400º oven for about 15 minutes, or until golden or very lightly colored.

NOTE: This recipe dates back to 1775. Crackers were not available in Boonsharough, so Rebecca Boone made her own and this is her recipe. Recipe will make enough bread for 3 Communion servings.

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