Help for communion bread
I bake leavened bread for our church's communion celebration on the first Sunday of each month. I love doing it and everyone who knows the bread comes from my kitchen, tells me how wonderful the bread tastes. We have 3 services on Sunday morning and at the 9am service communion is taken by intinctin (a small piece of bread is dipped in the grape juice and then eaten). My recipe is to tender and when the bread is dipped, it tends to fall apart, leaving pieces of bread in the communion chalice. I phoned my mom, an avid bread baker and I use her recipe, and she advised me to knead it more and decrease the oil to about 1/4 cup for 2 loaves and see how that works. Can anyone give me any other pointers to get a chewier, more elastic bread that will hold up to being "dipped"??
Thanks, in advance!!!