Unleavened Bread for Passover Service
2 cups whole wheat flour
1 cup whole wheat pastry flour
1/3 cup olive oil, extra light
1 1/4 tsp. salt
3/4 cup water
Sift flour and salt. (Whole barley flour may be substituted for whole wheat flour). Blend in oil. Add water. When correctly followed, this recipe makes a soft dough. If the dough is too stiff, the bread will be tough. Break off a piece of dough about the size of a walnut. On a floured board, flatten dough with hands, then roll paper thin, as for strudel. Add flour as needed to keep dough from becoming sticky. Roll out until dough is the size of a saucer. Place on ungreased cookie sheet. If cookie sheet requires greasing, use olive oil.
Bake at 375ºF. for 7-8 minutes. Watch closely to avoid burning. If not using for Passover, may substitute butter for olive oil and milk for water.
Unleavened Bread
1/3 C. hot water
1/2 C. butter
1 l/3 C. whole wheat flour
2 C. oatmeal flour
2 to 4 Tbsp. brown sugar
1 tsp. salt
Nut meats
Sesame seeds (optional)
Mix hot water and butter. Add remaining ingredients. Form into a ball and chill about 3 hours. Roll out very thin and cut with cookie cutters, or score into squares. Bake at 350° to 375° until light brown, about 12 minutes.
Unleavened Bread
3/4 C scalded milk
1 egg
1/4 C honey
2 1/4 C flour
1/4 C butter
1 t salt
Beat egg and first four ingredients together, while gradually adding the flour. Knead smooth. Roll to 1/4" thickness. Cut in rounds or squares. Prick with a fork. Place on baking sheet, bake at 375° degrees for 15-20 minutes.
Unleavened Bread
Unleavened Bread
3 C flour
2 T oil or butter
3 large eggs
1/2 C water or milk
1 t salt
Combine flour and salt. Combine eggs and oil; beat, then add egg mixture to flour. Add milk, beat hard for 2-3 minutes. Pour into three 8" square greased pans. Bake at 450° for 20 minutes.
Unleavened Bread
5 c. flour
¼ tsp. salt
½ c. oil
1 stick butter
4 Tbsp. honey
1 ½ c. milk
Mix together flour and salt in a large bowl and set aside. Heat and melt oil, butter, honey and milk. Add to flour and salt and mix well. Divide the dough into several different types. Add grated cheese to a batch, grated onion, garlic, cinnamon/sugar, whatever you like. Pinch off into small pieces and roll them out very thin. Bake on an ungreased cookie sheet until brown, about 8-12 minutes at 400 degrees.
Unleavened Bread
¾ c. soft butter
8 oz. cottage cheese
8 oz. cream cheese
Salt to taste
1 c. whole wheat flour
1 c. white flour
Your favorite shredded cheese
Mix all ingredients together (it should be lumpy). Chill one hour. Roll out and make crescent-shaped triangles. Fill with your choice of shredded cheese. Roll and shape like a crescent. Put into an ungreased baking pan. Bake at 350 degrees for 20-25 minutes, or until lightly browned.
Unleavened Bread
3 T honey
1 c oil
1 1/2 c milk
2 c Wheatgerm (un-toasted)
3 1/2 c flour (can use wholewheat or spelt flour)
With mixer, blend honey, oil and milk. Blend in wheatgerm and then 1 cup flour. Spoon mix the rest of the flour. Knead lightly. (Use more flour if needed.) Divide dough into two pieces. Roll out each on a lightly greased pan. Make holes with forks and cut into squares. Bake in 325 degree oven for 20 minutes.
Almond Bread
4 eggs
1 cup sugar
3/4 cup oil or butter
1 tablespoon almond extract
3 cups flour
1 small bag slivered almonds
1/2 teaspoon vanilla
Mix sugar, eggs and 1 cup flour. Add oil or butter. Add remaining ingredients, pour into two greased bread pans. Bake at 350 degrees for 30 minutes. Remove from pans.
Flat Bread (Baked-On-Griddle)
2 C. whole wheat flour
1 tsp. salt
1/3 C. oil
Water
Mix thoroughly. In measuring cup pour oil, add water to make almost 1 cup (7/8 cup). Mix it slightly and pour all at once into flour and salt mixture. Stir it together quickly with a fork, then shape balls about the size of a walnut (rounded tablespoon) and roll out between wax paper, to about the thickness of pastry dough. Cook on a lightly greased hot griddle until lightly browned on each side. Can be made ahead and refrigerated and used as needed.
Banana Bread
1 c brown sugar
½ c oil
1 tsp vanilla
3 bananas, mashed
2 eggs, beaten
2 c whole wheat flour, sifted
½ tsp salt
½ c nuts, chopped
Cream sugar and oil. Add vanilla and mashed bananas, then eggs. Sift all dry ingredients together twice and add to creamed mixture with nuts. Pour into a greased loaf pan and bake 1 hour at 350.
Cheese Bread
1/2 lb longhorn cheese
1/2 lb jack cheese
1 cup flour
1 tsp salt
3 eggs
1 1/3. cup milk
1/2 cup butter, melted
Grate cheese and mix all ingredients together. Pour into greased pan. Bake 350 oven for 45 minutes.
Cranberry-Orange Relish Bread
3 C. flour
1/2 C. margarine
1 tsp. salt
2 eggs
1/2 C. nuts
1/2 C. raisins
1 pkg. cranberry-orange relish
Combine and pour in greased baking dish. Bake in 325° oven 35 to 40 minutes.
Corn Bread
1 cup Cornmeal
1 cup Flour
1 teaspoon Salt
1/4 cup Sugar
1 Egg
1 cup Milk
1/4 cup Shortening
Combine cornmeal, flour, sugar and salt, and mix. Add remaining ingredients and stir until moist. Pour into muffin pan. Bake at 425 degrees for 20-25 minutes.
Fruit Nutbread
1/3 C butter
1 1/2 C whole wheat flour
1/4 t salt
1 C mashed bananas
2/3 C honey
1/3 C orange juice
1 egg, beaten
2 C quick oats
1/4 C chopped nuts
1/4 C chopped dates
1/4 C chopped dried apricots
1/4 C raisins
Melt butter and set aside to cool. Mix flour and salt, add banana, honey, orange juice, egg and butter. Blend just until flour is dampened. Stir in oats and all the rest of the ingredients. Pour into well-greased 9"x5"x3" loaf pan. Bake about 350° for about 50 minutes. Cool in pan for 10 minutes. Remove from pan and finish cooling on rack
Indian Bread
2 c whole wheat flour
2 c soft butter
3 tsp salt
1 1/3 c yogurt
Mix all ingredients well. Roll to 1/8” thickness and cut in rounds with cutter. Fry in hot oil (350 degrees) until puffed and brown. Drain on absorbent paper. . For easier slicing, wrap in foil and store overnight.
Lavosh
8 c whole-wheat flour, sifted
3 eggs
¼ c. butter
1 ½ T salt
2 ½ tsp sugar
2 c milk
sesame seeds
poppy seeds
Work all ingredients, except seeds, into a firm dough. Let rest for ½ hour. Roll the dough out very thinly. Place it on an ungreased pan that has been liberally spinkled with sesame seeds. Sprinkle poppy seeds on top. Bake for 15 min at 375.
Mexican Spoon Bread
1 (12-ounce) can whole kernel corn with liquid
1/4 cup oil
3/4 cup milk
1-1/2 cups grated cheese
1 cup cornmeal
1/2 teaspoon salt
2 tablespoons diced chopped chili peppers or to taste
Combine corn and liquid, oil, milk, cheese, cornmeal, salt and chili peppers. Pour into greased baking dish. Bake at 350 degrees for 35-45 minutes or until center is cooked and top is slightly browned.
Honey Shortbread
1 c butter (at room temperature)
1/3 c honey
1 tsp vanilla
2 1/2 c flour (Wholewheat pastry flour is good also)
3/4 c pecans chopped fine. (walnuts are a good substitute)
Beat butter, honey and vanilla in a large bowl with electric mixer until smooth and creamy. Gradually add flour and nuts. Beat until just blended. On ungreased cookie sheet, pat dough into an 11-inch circle. With a sharp knife, score dough about halfway through into 24 wedges. Bake in 300 degree oven until lightly browned - about 40 minutes. Place cookie sheet on wire rack and cool 15 minutes. While still warm cut completely through score tines. Remove wedges to wire rack to cool completely.
Oatmeal Shortbread
1 cup butter (no substitutes), softened
3/4 cup sugar
1 1/2 cups all-purpose flour
1 1/2 cups quick-cooking oats
3/4 tsp salt
In a mixing bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13x9x2-inch baking pan. Prick with a fork, if desired. Bake at 325 degrees for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.
Pita Bread
3 c White flour
1 ts Salt
1 c warm water
vegetable oil
Combine the flour and salt; stir in enough warm water so that the dough pulls away from the sides of the bowl & is no longer sticky. Stir till smooth. Knead for 5 minutes. Shape dough into rectangle & cut in half lengthwise. Divide into 12 portions and shape into smooth balls. Cover with damp balls and let rest 5 to 10 minutes. Press each ball flat & roll into a 6" or 7" circle. Cover with damp towels. Lightly oil a griddle or skillet. Gently stretch each round as thin as possible. Cook until brown & bubbly spots appear on the bottom, about 90 seconds. Turn over & brown the other side. Remove from griddle and wrap immediately in towels.
Plantation Spoonbread
Blend 2 c cornmeal into 2 c boiling water. Remove from heat and stir well. Add 2 c sweet milk, 3 egg yolks, 1 tsp salt, 4 T melted butter. Mix well. Beat 3 egg whites until stiff and fold into cornmeal mixture. Pour into a 2 quart greased baking dish. Bake 350 for 30 min or until done.
Sprout Flat Bread
2 c rye meal
2 c sesame seeds
1 tsp salt
1 c water
2 c chopped rye or wheat sprouts
¾ c powdered milk
1/3 c sunflower seeds
1 egg, beaten well
3 T oil
Mix rye meal, powdered milk, seeds and salt. Add sprouts, water and oil. Mix into smooth dough, gently fold in egg. Spread 3” thick on oiled floured cookie sheet. Bake at 450 for 10-12 min. Brown under broiler.
