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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.
Unleavened Bread - Kosher Recipe
After consulting two Jewish synagogue cookbooks and not finding a recipe, I finally located one in my favorite resource book entitled, The First Jewish Catalog by Siegel and Strassfeld (about $15- 20). Three catalogs are now available as well as one or two children's catalogues. You may order them from the Jewish Publication Society (see address list on our site). This book is FULL of information on LOTS of topics! The following quote is found on page 143-144:
"On matzah ...Since the prescription regarding the eating of matzah in place of hametz (leavened bread) is repeated several times in the Torah (see Exodus 12), it has come to be observed with extreme strictness---particularly on the first two nights (Seder nights). [Side note from Cheryle: April 21 and 22, this year]. There are several types of matzah varying in their strictness:
1. Shemurah (watched): Hand-made. The wheat is watched from the time of harvesting until the final baking to insure that no water, heat, or other natural processes cause it to begin fermentation. It is hand-made, constantly observed, and the utensils used for making it are washed every eighteen minutes (the time when fermentation can begin, according to halakhah).
2. Shemurah (machine-baked). Same as above but baked by mechanical processes. Although this is kosher (permitted) in all ways, some have questions as to whether the introduction of machinery necessitates revision in the laws.
3. Non-Shemurah. This is the supermarket matzah. It is only watched from the time of grinding (as opposed to the time of harvesting). Although this is also kosher (permitted), many people prefer to use the Shemurah matzah to fulfill the mitzvah during the Seder, and use non-Shemurah for regular daily consumption during Pesach (the week of the festival).
4. Egg matzah. Matzah baked with egg, milk, wine, or fruit extracts. It is called "unleavened bread prepared in a rich manner." Eating this will not fulfill the obligation of eating matzah at the Seder.
INGREDIENTS AND TOOLS
Special Passover flour or whole-grain wheat, cold spring water, a baker's oven, smooth working surfaces---preferably glass or marble slabs, 1-kneading tub, rolling pins, sandpaper, matzah - perforating machine (you may have to improvise this: it looks like a rolling pin with spikes), long wooden poles, and 6 or more people.
THE BASIC PROBLEM
Hametz, which is forbidden during the entire holydays of Passover, is defined as any fermented grain product (specifically from one of the "five grains" mentioned in rabbinic literature: wheat, spelt, barley, oats, and rye. Rice, millet, and beans, while not explicitly forbidden in the Talmud, are not eaten by all Ashkenazic Jews because they undergo a process similar to fermentation- Fermentation is presumed to take place within eighteen minutes after exposure of the cut grain to moisture. Matzah is required as the central element of the Seder and is the staple food throughout the week of Passover. It is defined as, "the bread made from grain and water dough without fermentation" The problem, of course, is how to make such a dough without causing fermentation. This is accomplished by three means:
1. Protecting the ingredients from moisture
and heat prior to mixing.
2. Preparing the dough very rapidly.
3. Baking at extremely high temperatures.
THE STARTING INGREDIENTS
The flour must be absolutely dry and stored in a cool, dark place. According to the strictest interpretation, it should have been watched from the time of reaping to ascertain that it was never exposed to moisture. Such flour, known as Shemurah flour, may be purchased from one of the Shemurah matzah bakeries in New York. According to a more lenient view, it is sufficient if the flour was watched from the time of milling. In the latter case, you may purchase whole grain for matzah at any grain store and mill it yourself, making sure that your mill is kosher for Passover before you start.
The water must be drawn from a spring and allowed to settle overnight in a cool, dark, place. This is done so the water will not be warm. The vessel in which it is stored should be perfectly clean and kosher for Passover. Tap water, or bottled spring water may not be used.
Before starting, make certain that the boards, rolling pins, etc., you are using are kosher for Passover. Everyone who will be handling the dough should wash his/her hands in cold water before beginning work and between each batch of dough handled. You must dry your hands thoroughly. The flour and water are mixed in a tub at a ratio of 3 1/4 to 1. The maximum amount of flour to be used at any one time is 3 pounds. Unless you have a small army of people to feed, it is advisable to use much less. Once the dough is made, it should be cut into small pieces no bigger than the palm of your hand and distributed for kneading. Each piece should be worked continuously. The dough may not sit on the table even for a brief period. Kneading prevents the dough from rising. The small teyglekh, or balls of dough, should be kneaded until they are of uniform consistency---perhaps from 60 to 90 seconds---and then rolled out into a pancake shape. While the matzos are being rolled they should be constantly picked up to make certain that the dough does not stick to the table- One reason this is important, is that unlike kneading bread, one may not sprinkle additional flour onto the kneading board. Once the dough becomes very thin and reaches a diameter of 6 or 8 inches, it should be carried on the rolling pin to a special place where the matzah is perforated with holes by means of a special machine. From here the dough is taken to the oven.
Between batches of dough, several people should be assigned to clean off each work spot and every rolling pin. Because water might produce hamatz, sandpaper is probably best for this purpose.
As noted above, it is probably necessary to use a baker's oven to make matzha in order to reach temperatures of 600 to 800 degrees F. The oven should be stoked up from 2 to 4 hours or more before baking begins. The perforated matzos are placed in the oven with long wooden poles and should bake within 2 to 3 minutes. The total time lapsed from the beginning, to the kneading, till the matzos are placed in the oven, should never exceed 18 minutes.
After baking is complete, a small portion is separated. Using the same blessing that is used when baking hallah (see Hallah), this portion is burnt up completely.
BLESSING FOR HALLAH AND MATZAH
"Blessed are You, Lord God, King of the Universe who has sanctified us and commanded us to separate the matzah."
***********End of Article from Book*******
.........Interesting, isn't it? So what can you do? Well, this is a problem for many beginners. What we did was call our local grocery chain and ask them to order matzah bread for us. The largest distributor is Manischewitz. They market two different matzah's: one that is especially baked for Passover and one that is not. The difference is in the watching and preparation as discussed above. There are other brands of matzah available and your grocer needs to be contacted AS SOON AS POSSIBLE to insure you get your supply. When our local grocery person tried to order about 30 days before the season, he couldn't get any for us! Panic struck! We had to travel to Tulsa in order to purchase matzah for our Passover Seder. Passover supplies are more prevalent in the east and locations with Jewish communities. Smaller towns/cities without Jewish neighborhoods will have a more difficult time locating Seder items. Matzah does not last long---especially the imported brands from Israel.
I have typed onto our net-site an entire section on Passover. It includes the chapters from Eddies book, The Seven Festivals of the Messiah, and the entire Haggadah that Eddies has written that takes each step of the Seder and breaks it down for easy explanation. The Haggadah is "user friendly" and explains exactly what to pick up when, and what is being taught in light of Messiah Yeshua. It is scripted so the group, family or church, may use it as a responsive reading. This allows for no hassles for the leader as he/she may just read the leader's part and not have to memorize a script.
On the net-site, and in the back of Eddies' book is an excerpt from my book, The Anti-Panic Passover Guide. This is everything you ever needed to know about putting a Seder together. It gives you shopping lists, menus, music suggestions, committee assignments, time lines, recipes (excluding the receipt to make unleavened matzah ), and much more. The Guide is available for $3 in spiral binding. It includes much that will allow a passover coordinator to check-off like a workbook. Any one, or group considering hosting a Seder and needing Haggadot, needs to contact us as soon as possible. We have ask that orders be placed AS SOON AS POSSIBLE so we will know how many books to print, and allow time for shipping. We suggest, at minimum, one Haggadah for every 2 persons. The Haggadah is $8.00 each. If you order 10 Haggadots, then we offer a free Anti-Panic Passover Guide that is sent NOW to the coordinator.
The Anti-Panic Passover Guide may be successfully used for Seders with as many as 700 participants, as well as by single families. The Haggadah is great in either setting.
Be flexible with a first time church and allow them this demonstration Seder. You will be welcomed back if you help them see HIM. The difference in time offers a perfect opportunity to explain why we need to study our Jewish roots in order to understand why the time difference. We encourage people to do a Seder within the time frame that suits their schedule. We strongly recommend you purchase a copy of Our Father Abraham by Marvin Wilson (local Christian bookstores [$18-20]), and read it before hand to help you understand why the study of Jewish roots is important. We suggest giving a copy to your pastor and begin working with him on his Seder. Haydid has published an accompanying workbook that helps to guide bible study groups through Our Father Abraham in a 15-week program.
Blessings on baking your own unleavened bread!..... Personally, I prefer to buy mine!
Shalom in Messiah Yeshua,