Passover Bread Recipes

UNLEAVENED BREAD FOR PASSOVER

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.

MARY GOLDBERG'S PASSOVER MANDEL BREAD

Steps:

• In a mixing bowl, whisk together oil and 3/4 cup sugar. Beat in the eggs until well mixed.
• Whisk in lemon juice, lemon zest, cinnamon and salt.
• Use a large spoon to stir in the matzo cake meal, matzo meal, and potato starch until a wet, sticky dough forms (the consistency should be half dough, half batter).
• Stir in the slivered almonds and chopped nuts.
• Cover the batter with plastic wrap and let it rest in the refrigerator for at least 1 hour, up to 48 hours.
• When ready to bake, preheat your oven to 350 degrees F and grease a baking sheet, or line it with parchment paper for easier cleanup.
• Lightly grease your hands with avocado oil or coconut oil. Use the dough to form 2 long, thick rows or rectangles on the baking sheet. Each row should be between 3 ½ - 4 inches wide. Make sure you leave at least 2 inches between the rows, as they will expand during baking.
• Bake mandelbrot for 30 minutes. Take mandelbrot out of the oven.
• Place the rows on a cutting board and let them cool for 10 minutes. Handle the rows carefully, they are delicate and prone to crumbling. Slice the rows into ½ inch wide biscotti-sized slices.
• Pour 1/4 cup of sugar into a shallow dish. Roll each cookie in sugar. Again, handle the slices somewhat carefully to make sure they don't crumble.
• Put the slices cut-side down back onto the cookie sheet, then bake for another 10-20 minutes, until firm with crisp edges. The longer they stay in the oven, the crisper they will become. Keep an eye on the texture and don't over-bake, or the mandel bread will get overly dry.
• Remove from the oven and allow to cool completely on a rack.Store in an airtight container. Mandel bread will last several days because most of the moisture is baked out of it. For a longer shelf life, wrap each individual cookie in foil, place in a sealed plastic bag, and freeze for up to three weeks.
• These are especially delicious when dunked in coffee or tea. Yum!

PASSOVER BREAD

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.

PASSOVER BANANA BREAD

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.