This last weekend, Corhaven hosted a delightful retreat with The Washington Institute about “Rhythms and Vocation: An Experiential Introduction to the Rule of St. Benedict.”  At the end of the day, the group shared in Eucharist with this simple recipe. Laura Fabrycky, on of the leaders of the retreat, shares this recipe with you just in case you get a chance to bake this bread and share communion with a christian community.

“The bread which we break, is it not the communion of the body of Christ? For we, being many, are on bread and one body; for we all partake of that one bread.” 1 Corinthians 10:16-17

Lightly coat a baking sheet with vegetable oil and set aside. Preheat the oven to 400 degrees F. Sift the flour, baking powder, and salt into a large bowl. Place the honey, milk, water, and oil in a small saucepan over low heat and simmer until the ingredients are combined.

Add the wet ingredients to the dry and mix well. Turn the dough out onto a lightly floured surface and gently knead a few times. Roll out the dough until it is about 1/2 inch thick and roll it into a round.

Cut a cross into the surface of the dough with the blade of a sharp knife. This facilitates breaking the bread into four quarters so others can help the celebrant break into the required number of pieces. Place the bread on a baking sheet and bake for 20 to 25 minutes. Place on a cooling rack to cool completely.

(taken from McIntosh, Marth, ed., Jan Karon’s Mitford Cookbook and Kitchen Reader (New York: Viking/Penguin, 2004), pg.  295.)