I spent a lot of time at the Episcopal Church of the Redeemer when I was little (6-9?) This really blurry pic is the enormous mural on the front wall of the sanctuary.
It was the center of a tremendous renewal in the church at that time. My parents were going down there a couple of times a week for worship, while maintaining regular Sunday attendance and membership at our west side parish. They had amazing programs for youth as well as adults and did groundbreaking work in the community.
Cheesehead's post about varieties of communion bread made me think of Redeemer Bread, which was used for Eucharist there. When I went to St. Francis College Station, where Jeff Schiffmayer, late of Redeemer, was our vicar, we always used it there too. His multitalented wife, Sylvia, was our baker.
Love. this. Give it a try & let me know what you think...
Houston Redeemer Bread
Makes two loaves
1 cup all-bran cereal (nuggets,
not flakes)
1 stick butter
3/4 cup honey
1 tablespoon salt
2 packages of dry yeast
2 eggs, slightly beaten
6 1/2 cups all-purpose flour
Pour 2 cups of boiling water over cereal, butter, honey, and salt mixture. Stir to mix. Cool until lukewarm.
Dissolve dry yeast in a half cup warm water. Add yeast mixture to other cooled mixture. Add eggs and flour. The bread will be too sticky to knead so just mix well.
Cover and let rise for 60 to 90 minutes until double in size. Punch down and place into two large, greased loaf pans. Let rise for another 30 minutes. Bake at 350 degrees for 30 minutes.
