Each year we try to publish some new unleavened bread recipes for our readers. Here is this years collection for you to try and enjoy this feast.
ELIYAH BREAD 1 cup whole wheat flour (extra for dusting) 2 tablespoons extra virgin olive oil 1/2 cup water The idea for this recipe came from I Kings 17:10-16, the story of Elijah and the widow. Combine the ingredients, then put dough onto floured surface. Knead for five minutes, then roll out until about 1/8 inch thick. On either parchment paper or a greased cookie sheet, bake in a preheated 350°F oven for 20 minutes.
CREAM CHEESE PASTRY 1 cup butter 8 oz cream cheese ½ cup cream a pinch salt 2 ½ cups all purpose flour In the bowl of an electric mixer or a food processor, cream butter and cream cheese together until light and fluffy. Stir in cream and mix until all ingredients are well combined. Stir in flour mixed with salt. Mix into a smooth dough. Refrigerate for at least 1 hour before rolling out. Use as you would any pie crust or for lining tart pans, etc. Keeps for up to 2 days in refrigerator. Makes enough pastry for 1 9-inch 2 crust pie.
UNLEAVENED NUT BREAD 1 1/2 c. flour 1 lb. dark brown sugar 1 c. nuts, chopped 4 eggs 1/2 tsp. salt 1 tsp. vanilla Beat all the eggs well. Then add remaining ingredients and beat well. Pour into a greased and floured 9x13 inch pan and bake for 30 minutes in a 350 degree oven.
SIMPLE UNLEAVENED BREAD 1/2 c. water 2 tbsp. sugar 1 tsp. salt 2 tbsp. oil 1 1/4 c. flour Knead until smooth. Roll out to quarter inch thick. Bake at 300 degrees at 30 to 40 minutes. Put on cookie sheet.
CHEDDAR CHEESE PASTRY
CHRUSTYKY (PASTRY TWISTS)
2 cups whole wheat white flour 1 cup shredded cheddar cheese 1/4 teaspoon salt 5 tablespoons butter 3 tablespoons oil 1/3-1/2 cup cold water Combine flour, cheese and salt in a medium bowl. Whisk together until ingredients are well combined. Using a wire whisk or pastry blender, stir oil evenly into the dry mixture. Add enough water so that a dough ball can be formed. Chill before using. Refrigerate dough for up to 2 days or freeze for up to 3 months. Use for pies, turnovers, empanadas, tarts, etc.
4 cups sifted flour 2 tablespoons sugar 1/4 teaspoon salt 6 egg yolks 1 cup commercial sour cream 2 tablespoons butter 1 teaspoon vanilla extract 1/2 teaspoon almond extract Confectioners sugar Combine dry ingredients in large bowl. Beat egg yolks until pale yellow. Add with remaining ingredients to flour mixture. Stir until well blended, then knead until mixture forms one large ball. Roll out on well-floured board to 1/8-inch thickness. Cut with a pastry wheel into strips 1 x 3 inches. Make a slit down center of each strip and pull one end through. Fry in deep, hot fat (375°F.) until lightly brown on both sides (about 3 minutes). Drain on heavy paper. When cool, sprinkle with confectioners sugar. Makes about 9 dozen pastry twists.
UNLEAVENED CREAM CHEESE BREAD 1 sm. cream cheese (3 oz.) 7 tbsp. butter 2 c. + 2 tbsp. flour 1/2 c. milk (+ or - as needed) 1/4 tsp. salt Allow cream cheese and butter to soften to room temperature. Blend together with mixer. Mix in 1/2 flour and all of salt. Then blend remaining flour alternating with milk. Dough should be stiff. Chill 1/2 hour or refrigerate overnight. With floured hands, pinch off dough to make roll (thumb-sized and 4 inches long). On ungreased baking sheet, pat roll flat to make loaf shape, 2 1/2 x 5 inches, a little thicker than a cracker. Take fork and pierce top like saltine. Should make 9 flat loaves. Bake at 400 degrees for 15 minutes or until light brown color. When cool, store covered. Do not over bake - use as small amount extra flour as possible. Make 24 hours or less before use.
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.
Exodus_12:20 ‘Do not eat that which is leavened – in all your dwellings you are to eat unleavened bread.’ ”