Fr. Robert Bower Recipe for leavened Host 4 cups flour 2 1/4 teaspoon yeast 3/4 teaspoon salt 2 to 2/12 cups water - amount is approximate small bread stamp biscuit cutter same size as bread stamp Mix flour, yeast, and salt in mixer with bread hook. (Salt can be omitted, some traditions call for salt some say it should be omitted) Slowly add water as bread is mixing till the dough sticks together in a slight sticky ball. Amount of water need varies depending about your flour and humidity. Let dough rise covered in a bowl till it doubles in size. Work with 1/4 of the dough at a time for ease of use. Roll out the dough like you were making thin crust pizza. ( as thin as you can get it…no thicker than ¼”) Once the dough is rolled out take a small bread stamp and stamp out as many host will fit on your dough. Then take the biscuit cutter and cut out the hosts. I usually lay my dough on a piece of parchment paper on a pizza peel and then cut out the host. I then pull away the scrap and then it is easy to slide the host into the oven to bake them right on the parchment paper. Pierce each host in the shape of the cross and the center. This will keep the host flat as they bake. Otherwise they will rise in the oven as they bake. Bake the host at 350 F for 4 to 8 minutes on a baking stone. Once cool they can be kept in a air tight bag in the freezer.
Posted on: Wed, 07 Aug 2013 02:31:45 +0000