Bread Recipes

Advent Kit Week 1- Baking Communion Bread

Whether or not you got an Advent Kit, you’re invited to join us in our weekly Advent activities. This week Lisa Goad guides us through making bread for home communion- THIS SUNDAY, December 6th, and shows us a variation to make sweet bread later on in the month. Show off your loaves & your baking shenanigans with the hashtag #RCPCHomeWorship

Here’s the recipe (shared with us by House of Bread!):

(Almost) No-Knead Brioche Bread – 2 loaves

2 sticks unsalted butter, melted 1 cup milk, warmed to just above room temperature
1⁄4 cup honey
6 room temperature eggs
30 ounces all purpose flour (about 7 cups)+ more for kneading
2 1⁄2 teaspoons instant yeast (1 packet)
2 teaspoon salt

1. In a medium bowl, stir together flour, salt, and yeast; set aside.
2. In a large mixing bowl, combine butter, milk, and honey.
3. Add room temperature eggs to the butter mixture and whisk until everything is well blended.
4. Add flour mixture to the liquid ingredients and stir well; dough will be very wet and sticky, more like cake batter than bread dough.
5. Cover the bowl lightly with plastic wrap or with a lint-free towel and set in a warm place to rise at least one hour. The dough will not double in size but will puff up considerably.
6. After the dough has risen, dump it out onto a well-floured counter and knead in additional flour until the dough can be handled without sticking and holds it shape when rolled into a ball. It isn’t necessary to knead for any particular length of time, just mix in enough flour to get to the right consistency.
7. Divide the dough into two pieces and shape into an 8” long log.* Place each log into a greased 8”x4” loaf pan, cover, and set in a warm place to rise about 1” above pan rim.
8. While bread is rising, preheat oven to 375 degrees.
9. When bread is risen, bake 25-35 minutes until loaves are browned on top and sound hollow when tapped on the bottom. Cool on a wire rack.

* If desired, the dough can first be rolled into a rectangle, approximately 10”x18”, and spread with a filling. Roll from the short end into a log shape, tuck the ends under, and place in a loaf pan. The dough can also be shaped into an artisan style loaf and baked on a sheet pan.
Visit the House of Bread at to learn more about this ministry and to find ways that you can be involved.

Optional filling ideas:
butter, cinnamon & brown sugar Nutella spread, fruit preserves or lemon curd dried fruit & nuts
apple butter, butter, almonds, powdered sugar

Original of the video here

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