Lottsa Matzah

One of the children's favorite time of year is during the feast of unleavened bread. They love the home made matzah. Here is my first and only recipe that I have used for the last 5 years. It is easy to make and tastes great.
Unleavened Bread
3/4 cup scalded milk*
1 egg
1/2 cup softened butter
1/4 cup honey
1 teaspoon salt
3-4 cups all purpose flour

Combine milk, egg, butter, and honey in mixer and combine well. Mix in salt. Add flour until smooth dough forms. With buttered hands, remove from mixer and press out onto greased cookie sheet. Pierce and stripe with a fork. Bake at 375 for 15-20 minutes or until lightly golden. Cut with a pizza wheel.


Put out dough on floured surface. Roll out to desired thickness. Pierce and stripe with a fork. Cut into pieces with a pizza wheel. Place pieces on cookie sheet and bake at 375 for 10-15 minutes until lightly golden.
*The first time I made this recipe I did not know what scalded milk was. It just means heated to a near boil.

Today we decided to try a different kind of matzah. It turned out so delicious I just had to share the recipe!

Cinnamon Raisin Matzah

2 cups all purpose flour
1 cup sugar
1 teaspoon salt
1/4 cup softened butter
1 beaten egg
1 teaspoon orange zest
1/2 cup orange juice
1/4 cup milk
1 cup plumped raisins**
1 cup chopped cranberries (optional)

In your Kitchen Aid mixer combine flour, sugar, and salt. Mix in butter until crumbly. Add egg, orange zest, juice, and milk. Stir until evenly moist dough forms. Fold in plumped raisins and optional cranberries. Put dough out onto greased cookie sheet and press out to the edges. Bake at 350 for 20-25 minutes. Remove from oven and brush with butter then sprinkle with cinnamon sugar.
**To plump raisins- place them in about a cup of hot water and let them soak for 10 minutes or until plump and juicy. Drain off soak water.

This scrumptious matzah reminds me of a cross between coffee cake and scones. It is perfect for breakfast! I hope someone enjoys these recipes as much as we do.

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