Matzah

Sandra Sells — Thu, 14 Apr 2022 19:27:32 +0000

Homemade matzah tastes fresher and better than anything you’ll ever get out of the box. No, we weren’t raised Jewish, but we have grown up eating matzah from time to time. Mainly it’s when we take communion, whether at church or at home, and use matzah bread as one of the elements. I’ve never really liked the taste of matzah, as it is usually very bland. However, I recently found out how different fresh matzah tastes right out of the oven. Years ago, I started making fresh Challah bread, and I much prefer the flavor and texture of fresh bread (you can find our Simply Sells Challah bread recipe on our website). The first time we tried making hot fresh matzah bread, was another “oh wow” moment! History of Matzah… Historically, matzah has its roots in the ancient Jewish tradition and culture of the Passover celebration. Every year, Passover falls around our modern holiday of Easter. Passover is centered around the Exodus story of the Israelites fleeing bondage in ancient Egypt. Matzah bread is traditionally a flat bread with no leavening—no yeast or rising whatsoever. Some say the matzah was flat because the Israelites were fleeing so quick it didn’t have time to rise. Others say it was made that way to be easily portable and less likely to spoil. Research of regional matzah from over 4000 years ago shows it wasn’t made from the same type of flour or grain we eat today. In fact, the Bible sometimes refers to “cakes” of matzah. We can be sure that the matzah then wasn’t in a perfect square like the industrialized boxed version we eat today. It was probably much rounder, like a disc shape, and not as thinly rolled out. Whatever the case, today’s boxed matzah usually doesn’t taste great as it’s only made with two ingredients: flour and water. This past year with my church, I’ve started fasting for one week every three months. I found that not only is it a benefit spiritually, but also health wise too. During a recent fasting week, I felt to only eat matzah. I bet you can guess how quickly I was done with the flavor of store bought matzah. Haha! So, during that week, I decided to try and make my own. What a difference! I should let you know that our recipe is not kosher, if you’re looking to follow kosher standards. Recipe Preheat the oven and cookie sheet to 475℉. I start out by putting unbleached flour in my KitchenAid stand mixer. (You can also use whole wheat flour or try to mill your own from wheat berries). Second, I add just a touch of salt, and then, with the dough hook attachment, I mix in a tablespoon of water at a time. This way the mixture doesn’t end up in one big flour clump. When the dough comes together, I remove it from the KitchenAid stand mixer and put it on a lightly floured surface where I knead the dough for about 1-2 minutes. This way, the dough is easier to work with. I then separate the dough into 3-4 pieces. Using a rolling pin, I roll the dough into very thin discs, and then pierce it all over with a fork to help ensure the matzah doesn’t rise. Next, I place the pieces of matzah dough on the preheated cookie sheet in the oven and cook them for 3 minutes on each side. I’ve found that if you like a crispier texture, add an extra 1-2 minutes per side. When they reach your preferred crispiness, immediately remove the matzah from the oven and enjoy the taste of your labor! I recommend brushing some olive oil on top. Homemade matzah really is delicious on its own, but we also add it as an accompaniment to meals. We sometimes add spices to the dough as well. Try mixing in an Italian seasoning or everything bagel seasoning for a matzah that’s extra special! If you’re up to the task of making the bread in under 18 minutes and supervised by a rabbi, then you can make it kosher style. Which every way you make it, I hope you enjoy this delicious ancient bread recipe!

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Happy “Challah” Day

Sandra Sells — Wed, 25 Nov 2020 20:40:56 +0000

Bread… We love bread! I could say that again and again! We especially love fresh homemade bread – sourdough, challah, whole wheat, focaccia, pan de queso, baguettes, brioche – there are so many choices! All I can say is the taste of fresh baked bread must be one of the most delicious things we can experience. No matter what, just the idea of warm fresh bread right out of the oven brings excitement to my heart. For quite a few years now our family has made homemade fresh bread as one of the center pieces at all our holiday meals. Some of our relatives have a family tradition of making what they call all-bran rolls – a tradition we gladly indulge. All they have to say is, “The rolls are ready” and everyone comes running. They’re seriously that good! A couple years ago my brother decided to make a copycat recipe of Texas Roadhouse restaurant rolls and honey butter from scratch. They were a huge hit. They were so warm, yeasty, and delicious with just a touch of sweetness from the honey butter. I think they were pretty accurate to the restaurant experience. As long as I can remember and especially since we’ve been married, Kodi has made the most amazing loaf of fresh challah bread every Thanksgiving holiday. Why challah bread? Honestly, I’m still not too sure how it became our tradition but it has. Challah is a bread traditionally eaten at different Jewish holidays and braided a variety of ways. We’re not Jewish; we just enjoy the comfort of a good loaf of bread! Challah traditionally contains no dairy products, however, recipes were altered as they were passed down generation-to-generation and adopted in several eastern European cuisines. Our Simply Sells challah bread recipe is an egg version that Kodi decided to make one day. We both tried it and thought it would be amazing at Thanksgiving dinner with warm turkey, gravy, and green beans. Honestly, making a turkey sandwich with Thanksgiving leftovers and all the fixings in between the freshly sliced Challah is divine! Challah has a grand look. A double batched, triple braided loaf with poppy seeds adorning the top as it comes out of the oven can make you drool. Not only does the appearance make you want to hang around the kitchen the smell is incredible! It takes a lot of patience to make the bread, and then wait for it to come out of the oven but it’s worth it. The challah is almost an appetizer for us because it’s the first thing we want to try. It always seems to get swarmed over and devoured in no time, even before the Thanksgiving meal. Pats of butter melting on the warm bread is so delicious with hints of both sweet and salty. The bread’s texture is perfectly fluffy and moist. Try it out. You won’t be disappointed. Simply Sells challah recipe will make a great addition to your everyday family table and a wonderful addition to your holiday meal plans. Go ahead and double-batch the dough; the crowd will be more than pleased! Yum, I can smell it cooking now, as we are just days away from our Thanksgiving day celebration.

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jewish Archives - Simply Sells Kitchen

Matzah

Happy “Challah” Day