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BOOK AND BOOKLETSRECIPES for Days of Unleavened Bread The spring festival season is only two months away. Be prepared for it! by Isabell F. Hoeh
HERE we publish a NEW SERIES of tested recipes
for the Days of Unleavened Bread. Many of you who live in or near a
large town will probably find no problem in purchasing unleavened
bread. But it is always wise to have handy certain recipes you can immediately turn to when you want to bake your own bread and cookies. These tested recipes will help all the members of the family enjoy the Festival more.
Whole Wheat Flatbread
Set oven temperature at 390°-400° F.
4 cups whole wheat pastry flour
1 1/2 teaspoons salt
3 tablespoons butter
2 egg yolks
2 tablespoons vegetable oil
7/8 cup milk or water
Sift the flour, then measure. Add the salt to the measured flour and sift again or stir thoroughly.
Cut the butter into small pieces, adding them
to the flour as they are being cut. With a pastry blender or 2 knives,
cut the butter into the flour as when making pastry.
In another bowl beat the egg yolks until
lemon-colored. Add the oil slowly to the egg yolks, continuing to beat
as it is added. An electric mixer is good for doing this. Add the milk
or water to the mixture, adding only about one fourth of it at first,
then the remainder.
Pour this liquid mixture into the
flour-and-butter mixture and stir with a fork or spoon until it forms a
ball of dough that comes away from the sides of the bowl. Knead lightly
on a floured board for about a minute to shape the dough into a smooth
Lightly flour the bread board again. Pinch off
about one-third cupful of the dough and place it on the floured board.
With the hands, pat it as thin as can easily be done; then roll it a
little thinner with a rolling pin. Pick up the dough, lay it over one
hand and with the other hand spread a little flour on the board.
Replace the dough and roll again. Repeat this operation until the dough
is so thin that it just holds together without breaking when handled.
Place the rolled dough on an ungreased baking
sheet and mark into squares of any desired size with a knife. If it is
to be used for the Passover service, make only one cut across the
middle to make pieces only small enough that they may be conveniently
Slide the sheet into the preheated oven. Bake 8
to 12 minutes or until puffed and very lightly browned.
Whole wheat pastry flour makes the most tender
bread, but whole wheat bread flour may be used. In that case, the
liquid (water or milk) will need to be increased to one cup (or, in
California, the El Molino flour will require 1 1/3 cups). If bread
flour is used, it is also advisable to use the egg yolks as they help
lighten the bread.
If this bread is made for use in the Passover
service, be sure to use water instead of milk and leave out the egg
yolks. Increase the water to one cup, mix it with the oil and add to
the butter-flour mixture.
This recipe makes sufficient for about 500 people in the Passover service.
These Graham Crisps are very simple and very good. It may be a good idea to double or triple the recipe.
Sift whole wheat bread flour and measure 1/2 cup.
Stir in a scant 1/4 teaspoon of salt.
Add 1/4 cup of cream and stir until the dough
leaves the sides of the bowl and forms a ball. If it does not quite
hold together, add a teaspoon or two of milk.
Place bits the size of a large marble on a
cooky sheet (biscuit sheet for our English readers) and spread each one
thin with a wet fork.
Bake in a 350° F. oven until just touched with
brown around the edges. Remove from oven and transfer the crisps to a
If the cream is very heavy, you may use 3 tablespoons of cream and 1 tablespoon of milk.
1/2 cup boiling water
1/2 teaspoon salt, scant
1/2 cup corn meal
2 egg whites
Mix the first three ingredients, cool, and fold
in the stiffly beaten egg whites. Drop by teaspoonfuls onto greased
baking sheet, and bake in a moderate oven about 30 minutes. (Oven: 350ø
F.) Makes about 14 small cakes.
Three tablespoons of sautéed and crumbled dried beef may be added for variation.
2 2/3 cups whole wheat bread flour OR
3 cups whole wheat pastry flour
1 teaspoon sugar
1 teaspoon salt
3 tablespoons butter
1 tablespoon oil
1/2 to 7/8 cup of milk or water
Sift the flour and measure. Then sift flour, sugar and salt together.
Cream the butter, then slowly add the oil while
continuing to cream. Add this mixture to the flour and work it in with
Add just enough milk to make a very stiff
dough. One-half cupful will probably be enough for the pastry flour;
the bread flour will require up to as much as the larger amount given.
Different flours require different amounts of liquid.
Turn the dough onto a barely floured surface
and knead it into a smooth ball. Then take a wooden rolling pin or a
wooden potato masher and beat the dough. Beat it hard for 20 to 25
minutes, stopping frequently to fold the edges under toward the center
of the dough.
When the dough blisters and snaps on being
pulled, it is ready to be rolled to about a half-inch thickness.
Cut with a small biscuit cutter, prick the tops once with a fork and place on a greased baking sheet.
Place in a moderate oven (350° F.) and bake 10
minutes. Then increase the heat to 375° F. and bake 15 to 20 minutes
longer. They should be very lightly browned and then usually only on
the bottom. Makes about 2 dozen biscuits, depending on their size.
If you do not wish to do the work of beating
the dough, another method is to run the dough through a meat chopper or
food grinder, using the coarse blade. Do this four or five times or
until the dough feels elastic. Knead it just until smooth before
2 cups whole wheat bread flour
1/2 cup yellow cornmeal
1/2 teaspoon salt
4 tablespoons butter
2/3 cup warm water
Sift flour, measure, then sift again with the
cornmeal and salt. Cut in the butter and mix until crumbly. Stir in the
warm water and chill.
Roll chilled dough into balls the size of large
marbles. Roll out into paper-thin rounds about 4 inches in diameter.
Bake on an ungreased cooky sheet in a
moderately hot oven (375° F.) for 5 minutes or until very lightly
Cool and store in a tightly covered can.
This dough may be wrapped in waxed paper and kept in the refrigerator to be baked as needed.
Whole wheat pastry flour may be used instead of
the bread flour. But in this case, instead of 2/3 cup water, use 1/2
cup plus 2 tablespoons of water.
Vegetable oil may be used instead of the
butter. Use 3 table-spoonfuls. Sprinkle the oil into the flour mixture,
tossing the flour with a fork as you do so. Use milk instead of water.
Cottage Cheese Pancakes
3 medium eggs
1/4 teaspoon salt
3/4 cup cottage cheese
1/4 cup whole wheat flour
Separate the egg whites from the yolks. Beat the egg whites until stiff but not dry.
With the same beater, beat the egg yolks until
thick and lemon-colored. Stir in the salt and cottage cheese, then the
flour. Fold the beaten whites in last.
Drop the batter onto a medium hot, lightly
greased griddle. Cook on both sides until golden. The griddle should
not be smoking hot. There should be a low sizzling sound as the cakes
Serve at once with butter and honey or maple
syrup. Cranberry sauce is good on these, and also sour cream.
For smoother textured pancakes do the
following: Use the large curd cottage cheese instead of the regular
curd. Place it in a bowl and with a wooden spoon mash the curds against
the side of the bowl until you have made a smooth paste of the cottage
cheese. It is then ready to add to the egg yolks.
Large size instead of the medium size eggs may
be used. In that case increase the cottage cheese to one cupful.
Here is a party-type pastry that you may like to make for nibbling.
1 cup flour
1/2 teaspoon salt
1/4 cup salad oil
2 tablespoons milk
1 cup grated or shredded cheddar cheese
Celery seed (optional)
Sift flour, measure, then sift again with salt
into a mixing bowl; slowly add the oil, tossing the flour with a fork
as you do so. Then cut with knife or pastry blender if the mixture
seems too lumpy. Add the milk and stir until the dough clings together.
A little more milk may be needed for some flours.
Roll out between two 12-inch squares of wax
paper into an 8 by 12-inch rectangle. Peel off the top sheet of paper
and sprinkle the dough with cheese. Fold the longer side of the pastry
over about l/3 of the way and press down lightly. Then fold over the
dough from the other side and press down so that the cheese is now
Press the dough strip slightly with your
fingers until it is 16 inches long and 2 inches wide. Cut across into
1-inch wide pieces and place on an ungreased baking sheet. Sprinkle the
tops with celery seed. Bake in a hot oven (425° F.) for 10 to 12
minutes, or until golden brown. Makes 16 sticks.
UNLEAVENED BATTER BREADS
A kind of unleavened bread can be made in heavy
iron gem or cornstick pans. (Gems are a kind of small muffin.) The
texture of these is somewhat like leavened bread, but they are
The oven is set at 425° F. and the iron pans
placed in it to heat sizzling hot while the batter is being mixed.
Before spooning in the batter, butter the pans with a pastry brush. Do
not use salad oil for greasing bread pans as it has a tendency to make
For a small family, make only half the recipe as gems are not so good after they have cooled.
Whole Wheat or Graham Gems
2 cups whole wheat or graham flour
3/4 to 1 teaspoon salt
2 teaspoons brown sugar
1 1/2 cups cold top milk
Sift and measure the flour, then mix in the
salt and sugar. Beat the egg well, add the milk to it and stir well.
Add the flour in three additions, beating the batter vigorously after
each. Fill sizzling hot, buttered iron gem or cornstick pans and bake
20-30 minutes in a quick oven. Makes 12 gems or 10 sticks.
Unlike the whole wheat gems, these gems of cornmeal bake perfectly well in regular muffin tins.
2 cups yellow cornmeal
3/4 teaspoon salt
2 tablespoons brown sugar
2 cups milk, scalded
2 tablespoons butter
2 eggs, well beaten
Mix cornmeal, salt and sugar together and stir
in the hot scalded milk; add butter and cool until cool enough that the
eggs will not be cooked as they are stirred in. Add the beaten eggs to
the mush and fill buttered muffin pans 2/3 full. Bake in a hot oven
(400° F.) about 30 minutes. Yields about 1 dozen large muffins.
1 large egg
1/2 teaspoon salt
1/2 teaspoon oil or melted butter
1 cup milk or half milk and half water
1 cup whole wheat flour
1 teaspoon sugar, optional
Start oven 10 minutes before baking; set to hot
(450° F.). Butter a popover pan with 9 to 12 medium cups or use custard
cups. Sift flour, measure, add salt and sugar and resift into mixing
Now place prepared pans in oven to heat 3 or 4
minutes. Combine milk, egg and butter, add to flour mixture, then beat
thoroughly with rotary beater a minute or two. The batter should be
bubbly. Pour batter quickly into the hot pan or cups, heating them half
Place in the hot oven and bake 15 minutes. Then
reduce heat to moderate (350° F.) and bake 15 minutes longer. Do not
open oven until the baking time is nearly up. Serve immediately on a
If custard cups are used, they may be more
easily handled if they are placed on a sheet which has low sides.
Good unleavened breads can now be purchased at
most well-stocked grocery stores. Ry-Krisp is perhaps the most commonly
available, though there are other brands of rye crackers now on the
market. Some rye flatbreads contain yeast, so be sure to read the label
before you buy. Swedish hardtack is another type that is often found.
Old Country Pumpernickel is a solid, dark rye-and-wheat bread that is
generally sold only in the larger cities. There is also a wafer made of
thin sheets of rolled cooked whole wheat or rice called "Hol-grain
Wafers" that is very satisfactory to serve with cheese and soups.
If bakery pies are used, inquire whether
leavening is used in the crust. Sometimes leavening is used, sometimes
it is not. The best idea is to make your own pies during this time.
When buying baked products, always read the list of ingredients found
on the label. Often the kind of leavening that was used is not defined.
That is, it will merely say "leavening" without saying whether it was
soda, baking powder, yeast or something else. Examine the products
offered in your store before the time arrives so that you will know
what is available.
While you may find satisfactory unleavened
products at your grocery, you may decide to try some of these recipes to provide variety in your daily bread.
The proportions of the basic ingredients in the following recipe are those of most unleavened cooky recipes.
2 cups sifted whole wheat flour
1 cup butter
3/4 cup brown sugar
2 cups shredded coconut
Sift the measured flour into a bowl. Cut in the
butter with two knives or with a pastry blender as when making pie
crust. Add the sugar, coconut and slightly beaten egg and knead with
your hands just until the dough holds together and the egg has all
Shape the dough into a roll approximately 2 1/2
inches in diameter, wrap in waxed payer and chill until firm enough to
slice, about 1 hour.
Set the oven temperature at 375° F. Slice the
chilled cooky dough about l/8 inch thick, place on ungreased cooky
sheets and bake 10 to 12 minutes. Immediately remove the cookies from
the pan and place them on a flat surface to cool.
Cookies can also be made with this recipe
without chilling the dough. Simply take small pieces of the dough, roll
them into balls between the palms and press them flat on an ungreased
baking sheet with the fingers.
CARAWAY BUTTER COOKIES:
Leave out the shredded coconut and add 1 teaspoon vanilla. After the
slices are placed on the cooky sheet, sprinkle with caraway seeds. Then
bake as usual.
FRENCH-SWISS COOKIES: Omit the coconut and mix 2 1/2 teaspoons cinnamon with the flour.
Omit the coconut and add 1 1/2 teaspoons vanilla. Note: These cookies
do not need added salt. The large amount of butter used contains enough
1 cup seeded (not seedless) raisins
2 tablespoons lemon juice
Grated rind of 1/2 lemon or 1/4 teaspoon lemon extract
1 cup water
1 1/3 cups crushed oat meal
1 1/4 cups sifted whole wheat flour
1/2 teaspoon salt
6 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons sorghum molasses or honey
1/2 cup brown sugar
Prepare the oatmeal by taking a handful at a time and crushing it.
Cook the raisins, lemon juice, rind and water
for 5 minutes. If lemon extract is used instead of rind, add it after
cooking the raisins.
Cream the butter, then beat the oil into it.
Add the sugar and cream well. Beat in the molasses. Lastly stir in the
oat meal and flour.
Press half the mixture into a 9-inch square
pan. Spread the fruit filling on it, then sprinkle the remaining flour
mixture over it. Smooth with the hands and press down.
Bake in a moderate oven, 375° F., for 25 minutes. When cool cut into squares.
The filling may also be made of 1/2 cup chopped
figs and 1/2 cup seedless raisins instead of raisins alone.
Substitute chopped dates for raisins in the filling. Add 1/2 cup
chopped nuts or coconut after filling is cooked. Use either grated
coconut or shredded coconut which has been chopped.
PRUNE DIAMONDS: Use a filling made as follows:
1 1/2 cups chopped pitted prunes
1/4 cup water
1/2 cup honey
3 tablespoons lemon juice
Grated rind of 1 lemon
1/4 teaspoon salt
1/4 cup whole wheat flour or
1/3 cup dry cake or bread crumbs
1/2 cup chopped walnuts
2 tablespoons brown sugar
Mix everything together except the last 3
ingredients. Place over heat to come to a boil. Mix the crumbs or flour
and the brown sugar. When the fruit mixture cooks, remove it from the
heat and stir in enough of the flour mixture to thicken the filling.
All of it may not be needed. Return to heat to cook until thickened.
Stir in the chopped nuts and cool.
After the cookies have baked and cooled, cut
into diamond shapes. Note: An easy way to clean the grater after
grating rind is to rub it with a tablespoon or so of sugar. This sugar
may then be used in the recipe.
Set oven to heat at 375° F. Grease a small
cooky sheet. Break 1 egg into a bowl and beat. Add gradually 1/3 cup
raw or brown sugar, 1 teaspoon melted butter and 1/2 teaspoon vanilla;
beat until light and fluffy.
Stir in 1/2 cup rolled oats, 1/3 cup chopped
walnuts, 1/2 cup shredded or flaked coconut and a dash of salt.
Drop mixture by teaspoonfuls onto the prepared
cooky sheet. Flatten the top of each with a knife or spatula. Bake 8 to
10 minutes. Remove these from the cooky sheet immediately.
1 egg yolk
1/4 cup vegetable oil
2/3 cup honey, any kind
1 1/2 cups oatmeal
1 cup sifted whole wheat flour
1/2 teaspoon salt
Mix the oatmeal, flour and salt together. Beat
the egg yolk a minute, then gradually add the oil, beating as you pour.
Pour in all except 3 or 4 tablespoons of the honey and beat until well
In a separate bowl whip the egg white until it
forms peaks. Add the remaining honey and whip until stiff. Fold this
into the first mixture, folding just until the mixtures are well
Thoroughly grease a cooky sheet with butter and drop the oatmeal mixture on by teaspoonfuls.
Bake in a moderate oven (375°) for 8 minutes.
They should be browned around the edges and only faintly on top. Leave
them on the cooky sheet for about 2 minutes in order to stiffen before
It is unnecessary to use whole wheat pastry flour in these.
Brown sugar may be used instead of honey. Add 2
tablespoons of water to the egg yolk-and-oil mixture and proceed as