Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Jewish cooking?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Jewish cooking?),it will help you,my kids.
I need an unleaven bread receipe for our communion can anyone help
Answer:
Unleavened Bread - Simple Recipe
1 c. flour
3 tbsp. sugar
1/3 tsp. salt
1/3 c. shortening
2 - 2 1/2 tbsp. milk
Sift the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form in dough. Roll dough (using floured rolling pin) to 1/4" thick. Cut in 1/2" squares. Pierce it with a fork in long rows from top to bottom of each piece. Bake at 375 degrees for 15-20 minutes until done.
HEALTHY" JEWISH
UNLEAVENED BREAD
Copyright (c) 2002-2003
All Rights Reserved
Rev. Diana Gray
2 cups of flour
1 tea. salt
2 Tble of Crisco Shortening....
or Smaltz can be used That's rendered chicken fat.
(Smaltz: Take the skin off of a chicken along with chopped up onion and 'slow' fry it in a pan until the grease is fully formed. Drain, add salt to taste and refrigerate it. Smaltz can be used just as you would use margarine or butter.)
Now, add enough warm water to the flour mixture until it forms into a bread dough ball. Kneed it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour.
On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350* oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it.
One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers. Also when making Unleavened bread the Kosher way you have to make it all within 18 minutes. We often eat this bread, I love it with butter or Tahini. That's like peanut butter only made with ground up sesame seeds. Enjoy!
Unleaven bread
( no sugar or salt thats why its called unleaven!!!)
Flour and water
start with one cup of unbleached all purpose flour and add water very slowly start with tablespoon.
keep adding flour or water until it gets a dough consistentcy. roll dough in flour enough so you can roll it out flat.(works best if you roll it between wax paper with some flour so it wont stick to the paper)
brush some four on a baking sheet so it wont stick and then lay the flatened dough on the sheet.
You can use a tracing wheel(from a sewing kit) to make squares to your desired size. Or you can bake it like is and "break bread" like they did back then.
Bake at 350 until it gets light golden brown, if it bubbles in the middle just deflate it by poking it with a fork or knife.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Jewish cooking?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Jewish cooking?),it will help you,my kids.
I need an unleaven bread receipe for our communion can anyone help
Answer:
Unleavened Bread - Simple Recipe
1 c. flour
3 tbsp. sugar
1/3 tsp. salt
1/3 c. shortening
2 - 2 1/2 tbsp. milk
Sift the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form in dough. Roll dough (using floured rolling pin) to 1/4" thick. Cut in 1/2" squares. Pierce it with a fork in long rows from top to bottom of each piece. Bake at 375 degrees for 15-20 minutes until done.
HEALTHY" JEWISH
UNLEAVENED BREAD
Copyright (c) 2002-2003
All Rights Reserved
Rev. Diana Gray
2 cups of flour
1 tea. salt
2 Tble of Crisco Shortening....
or Smaltz can be used That's rendered chicken fat.
(Smaltz: Take the skin off of a chicken along with chopped up onion and 'slow' fry it in a pan until the grease is fully formed. Drain, add salt to taste and refrigerate it. Smaltz can be used just as you would use margarine or butter.)
Now, add enough warm water to the flour mixture until it forms into a bread dough ball. Kneed it for about 10 minutes until the dough springs back when pinched. With your hands break off golf ball size dough and roll shortening around each ball. Set a bowl full of these greased balls aside for about 1/2 hour.
On top of a floured surface roll out each ball into flat round circles. Sometimes I make them very thin and poke holes into the surface. (This is matzo crackers when baked until crisp) Other times I make the dough fairly thick and bake it in a 350* oven. I have also used a hot griddle cooking the bread until each side is slightly browned. Play with the dough until you have it the way you think that you would like to eat it.
One more thing, after you cook the thin bread as soon as possible seal it into an air tight container, because they dry out quickly unless of course you want matzo crackers. Also when making Unleavened bread the Kosher way you have to make it all within 18 minutes. We often eat this bread, I love it with butter or Tahini. That's like peanut butter only made with ground up sesame seeds. Enjoy!
Unleaven bread
( no sugar or salt thats why its called unleaven!!!)
Flour and water
start with one cup of unbleached all purpose flour and add water very slowly start with tablespoon.
keep adding flour or water until it gets a dough consistentcy. roll dough in flour enough so you can roll it out flat.(works best if you roll it between wax paper with some flour so it wont stick to the paper)
brush some four on a baking sheet so it wont stick and then lay the flatened dough on the sheet.
You can use a tracing wheel(from a sewing kit) to make squares to your desired size. Or you can bake it like is and "break bread" like they did back then.
Bake at 350 until it gets light golden brown, if it bubbles in the middle just deflate it by poking it with a fork or knife.
correctness,It's Non-profit and only for informational purposes.
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