This week get ready to participate in the Sacrament of the Lord’s Supper as a part of morning worship on April 5 at 10am.
Get your supplies ready:
It’s easy. Session has authorized home communion for our congregation while we worship together, physically separated. You’ll want to have some bread on hand and, ideally, some “fruit of the vine” – we use grape juice at First Pres, but if you don’t have any in the house and aren’t comfortable venturing out to pick some up, get as close as you can manage.
Make it special:
Maybe you will want to make your own bread this week for communion on Sunday. There are lots of super easy recipes online (including some that use only flour, water, yeast, and salt) and it’s a fun way to engage your family in preparing for communion.
Our own Tricia Cavan (who welcomes you into the church office at the front desk) and her family have shared a favorite recipe of theirs and a YouTube instructional video below. Check it out!
Pastor Griggs baked his first ever loaf of bread last week as a practice run, so if he can do it, you certainly can!
Follow along with Pastors Chris and Jonathan on Facebook Live Sunday morning:
Communion is the church’s family meal. We gather at the table of Christ to remember his love for us, the sacrifice he made upon the cross, and to be met by the Holy Spirit. On Sunday morning in worship, Chris and Jonathan will guide you along in participating in the sacrament from your home.
Tricia Cavan’s Bread Recipe and YouTube Instructional Video
CLASSIC WHITE BREAD (makes 2 loaves in 8×4 loaf pans)
Ingredients:
- 1 2/3 C lukewarm water (divided)
- 1 package yeast (2 1/4t)
- 1 t sugar
- 1 T honey
- 1 t salt
- 1 1/2 T butter cut into small pieces
- 4 C (plus 2 T) all-purpose flour
Instructions:
- Preheat oven to 390F.
- In a bowl of a stand mixer fitted with a dough hook combine half the warm water, yeast and sugar. Let stand for 10 minutes.
- Add remaining water, honey, salt, cubed butter, and 4 cups of flour to the bowl. Knead on low speed until the dough comes together (soft but not sticky. If it’s sticky add 1-2T flour.) Knead for 6-8 minutes until nice and smooth.
- Transfer dough to olive oil-coated bowl and cover with clean dish towel to rise for 45 minutes.
- Prepare 2 bread pans by coating the insides with olive oil.
- Dump dough onto lightly floured surface; divide in 2 pieces. Shape each piece into an 8×12 rectangle and then roll to fit into the prepared bread pans. Cover with a towel for 45 minutes to rise again.
- Bake 25-30 minutes.
