MAKING HOST FOR EVERY CATHOLIC CHURCH MASS

The hosts "

From the Latin hostire, "to depart", "to break". The host is white, round and thin unleavened bread. Made with flour, it is transubstantiated in the Eucharist and is communicated by the president and the faithful. In the first centuries the daily bread "of each day" was used in the Eucharist. From the 9th century the unleavened bread began to be used. The host is also called “form”.

The hosts are unleavened bread discs, that is to say, no yeast has been used in their preparation.

Normally, this Eucharistic bread is made by hand by the priests and nuns themselves, although there are also bakeries specialized in its preparation.

The recipe for the hosts is very simple: water and a mixture of flour from different varieties of wheat. One of them, rich in gluten, is what gives the Form its corky texture.

The previously extended dough is heated between two plates at 170 ºC, so that the water evaporates. In this way, sheets of dry and crusty bread are obtained, which are stacked and moistened with water. Then, with a special dough cutter, the hosts themselves are cut, which are left to air for 5 or 6 days, before being packaged.
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