Try this Matzoh Unleavened Passover Bread Pt 2 recipe, or contribute your own.
Suggest a better descriptionof wheat blessed by a rabbi was set aside to be harvested seperately. The wheat was milled using specieally cleaned (and blessed) millstones in order to ensure no contamination by leavening agents. Most communities decorated their homemade matzoh with small holes, using a metal comb or fork to help prevent the bread from forming air pockets and rising during its short baking time. If any bread puffed up during cooking, it was pushed down firmly to force the air out. Today in Moscow, in Jerusalem, in New York, and in many other places in the world, the production of matzoh has been centralized and commercialized. Weve come to think of it as a somewhat tasteless cracker that comes in a cardboard box. But homemade matzoh is a far more interesting and tasy bread." Posted to MC-Recipe Digest by Dianne Weinsaft
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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