Baking

Altar Bread

There are those special foods that simply speak to tradition, to holiday, to holyday. 

four round loaves of bread resting on baking parchment

There is absolutely no reason that Mom’s mouth-watering Pecan Crisps could not be baked year round but we only have them at Christmas and only Mom takes on that loved-filled task to bake a double batch to be stored in the yellow cookie jar.  The same is true when making Altar Bread using a recipe from Father Fred Devett, TOR (Franciscan Friars of the Third Order Regular.)  Years ago, while in library school, baking altar bread was a biweekly task for Sunday Mass at St. Paul’s Catholic Student Center shared between my friend Hedy and me.  While my grad school days are a reminiscent blur of classes, daily flavors of Babcock ice cream, and sunny afternoons on Memorial Union Terrace sitting on the iconic Sunburst chairs, this recipe holds a deep celebration of Spring.

Again, a simple recipe that could certainly be made anytime but now I only bake it for Maudy / Holy Thursday.  Not quite truly unleavened as required for Pesach / Passover, while this recipe does not include yeast thus eliminating the time required for it to rise but it does include baking powder to give a little volume and lighten the texture.  The blend of unbleached and whole wheat flour, baking powder, just a pinch of salt, milk, and honey combine for a sweet, dense communion bite. 

Happy Spring!