Passover Bread Food

UNLEAVENED BREAD FOR PASSOVER

Unleavened Bread for Passover image

This is the recipe we use for observing Passover at Our Saviour's Lutheran Church. You can use syrup or sugar instead of the honey, but I like the honey. I'd also make this for the kids and I to eat as a snack.

Provided by Charlotte J

Categories Breads

Time 30m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

4 cups whole wheat flour
1 cup white flour
2 cups water
1/4 cup honey
1 1/2 teaspoons salt
1/4 cup oil

Steps:

Roll out to 1/8 inch thick.
Place on greased cookie sheet.
Score into about 1 inch squares.
Cut into 4 x 5 rectangles.
Bake at 400 degrees about 15 minutes.
In the first minutes of baking, prick bubbles that may form.

PASSOVER BREAD

Passover Bread image

These passover bread rolls are the perfect breads to pack up sandwiches and change up your matzo.

Provided by Melinda Strauss

Categories Breads

Time 1h20m

Yield 8

Number Of Ingredients 6

Ingredients

1 cup boiling water
½ cup olive oil
2 cups matzoh meal
1 tablespoon sugar
1 teaspoon salt
4 eggs

Steps:

Heat together boiling water and oil on the stove until the mixture is boiling. Add matzoh meal, sugar and salt and turn off the heat. Mix together until a ball is formed. Let cool for a few minutes then add the eggs, one at a time, and stir until combined. Very important to add the eggs one at a time! Let the mixture rest for 15 minutes. To form the bread, wet your hands with water and roll some of the dough in your hands and shape however you want. Place the dough on parchment paper and continue forming your bagels. You can shape the dough however you want and as big or small as you want. Just keep rewetting your hands or the dough will stick. Bake at 350 degrees F for 45 minutes - 1 hour. Eat hot right out of the oven or wait until cooled. Place in an airtight container for as long as the bagels last on the counter or freeze for later.

Nutrition Facts :

PASSOVER BANANA BREAD

Passover Banana Bread image

This year I finally figured out the secret to converting a regular cake recipe to a Passover cake recipe! The secret is that when you replace the flour in the recipe with matzo meal, you sub 40% of it with something else, like shredded coconut or ground nuts. This way you avoid baking a brick (like the ones our ancestors made during the slavery in Egypt!). The bananas in this recipe also help to moisten the cake.

Provided by GalicioBocharit

Categories Quick Breads

Time 1h20m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 13

Ingredients

3 cups shmura matzo meal
1 cup shredded coconut
1 cup ground walnuts
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
3/4 cup oil
2 cups sugar
6 eggs, separated
8 overripe bananas, peeled & mashed
2 teaspoons vanilla extract
1 cup coarsely chopped walnuts
1 pinch salt

Steps:

preheat oven to 350.
grease a 9x13 rectangular cake pan.
combine matzo meal, coconut, ground nuts, baking powder, baking soda, cinnamon & salt.
In a separate bowl, combine oil, yolks, bananas and vanilla.
In a third bowl, whip egg whites and sugar until stiff peaks form.
Gently fold dry mixture into the egg whites.
Gently fold banana mixture into the rest of the batter.
Lastly add the walnuts and bake for 1 hour or until a toothpick comes out clean.

Nutrition Facts : Calories 369.8, Fat 18.2, SaturatedFat 3.7, Cholesterol 63.5, Sodium 245, Carbohydrate 48.9, Fiber 2.7, Sugar 28.2, Protein 5.7

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