Recipe for Communion Bread

When I was growing up, my mom was responsible for making the bread for our communion services. As a child, this was wonderful because we got the "overdone" or ends that weren't "pretty" enough to serve during the service. My Grandma Miller has shared stories of getting together with my Grandma Slagenweit, who were both the wives of deacons, to make communion bread together. This is the recipe they all used.

Communion Bread
6 cups of flour in a large bowl
2 1/2 sticks of butter
1 stick of margarine

Cut up butter and margarine into small pieces and work into the flour using fork or pastry blender. When done butter and margarine should not be be any larger than the size of a pea.

Make a well n the flour and add 1 can of evaporated milk. Work into the flour using a fork. You may need to add close to an additional 2/3 cup of milk until dough holds together.

Knead on a floured surface for 10 minutes. Lightly grease cookie sheet. Roll out dough on cookie sheet to not over 1/4 inch thickness. Using a ruler, score the dough into squares but don't cut the whole way through. prick each square three times with a fork.

Bake 20 minutes at 325-350 degrees - it will not brown a lot.

Allow to cool on the pan and then break into squares.