Looking for good recipes for unleavened bread? Unleavened breads, traditionally eaten during the Feast of Unleavened Bread and Passover, are breads that are made without leavening agents.
Cheese Bread
1/2 lb longhorn cheese
3 eggs
1/2 lb jack cheese
1-1/3 cup milk
1 cup flour
1/2 cup melted butter
1 tsp salt
Grate cheeses. Mix ingredients and put in greased pan. Bake at 350°F for 45 minutes.
UNLEAVENED BREAD (MATZO) RECIPE #1
Preheat oven to 475 degrees prior to mixing ingredients
2 cups of flour
1 teaspoons of salt
1 tablespoon of Olive Oil
Coconut Pound Cake
Ingredients
2 cups sugar
1 cup shortening
2 cups flour (sifted)
1 teaspoon salt
1 can coconut (angel flake)
1 teaspoon vanilla
6 eggs
1 teaspoon butter flavoring
1 cup sugar
½ cup water
2 teaspoons coconut flavoring
Instructions
Cake
Preheat oven to 325º. Cream shortening and 2 cups of sugar, add vanilla and butter flavoring, add eggs one at a time. Mix well. Use high speed with electric mixer. Sift flour and salt together, then add slowly to other ingredients. Also add coconut to batter. Bake at 325º for about 1 hour and 20 minutes in greased and floured tube pan.
Glaze
Mix 1 cup of sugar, ½ cup of water and 2 teaspoons of coconut flavoring together and bring to a boil one minute. Brush on cake while it is still warm.
Unleavened Cookies
Ingredients
2 cups sugar
2 cups flour
1 cup butter (2 sticks)
1 cup pecans (chopped)
2 teaspoons vanilla extract
6 ounces cream cheese
2 teaspoons lemon juice
Instructions
Cream butter and cream cheese. Slowly add sugar and flour that are mixed together. Add lemon juice and vanilla. Finally add the pecans. Bake at 350º for 12 minutes on an ungreased cookie sheet. Don’t overbake.
Bavarian Apple Torte
Ingredients
½ cup butter
⅓ cup sugar
¼ teaspoon vanilla
1 cup flour
1 package cream cheese (8 ounces)
¼ cup sugar
1 egg
½ teaspoon vanilla
⅓ cup sugar
1 teaspoon orange peel (grated)
½ teaspoon cinnamon
¼ cup almonds (sliced)
4 cups apples (cored, peeled, thinly sliced)
Instructions
Dough
Cream ½ cup of butter and ⅓ cup of sugar. Add ¼ teaspoon of vanilla. Beat in 1 cup of flour until blended. Pat dough into bottom and 1 ½ inch up sides of a 9 inch springform pan.
Filling
Beat 1 package of cream cheese, ¼ cup of sugar, 1 egg and ½ teaspoon vanilla. Pour into crust. Top with arranged apples which have been tossed with sugar, orange peel and cinnamon. Top with sliced almonds. Bake at 460ºF for 10 minutes. Reduce heat to 400ºF and bake 25 minutes more. Let cake cool in pan.
Passover Sweet Bread
Ingredients
3 pounds flour (presifted)
3 pounds granulated sugar
24 eggs
4 cups butter
1 ounce rum flavor
1 ounce vanilla extract
1 vanilla flavored powder (a knife tip’s worth)
1 tablespoon lemon peel
1 ounce almond flavor
1 ounce lemon extract
6 drops yellow food coloring
2 cups walnuts
1 ½ cup raisins
2 cups colored sugared rind
nonstick cooking spray
Instructions
In a big bowl, allow butter to soften at room temperature. Add the sugar and mix well. Add the lemon peel, vanilla flavoring, lemon extract, rum, and almond flavoring one at a time, mixing well after each. Add the flour and eggs, alternating 6-8 tablespoons of flour with 6 eggs. Mix well each time before adding the next ingredient. Preheat oven to 350º. Take 10, 1-pound bread pans (preferably nonstick). Spray bottom sides with nonstick cooking spray or coat with butter. Put about 2 large tablespoons of the cake batter in each pan. Prepare the fruits and nuts by mixing with 2 tablespoons of the mixture in each pan (divide equally). Place in the preheated oven and bake at 350º for 45 minutes. Rotate front to back and bake for 5-10 minutes more. Remove from the oven and let cool for 20 minutes. Remove the cakes from the pans and let cool completely, Sprinkle with confectioner’s sugar on all sides (a large sieve is helpful for this step). Wrap in aluminum foil and place in plastic bags. Refrigerate, then freeze.
1/2 cup of warm water (or more if needed added gradually)
In a large bowl, combine flour and salt. Stir in Olive oil with a fork. Gradually add water until you have a nice soft dough. Then pinch of pieces of dough and either roll or pat them into a circle. Poke the breads with a fork. You can then drizzle with additional oil if you like. Bake for 3-5 minutes.
UNLEAVENED BREAD (MATZO) RECIPE #2
Before you start mixing all ingredients, turn oven on and preheat to 425.
2 cups of flour (increase all ingredients for larger recipe)
3/4 cup water
1/2 cup olive oil
1 cup sugar (if desired)
Mix together break apart in pieces and flatten. Adjust liquid if needed. Pierce each cake with a fork. Bake until edges are brown, about 15 minutes. They are like unleavened cookies.
DARREL'S UNLEAVENED BREAD
1 cup whole wheat flour
1/2 cup olive oil
1 cup water
1/8 cup honey (for Passover meal omit honey)
Mix oil and flour first-stir. Put water and honey in and whisk, it will he runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.
PASSOVER BREAD
3 pints milk
1 pound butter
Flour
Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees until slightly browned at the edges.
SESAME CRISP CRACKERS
2 cups whole-wheat flour
3/4 cup raw sesame seeds
5 tablespoons safflower oil
2 1/4 teaspoons salt a few shakes of any flavoring desired (onion, garlic, etc)
Combine dry ingredients. Work oil in with fork, Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on ungreased cookie sheet; prick with fork. Bake at 425 degrees for 10 minutes.
WHEAT CRISPS
1/2 cup sugar
1/2 cup wheat germ
3/4 cup margarine
1/2 cup whole-wheat flour
1/2 cup powdered milk
Place all dry ingredients into a mixing bowl. blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on ungreased cookie sheet. Bake in 300 degree oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).
ALMOND BREAD
4 eggs
1 cup sugar
3/4 cup oil or butter
1 tablespoon almond extract
3 cups flour
1 small bag slivered almonds
1/2 teaspoon vanilla
Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.
CHAPATTI
4 cups whole-wheat flour
2 cups unbleached flour
1/2 pound soft butter
1 teaspoon honey (optional)
1 pint milk ground sunflower and pumpkin seeds as desired
Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes.
UNLEAVENED BAKED VEGETABLE BREAD
1 cup chopped vegetables, such as onion,spinach,carrots,scallions
1 cup plain yogurt
2 cups whole wheat flour (+ ½ cup for dusting)
1⁄2 cup soy flour
1⁄2 cup gram flour (besan)
1⁄4 cup wheat germ
1⁄4 cup oat bran
1⁄2 teaspoon salt
DIRECTIONS
Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
First Unleavened Bread Recipe
3 cups flour
2 tbsp oil or butter
3 large eggs
1/2 cup water or milk
1 tsp. salt
Combine dry ingredients. Combine eggs and oil, then beat. Add eggs to flour. Add milk, then beat for 2-3 minutes. Pour into three 8 inch square pans, greased, and bake for 20 minutes in a hot oven (450 degrees)
Second Unleavened Bread Recipe
3/4 cup scalded milk
1 egg
1/4 cup honey
2-1/4 cup flour
1/4 cup butter
1 tsp. Salt
Beat egg, milk, honey, and butter together. Add the flour gradually. Knead until smooth. Roll the mixture to 1/4" thick, then cut in shapes (rounds or squares). Prick with a fork. Bake on baking sheet for at 375 degrees for 15 or 20 minutes.
Cheese Bread
1/2 lb longhorn cheese
3 eggs
1/2 lb jack cheese
1-1/3 cup milk
1 cup flour
1/2 cup melted butter
1 tsp salt
Grate cheeses. Mix ingredients and put in greased pan. Bake at 350°F for 45 minutes.
For more recipe unleavened bread, visit the links below.
Recipe Unleavened Bread. This recipe is for unleavened, whole wheat flatbread.
Flatbread Crackers
Great with soups, salads or a dip.
Recipe Pita Bread. You'll find one recipe pita bread that is unleavened and two recipes pita bread that are leavened.
No Hunger Bread Recipes This Hunza bread recipe is said to aid diets by holding back hunger pangs.
The Hadassah Jewish Holiday Cookbook: Traditional Recipes from the Contemporary Kosher Kitchens. This beautifully designed book provides the full range of recipes to carry the Jewish cook through the year.
Unleavened Crescent Rolls
Ingredients
2 cups flour (sifted)
¼ teaspoon salt
⅔ cups butter
1 egg
¾ cups sour cream
1 ½ cup nuts (finely chopped)
¾ teaspoons cinnamon
½ cup sugar
1 cup powdered sugar
2 tablespoons hot water (optional)
¼ teaspoon vanilla (optional)
Instructions
Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well. Shape dough into a ball. Wrap in waxed paper and chill overnight. Divide dough into three parts. On lightly floured board, roll each into a 12-inch circle, then cut into 12 wedges. You can cut smaller or larger wedges depending on the size roll you want. Mix sugar, nuts and cinnamon and sprinkle each wedge with sugar mixture. Starting at the wide edge roll up each wedge. Place on an ungreased baking sheet with point tucked underneath. Bake at 350º for 20-25 minutes. Remove from the oven and frost at once with 1 cup powdered sugar, blended with 2 Tablespoons hot water and ¼ teaspoon vanilla, if desired. Makes 3 dozen.
Jewish Almond Bread
Ingredients
4 eggs
1 cup sugar
¾ cups butter (at room tempature)
3 cups flour
¾ cups almonds (slivered)
1 teaspoon almond extract
1 teaspoon vanilla extract
Instructions
Mix together eggs, sugar and butter; stir in flour, ½ cup almonds, and extracts. Place in two greased loaf pans. Top with remaining almonds. Bake at 350 degrees for 30 minutes.
Soft Unleavened Bread
Ingredients
3 cups flour (white, whole-wheat, or combination)
1 teaspoon salt (use less if desired)
1 ½ cup milk (or water)
3 eggs (4 if using all whole-wheat flour)
2 tablespoons oil (or butter)
sesame seeds (optional)
Instructions
Mix flour and salt together. Mix eggs and oil together. Add egg mixture to flour mixture, then add milk (or water). Beat hard for 2-3 minutes. Then pour onto greased pan or sheet. Bake at 450º for about 20 minutes.
Cheese Bread
1/2 lb longhorn cheese
3 eggs
1/2 lb jack cheese
1-1/3 cup milk
1 cup flour
1/2 cup melted butter
1 tsp salt
Grate cheeses. Mix ingredients and put in greased pan. Bake at 350°F for 45 minutes.
UNLEAVENED BREAD (MATZO) RECIPE #1
Preheat oven to 475 degrees prior to mixing ingredients
2 cups of flour
1 teaspoons of salt
1 tablespoon of Olive Oil
Coconut Pound Cake
Ingredients
2 cups sugar
1 cup shortening
2 cups flour (sifted)
1 teaspoon salt
1 can coconut (angel flake)
1 teaspoon vanilla
6 eggs
1 teaspoon butter flavoring
1 cup sugar
½ cup water
2 teaspoons coconut flavoring
Instructions
Cake
Preheat oven to 325º. Cream shortening and 2 cups of sugar, add vanilla and butter flavoring, add eggs one at a time. Mix well. Use high speed with electric mixer. Sift flour and salt together, then add slowly to other ingredients. Also add coconut to batter. Bake at 325º for about 1 hour and 20 minutes in greased and floured tube pan.
Glaze
Mix 1 cup of sugar, ½ cup of water and 2 teaspoons of coconut flavoring together and bring to a boil one minute. Brush on cake while it is still warm.
Unleavened Cookies
Ingredients
2 cups sugar
2 cups flour
1 cup butter (2 sticks)
1 cup pecans (chopped)
2 teaspoons vanilla extract
6 ounces cream cheese
2 teaspoons lemon juice
Instructions
Cream butter and cream cheese. Slowly add sugar and flour that are mixed together. Add lemon juice and vanilla. Finally add the pecans. Bake at 350º for 12 minutes on an ungreased cookie sheet. Don’t overbake.
Bavarian Apple Torte
Ingredients
½ cup butter
⅓ cup sugar
¼ teaspoon vanilla
1 cup flour
1 package cream cheese (8 ounces)
¼ cup sugar
1 egg
½ teaspoon vanilla
⅓ cup sugar
1 teaspoon orange peel (grated)
½ teaspoon cinnamon
¼ cup almonds (sliced)
4 cups apples (cored, peeled, thinly sliced)
Instructions
Dough
Cream ½ cup of butter and ⅓ cup of sugar. Add ¼ teaspoon of vanilla. Beat in 1 cup of flour until blended. Pat dough into bottom and 1 ½ inch up sides of a 9 inch springform pan.
Filling
Beat 1 package of cream cheese, ¼ cup of sugar, 1 egg and ½ teaspoon vanilla. Pour into crust. Top with arranged apples which have been tossed with sugar, orange peel and cinnamon. Top with sliced almonds. Bake at 460ºF for 10 minutes. Reduce heat to 400ºF and bake 25 minutes more. Let cake cool in pan.
Passover Sweet Bread
Ingredients
3 pounds flour (presifted)
3 pounds granulated sugar
24 eggs
4 cups butter
1 ounce rum flavor
1 ounce vanilla extract
1 vanilla flavored powder (a knife tip’s worth)
1 tablespoon lemon peel
1 ounce almond flavor
1 ounce lemon extract
6 drops yellow food coloring
2 cups walnuts
1 ½ cup raisins
2 cups colored sugared rind
nonstick cooking spray
Instructions
In a big bowl, allow butter to soften at room temperature. Add the sugar and mix well. Add the lemon peel, vanilla flavoring, lemon extract, rum, and almond flavoring one at a time, mixing well after each. Add the flour and eggs, alternating 6-8 tablespoons of flour with 6 eggs. Mix well each time before adding the next ingredient. Preheat oven to 350º. Take 10, 1-pound bread pans (preferably nonstick). Spray bottom sides with nonstick cooking spray or coat with butter. Put about 2 large tablespoons of the cake batter in each pan. Prepare the fruits and nuts by mixing with 2 tablespoons of the mixture in each pan (divide equally). Place in the preheated oven and bake at 350º for 45 minutes. Rotate front to back and bake for 5-10 minutes more. Remove from the oven and let cool for 20 minutes. Remove the cakes from the pans and let cool completely, Sprinkle with confectioner’s sugar on all sides (a large sieve is helpful for this step). Wrap in aluminum foil and place in plastic bags. Refrigerate, then freeze.
1/2 cup of warm water (or more if needed added gradually)
In a large bowl, combine flour and salt. Stir in Olive oil with a fork. Gradually add water until you have a nice soft dough. Then pinch of pieces of dough and either roll or pat them into a circle. Poke the breads with a fork. You can then drizzle with additional oil if you like. Bake for 3-5 minutes.
UNLEAVENED BREAD (MATZO) RECIPE #2
Before you start mixing all ingredients, turn oven on and preheat to 425.
2 cups of flour (increase all ingredients for larger recipe)
3/4 cup water
1/2 cup olive oil
1 cup sugar (if desired)
Mix together break apart in pieces and flatten. Adjust liquid if needed. Pierce each cake with a fork. Bake until edges are brown, about 15 minutes. They are like unleavened cookies.
DARREL'S UNLEAVENED BREAD
1 cup whole wheat flour
1/2 cup olive oil
1 cup water
1/8 cup honey (for Passover meal omit honey)
Mix oil and flour first-stir. Put water and honey in and whisk, it will he runny. Spread thin on baking sheet. Bake as hot as you can about 500-600 degree oven for 6 to 7 minutes.
PASSOVER BREAD
3 pints milk
1 pound butter
Flour
Take milk, butter, and as much flour as needed to give it a body similar to pie dough. Divide into four parts and work each until it blisters; then roll out till about the thickness of pie dough. Score or prick with fork (like a pie shell). Bake at 350 degrees until slightly browned at the edges.
SESAME CRISP CRACKERS
2 cups whole-wheat flour
3/4 cup raw sesame seeds
5 tablespoons safflower oil
2 1/4 teaspoons salt a few shakes of any flavoring desired (onion, garlic, etc)
Combine dry ingredients. Work oil in with fork, Stir in 3/4 cups water. Form into two bails. Roll as thin as possible; cut into shapes. Place on ungreased cookie sheet; prick with fork. Bake at 425 degrees for 10 minutes.
WHEAT CRISPS
1/2 cup sugar
1/2 cup wheat germ
3/4 cup margarine
1/2 cup whole-wheat flour
1/2 cup powdered milk
Place all dry ingredients into a mixing bowl. blend in margarine with a pastry blender. Knead with hands until smooth and soft dough forms. Form into small balls and flatten with fork on ungreased cookie sheet. Bake in 300 degree oven until edges are slightly browned, 20 to 25 minutes. (Makes 2 to 2 1/2 dozen).
ALMOND BREAD
4 eggs
1 cup sugar
3/4 cup oil or butter
1 tablespoon almond extract
3 cups flour
1 small bag slivered almonds
1/2 teaspoon vanilla
Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.
CHAPATTI
4 cups whole-wheat flour
2 cups unbleached flour
1/2 pound soft butter
1 teaspoon honey (optional)
1 pint milk ground sunflower and pumpkin seeds as desired
Cut butter into flour. Add milk and work into dough. Roll as thin as you like. Cut into squares. Prick each square with a fork. Bake at 350 degrees for 20 minutes.
UNLEAVENED BAKED VEGETABLE BREAD
1 cup chopped vegetables, such as onion,spinach,carrots,scallions
1 cup plain yogurt
2 cups whole wheat flour (+ ½ cup for dusting)
1⁄2 cup soy flour
1⁄2 cup gram flour (besan)
1⁄4 cup wheat germ
1⁄4 cup oat bran
1⁄2 teaspoon salt
DIRECTIONS
Puree the vegetables and yogurt in a blender until smooth.
Mix with all the flours and salt and knead the dough, adding water as needed, until it becomes smooth and supple.
Cover with a kitchen towel and rest the dough for at least an hour in a warm place.
Refrigerate for a couple of hours or overnight before using.
Put a cookie sheet on top or middle shelf in the oven, preheat at broil.
(Can also preheat the oven to 500°F.) Divide the dough in about 12 pieces and make smooth balls, working between your palms, using flour as needed, and flatten into about 2" round patties.
Make all the patties and cover with a towel.
Dust a flat surface with little flour.
First Unleavened Bread Recipe
3 cups flour
2 tbsp oil or butter
3 large eggs
1/2 cup water or milk
1 tsp. salt
Combine dry ingredients. Combine eggs and oil, then beat. Add eggs to flour. Add milk, then beat for 2-3 minutes. Pour into three 8 inch square pans, greased, and bake for 20 minutes in a hot oven (450 degrees)
Second Unleavened Bread Recipe
3/4 cup scalded milk
1 egg
1/4 cup honey
2-1/4 cup flour
1/4 cup butter
1 tsp. Salt
Beat egg, milk, honey, and butter together. Add the flour gradually. Knead until smooth. Roll the mixture to 1/4" thick, then cut in shapes (rounds or squares). Prick with a fork. Bake on baking sheet for at 375 degrees for 15 or 20 minutes.
Cheese Bread
1/2 lb longhorn cheese
3 eggs
1/2 lb jack cheese
1-1/3 cup milk
1 cup flour
1/2 cup melted butter
1 tsp salt
Grate cheeses. Mix ingredients and put in greased pan. Bake at 350°F for 45 minutes.
For more recipe unleavened bread, visit the links below.
Recipe Unleavened Bread. This recipe is for unleavened, whole wheat flatbread.
Flatbread Crackers
Great with soups, salads or a dip.
Recipe Pita Bread. You'll find one recipe pita bread that is unleavened and two recipes pita bread that are leavened.
No Hunger Bread Recipes This Hunza bread recipe is said to aid diets by holding back hunger pangs.
The Hadassah Jewish Holiday Cookbook: Traditional Recipes from the Contemporary Kosher Kitchens. This beautifully designed book provides the full range of recipes to carry the Jewish cook through the year.
Unleavened Crescent Rolls
Ingredients
2 cups flour (sifted)
¼ teaspoon salt
⅔ cups butter
1 egg
¾ cups sour cream
1 ½ cup nuts (finely chopped)
¾ teaspoons cinnamon
½ cup sugar
1 cup powdered sugar
2 tablespoons hot water (optional)
¼ teaspoon vanilla (optional)
Instructions
Measure flour and salt into a bowl. Cut in butter. Stir in egg and sour cream. Mix well. Shape dough into a ball. Wrap in waxed paper and chill overnight. Divide dough into three parts. On lightly floured board, roll each into a 12-inch circle, then cut into 12 wedges. You can cut smaller or larger wedges depending on the size roll you want. Mix sugar, nuts and cinnamon and sprinkle each wedge with sugar mixture. Starting at the wide edge roll up each wedge. Place on an ungreased baking sheet with point tucked underneath. Bake at 350º for 20-25 minutes. Remove from the oven and frost at once with 1 cup powdered sugar, blended with 2 Tablespoons hot water and ¼ teaspoon vanilla, if desired. Makes 3 dozen.
Jewish Almond Bread
Ingredients
4 eggs
1 cup sugar
¾ cups butter (at room tempature)
3 cups flour
¾ cups almonds (slivered)
1 teaspoon almond extract
1 teaspoon vanilla extract
Instructions
Mix together eggs, sugar and butter; stir in flour, ½ cup almonds, and extracts. Place in two greased loaf pans. Top with remaining almonds. Bake at 350 degrees for 30 minutes.
Soft Unleavened Bread
Ingredients
3 cups flour (white, whole-wheat, or combination)
1 teaspoon salt (use less if desired)
1 ½ cup milk (or water)
3 eggs (4 if using all whole-wheat flour)
2 tablespoons oil (or butter)
sesame seeds (optional)
Instructions
Mix flour and salt together. Mix eggs and oil together. Add egg mixture to flour mixture, then add milk (or water). Beat hard for 2-3 minutes. Then pour onto greased pan or sheet. Bake at 450º for about 20 minutes.
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