Friday, April 08, 2011

Unleavened Bread

Unleaved Bread

We've been celebrating Unleavened Bread here on Hillbilly Hill farm this week. I think it figured out a little earlier for us, than what I've heard some celebrate it, but who's to say who is right or wrong. Either way it's celebrating when the Israelites came out of Egypt.

(Just so you know, we aren't Jewish. The "Jew's" aren't the only ones who may, or may not, celebrate this Holy Day...just saying, cause I know in the past some people we have met, have wondered.) :-))

Anyway, I thought I'd share one of my favorite "crackers" (or unleavened bread) that is "traditional" unleavened bread fare around here...well actually it's from my growing up years, the cracker my Mom always made. I've tried one or two other recipe's for a wheat cracker, and didn't like them NEAR as well as this one!!

Even if you don't celebrate Unleavened Bread, this is a yummy "cracker" to have for snacks or whenever. It goes well with any number of dishes. We will be having them with a hardy beef stew tonight, when a friend comes over for supper.

Unleavened Bread

4 cups sifted flour (I use half whole wheat, half white)
1 1/2 teaspoons salt
3 tablespoons butter
2 egg yolks
2 tablespoons olive oil
1 cup warm water

Put flour & salt into a bowl and mix. Cut in butter with a pastry blender as when making pastry. (Note: I just melt the butter and stir it's WAY easier that way, and seems to work just fine.)

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. Add the water to the mixture, adding only about one fourth of it at first, then the remainder.

Pour the liquid mixture into the flour and butter mixture and stir until it forms a ball of dough. Knead lightly on a floured board for about a minute to shape the dough into a smooth ball.

Lightly flour the board, and pinch off a section of dough and roll it out on the floured board. You may need to turn the dough over several times while rolling it out. Roll the dough thin, so it just holds together without breaking when handled.

Place the rolled dough on a un-greased baking sheet, and score (don't cut all the way through) the dough into squares whatever size you want them.

Bake at 390 degrees for 8 to 12 minutes or until puffed and very lightly brown.

We like ours soft, so I don't let them get brown, but if you like them a little more chrispy then let them start to turn brown. I don't think I roll mine as thin as I could...but then again, it helps keep them a little softer. :)

I think my Mom usually did all whole wheat flour, and it's good, but I usually do half and half, cause it makes the dough a little easier to work with in my experience. Try it both ways, and see which you prefer!!

1 comment:

  1. They do look good. :) Thanks for the recipe!


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