Unleavened Bread Recipes
Recipe 1 - Suitable for Passover:
This is the recipe we use here in Wales for the Passover Bread:
Ingredients: 1 pound (450 gms) of plain wholewheat flour 2 teaspoons (10 ml) salt 4 tablespoons (60 ml) virgin olive oil Water
Directions:
1) Mix flour and salt
2) Add oil and sufficient water to make a stiff dough
3) Divide dough into small, manageable pieces
4) Roll each one out onto a thinly-floured board - and prick all over with a fork
5) Bake on a lightly-oiled baking sheet in hot oven (about 10 mins) until pale brown and crisp
If you prick the dough with a fork, it helps to get rid of more of the air bubbles
If you wish, you can lightly "score" the rolled out dough, so that it breaks into more uniform sizes for Passover
(You can add 2 egg yolks if you wish, but do not do this for the Passover bread.)
Remember - if you are making bread for Passover:
The kitchen should be unleavened beforehand.
It is custom to leave the bread intact - not broken - until Passover evening. (Ex 12:46, John 9:36)
Recipe 2 - Suitable for Unleavened Bread but NOT Passover:
This recipe came from the March 1979 issue of the Good News. NOTE: This should NOT be used for the Passover - as sugar etc. is used (Lev 2:11)
Ingredients: 1/3 cup hot water 1/2 cup butter 1 teaspoon salt 1 1/3 cup whole wheat pastry flour 2 cup oatmeal flour 2-4 tablespoon brown sugar sesame seeds (optional)
Directions:
1) Mix hot water and butter
2) Add remaining ingredients
3) Form into a ball and chill about 3 hours
4) Roll out very thin and cut with cookie cutters (or score into squares)
5) Bake at 350 to 375 degrees until light brown - about 12 minutes
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