Altar Bread Bakers

At the center of our celebration are the simple yet powerful elements of bread and wine.

The bread that we use for Mass is usually the flat round wafers that we call hosts. The term host comes from the Latin word hostia, which means victim, one to be sacrificed. For many centuries, hosts were made in monasteries, and even today many monastic communities of religious men and women support themselves by baking hosts and supplying them directly to parishes.
 
Holy Infant is fortunate to have a ministry of dedicated bakers who make bread for the celebration of the Eucharist. The recipe for the baking of Eucharistic bread is as per the requirements of the Roman Catholic Church’s Canon law, and the General Instruction of the Roman Missal.
 
The recipe for Eucharistic bread is simple. It must be made from whole wheat and white flour, and water. No additional ingredients may be added.  
 
Our bakers supply home-baked altar bread for our Masses, on the second weekend of each month, from January through May and September through December. Bread is not baked during the summer months.

Jody Zeillmann leads the Altar Bread Baking Ministry.