So tonight I hosted a baking class for people from church who are willing to bake communion bread. The Rev. Beth Foote was our culinary (and spiritual) guide.
But spouse Linda, claiming she was hearing far to many giggles from the kitchen, outed me on Facebook. Oh great. Thanks, dear…
Chris Gulker - www.gulker.com 
Ok, for the less knowledgable, what makes communion bread? is it a flat cracker-like bread? or more of an italian-like loaf? or something different?
Amy-
I’d describe them as small, soft, bun-like rounds, made from a mix of whole wheat and white flour with honey and olive oil. They are leavened, despite the fact that Christ, celebrating Passover, would have shared unleavened bread with the Apostles – but, then, Episcopalians have always been a little loose with Scripture, if not ritual.
The cross is both symbolic and practical – it makes it easy to break the bread and the honey-and-oil texture minimizes annoying ‘crumb fallout.’ The honey also gives the bread a wonderful flavor.