Thank You
Dear friends,
I will never find enough words to thank you for the celebration of my ministry on November 12. It exceeded my expectations and reminded me why I have loved being in ministry all these years – you and people like you have given me the honor of relationship, friendship, kindness, and compassion. The Holy Spirit moves among us and binds us together in ways we may never fully understand. It’s been an honor and a joy to serve among you.
Often when a pastor leaves a congregation, we share in a small liturgy of sorts. It goes something like this –
The pastor and congregation may release one another with these or similar words.
Pastor Cathy: I thank you, the members and friends of Pendleton Center United Methodist Church, for the love and support you have shown me while I have ministered among you. I am grateful for the ways my leadership has been accepted. I ask forgiveness for the mistakes I have made. As I leave, I carry with me all that I have learned here.
People: We receive your thankfulness, offer forgiveness, and accept that you now leave to enter retirement. We express our gratitude for your time among us. We ask your forgiveness for our mistakes. Your influence on our faith and faithfulness will not leave with your departure.
Pastor Cathy: I accept your gratitude and forgiveness, and I forgive you, trusting that our time together and our parting are pleasing to God. I release you from turning to me and depending on me. I encourage your continuing ministry here and will pray for you and for the pastoral team you have been blessed with.
Now – about the bread for communion. I pray that you will take a chance and try to make the communion bread to be offered to those gathered in worship. You may have your own recipe. Here are the basic things needed:
Bread must be soft, fresh, not crisp or crumbly.
Homemade bread doesn’t respond well to freezing - if you do freeze it, wrap it in plastic wrap very tightly, and then wrap it in foil. Don’t freeze for more than 5-7 days.
It needs to be tearable - so make a loaf and try tearing a piece off to see if it stays intact.
It should be a neutral flavor - not rye or intense wheat and best that it doesn’t have any nuts or fruit added (too many allergies to risk it).
I have included the recipe for a single loaf below. I make a double loaf and usually get the three loaves needed for a weekend. For the gluten-free bread, I use King Arthur’s Flour Gluten Free Bread and Pizza Mix. It can be found in the gluten-free section at many of the bigger grocery stores.
Very important - it is very easy to overbake bread or underbake it. I use an instant read wand thermometer inserted into the center of the loaf. The bread should be baked to 195-203 degrees Fahrenheit. The best is between 195-200.
You can do it! I know that your pastoral team would appreciate any offers to make or buy bread for communion.
Blessings to you this Christmas season and all the days to come.
Cathy
Communion Bread
Single loaf
1/2 cup whole milk at room temp
2/3 cup hot water (hot tap water)
5 tablespoons melted butter (let cool if it gets hot)
1/4 cup sugar (32.25 grams)
1 tsp salt (slightly rounded)
2 1/4 teaspoons of yeast (or 1 packet of yeast)
3-4 cups (875 grams) of bread flour
Put hot water and milk in large bowl
Sprinkle yeast on water/milk mix, stir around with a fork
Let yeast/liquid sit until it starts to bubble up
Add sugar, salt, melted butter
Add two cups (250 grams) of flour and stir very well
Add 1 more cup (125 grams) of flour and attempt to stir until it isn’t working. Pour mixture out on clean counter and knead as demonstrated until all the flour is worked in. Add up to ½ cup additional flour until it’s no longer sticky.
Knead for at least 5 minutes, only sprinkling additional flour if the dough gets sticky.
Put smooth round ball of dough in oiled (or sprayed) bowl and let rise for 1 hour.
Put dough on smooth surface and pat it down into a rectangle, roll up from long side into a log and place in pan sprayed with PAM or other spray.
Let rise for 45 minutes
Bake in middle of the oven for about 25 minutes or until internal temperature of bread is between 198 and 202 degrees
