Bread Recipes

Matzoh Unleavened Passover Bread

Recipe By :Dianne Weinsaft
Serving Size : 12 Preparation Time :0:00
Categories : Breads: Quick & Muffins Daily Bread Mailing List
Hand Made Holiday Breads
International Breads Jewish
Yeast Free

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups flour -- * (approximately)
1 Cup spring water -- (approximately)


* (preferably freshly ground with the coarsest bran sifted out; either hard whole wheat flour or spelt flour)

You will need a medium sized bowl, a rolling pin, a fork, or a metal comb or other utensil for making holes in the breads, and quarry tiles to fit on the rack of the oven or one or two baking sheets.

Place tiles or baking sheets on the bottom rack of the oven and preheat oven to 425=B0F.

When the oven is hot place 2 cups flour in a medium sized bowl and stir in water until a kneadable dough forms; you may have to ass a little more flour or water, depending on your flours. Turn the dough out onto a lightly floured surface and knead very quickly and vigorously until smooth, about 3 to 4 minutes. (Although you are trying to get the dough into the oven quickly, the time spent kneading is important, as it makes the dough easier to roll out very thin.) Cut the dough into 12 equal pieces and flatten with lightly floured hands.

Work with one piece of dough at a time, keeping the others covered with plastic wrap. On a lightly floured surface roll out one piece of dough as thin as possible. Prick it all over with a fork or or a sharp toothed comb, and then try to stretch it slightly to widen the holes you have made. Transfer to the quarry tiles or baking sheet, placing it to one side to leave room for more breads and bake for 2 and 1/2 to 3 minutes, until golden on the bottom and starting to crisp around the pricked holes.

Meanwhile, continue rolling out the dough, placing each bread in the oven as it is ready. If you are working with a partner, one should roll out the dough while the other pricks, stretches and bakes the breads. This will be much easier to get the breads baked in time. If your oven is small, you may not be able to fit in enough breads at once to get them done in time. If so, you can bake some of the breads on the your stove top in a dry skillet, to get them all started baking within the 18 minute time limit.

For a traditional crisp, dried matzoh, leave the breads out on a rack to cool completely and to dry.

With the small amount of dough this recipe makes, you can get all the breads into the oven if not completely baked) in less than eighteen minutes from when we first add water to the flour. the recipe assumes that you wish to make matzoh within the time limit; without a large commercial oven, and several helping hands for the rolling out, you must begin with a small amount of dough to get all the breads done in time. To make more, make the recipe again a second time. If you aren't worried about complying with the time limit, you can bake in larger batches.

Alternatives: If you prefer salted breads, stir in 1 teaspoon of salt into the flour, then add the water. You can add a little olive oil to the dough if you wish. Matzoh made with salt and oil is still matzoh, but not appropriate for a Passover seder (there is no need to rush these breads).


Makes 12 thin breads approximately 8" in diameter.

----

Matzo is the unleavened bread made from flour and water with no salt, no oil, and - most important, no yeast. It is eaten during Passover to commemorate the haste with which the Jewish people fled Egypt. During Passover no yeast or yeasted products may be eaten. In religiosly observant households, the house is thoroughly cleaned and swept, and all old flour, biscuits and other unleavened products are discarded.

Matzoh must be made quickly and with clean flour in order to prevent naturally occuring yeasts from making the breads rise. The Shulchan Aruch, a sixteenth-century codification of Jewish law, requires that no more than eighteen minutes should elapse. In order to get everything done within the time limit, many hands are needed to roll out the breads and get them cooked, and only small batches can be made at a time.

Historically, Jewish communities, whether in small villages in Italy or in the cities of Iraq or Morocco, turned the production of Matzo shmura, or "kosher for Passover" into a group effort. A special patch of wheat blessed by a rabbi was set aside to be harvested separately.=20 The wheat was milled using specially cleaned (and blessed) millstones in order to ensure no contamination by leavening agents. Most communities decorated their homemade matzoh with small holes, using a metal comb or fork to help prevent the bread from forming air pockets and rising during it's short baking time. If any bread puffed up during cooking, it was pushed down firmly to force the air out.

Today in Moscow, in Jerusalem, in New York, and in many other places in the world, the production of matzoh has been centralized and commercialized. We've come to think of it as a somewhat tasteless cracker that comes in a cardboard box. But homemade matzoh is a far more interesting and tasty bread."

>From: "Jazzbel"


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