Make your friends and family happy this Passover by preparing some mouth-watering bread recipes. Given here are some simple bread recipes for Pesach.
Passover Bread Recipes
Unleavened bread is an important part of a traditional Passover meal and is closely associated with the story of the Exodus from Egypt. In fact, it is customary for every follower to have unleavened bread or matzah during the seder meal. It is said that the enslaved Hebrews, while leaving the ancient land of Egypt, ate unleavened bread as they had to leave in a hurry and did not have time to let the bread rise. Eating unleavened bread on Passover reminds the Jews what it was like to be poor and enslaved, to keep away from inflated ego and to appreciate one’s freedom and independence. Some very simple and easy to make Pesach bread recipes have been listed below, just for you.
Bread Recipes for Passover
- 4 Eggs
- 1 cup Sugar
- 3 cups Flour
- ¾ cup Refined Oil or Butter
- 1 tsp Vanilla Essence
- Some Almonds (peeled & sliced)
- 1 tbsp Almond Extract
- In a mixing pan, put egg yolks, sugar and one cup flour. Mix properly.
- Next, put the remaining flour, oil or butter, sliced almonds, vanilla essence and almond extract into the mixture and blend properly.
- Take two bread pans and grease them by using some oil or butter.
- Pour the mixture into each of these pans and place them inside the oven.
- Bake for about half an hour, at 350 degrees.
- 3 cups Whole Wheat Flour
- ½ cup All-purpose Flour
- ½ tsp Salt
- 1½ cup Sugar or Honey
- 2 tsp Cinnamon
- 1 cup Raisins
- 1 cup Vegetable Oil
- 1 cup Milk
- 1 Egg
- Mix all the ingredients to prepare dough of correct consistency.
- Preheat the oven to about 400 degrees. In case you are using honey, heat the oven to 375 degrees.
- Using lightly floured hands, divide the dough into two halves and pat each ball until it achieves the desired thickness and width (approximately 3/8 inch).
- Next, cut the raw dough into squares and prick the center of each square with a fork.
- After this, sprinkle a mixture of sugar (2 tablespoons) and cinnamon (half teaspoon) over the surface of the bread.
- Place the bread inside the oven and bake for 15 to 20 minutes or until it changes to a slight brown color. However, make sure that the bread is not over baked, otherwise it will be too brittle.
- Whole Flour
- 1 pound butter
How To Prepare
- Mix all the ingredients together to obtain dough similar to the one made for a pie.
- Divide into four parts, work on each part separately, and then roll out until it reaches the thickness of pie dough.
- Prick or pierce the centre of each bread dough, with a fork.
- Preheat the oven for some time and bake the dough at around 350 degrees, for around 30 minutes or till the edges turn slightly brown.
- 2½ cups Flour
- 1 cup Water
- ½ cup Olive Oil
- 1 cup Sugar
- Sift the flour and the sugar together in a mixing bowl. Then add the olive oil to the flour mixture.
- Slowly add in the water, continuously mixing while the water is being added.
- Once the dough is of the desired consistency, make small round thin cakes, by breaking small pieces from the same.
- Start placing the cakes on slightly greased baking pans. After placing them on the pans, pierce each of them in the center by a fork or any other similar structure. This is done to prevent the bread from rising.
- Preheat the oven at around 350 degrees and bake the cakes for around 15 to 20 minutes. Make sure that the matzo is not overdone and dark brown.
- The bread pieces will be flat and resemble cookies.
- Processed items, such as dry fruits, are allowed to be consumed in Passover only if they have a hechsher (mark of rabbinical certification of kashrut), on their packaging. At the same time, Jews should undergo a careful reading of their ingredients as well, to make sure that no non-kosher item has been included therein.
- While using the five grains, namely wheat, barley, spelt (emmer), rye and oats, for any Passover recipe, make sure that you do not mix them with water or anything containing water. In case you do, do not allow the ingredients to stand for longer than eighteen minutes without being baked. Otherwise, the dish will become chametz and thus, prohibited.
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