From: "Hebraic.Heritage.Newsgroup@sol.wwwnexus.com"
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To: Hebraic Heritage Newsgroup <heb_roots_chr@geocities.com>, Hebraic Heritage Newsgroup 2 <heb_roots_chr@geocities.com>
Subject: Recipe for Unleavened Bread
Date: Thu, 18 Mar 1999 14:50:26 -0800
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From: Natalie Perry
To: heb_roots_chr@geocities.com
Subject: Recipe for Unleavened Bread

To whom it may concern,

My name is Natalie Perry and I am a student doing a research paper on the
history and culture of bread baking. As part of our paper we are to do a
project based on what we have learned. I plan on baking various types of
bread as my project and wanted to know if you could give me a recipe for
unleavened bread.

Sincerely,
Natalie Perry

***********************************************************************

From: Cheryle Holeman
To: heb_roots_chr@geocities.com
Subject: Unleavened Bread Recipe

Went to two Jewish synagogues cookbooks and didn't find a recipe, but
did find one in one of my favorite resources. The book is titled The
Frist Jewish Catalog by Siegel and Strassfeld (about $15-20). There
are three catalogs now, and a children's one or two out. You can get
them from Jewish Publication Society (see our address list on our
site). Anyway, the book is FULL of information on LOTS of topics! This
is on page 143-144 with a wonderful section on passover teaching, too.
It says:

"On matzah ...Since the prescription regarding the eating of matzah in
place of hametz (leavened bread) is repeated several time in the Torah
(see Exodus 12), it has come to be observed with extreme
stictness---particularly on the first two nights (Seder nights)[side.
There are several types of matzah, varying in their strictness:

1. Shemurah (watched): Hand-made. The wheat is watched from the time
of harvesting until the final baking to insure that no water, heat, or
other natural processes cause it to begin fermentation. It is
hand-made, constantly observed, and the utensils used for making it
are washed every eighteen minutes (the time when fermentation can
begin, according to halakhah).

2. Shemurah (machine-baked). Same as above but baked by mechanical
processes. Although this is kosher (permitted) in all ways, some have
questions as to whether the introduction of machinery necessitates
revision in the laws.

3. Not shemurah. This is the supermarket matzah. It is only watched
from the time of grinding (as opposed to the time of harvesting).
Although thi is also kosher (permitted) many people prefer to use the
shemurah matzah to fulfill the mitzvah during the Seder, and use this
for regular comsumption during Pesah (the week of the festival for
around the house use).

4. Egg matzah. Matzah baked with egg, milk, wine, or fruit extracts.
It is called "unleavened bread prepared in a rich manner." Eathing
this will not fulfill the obligation of eating matzah at the Seder.

IGREDIENTS AND TOOLS

Special Passover flour, or whole-grain wheat
cold spring water
a baker's oven
smooth working surfaces---preferably glass or marble slabs
1 kneading tub
rolling pins
sandpaper
matzah - perforating machine (you may have to improvise this: it looks
like a rolling pin with spikes) long wooden poles 6 or more people

THE BASIC PROBLEM

Hametz, which is forbidden during the entire holiday of Passover, is
defined as any fermented grain product (specifically, from one of the
"five grains" mentioned in rabbinic literature: wheat, spelt, barley,
oats, and rye: rice, millet, and beans while not expllicitly forbidden
in the Talmud, are not eaten by all Ashkenazic Jews because they
undergo a process similar to fermentation). Fermentation is presumed
to take place within eighteen minutes after the exposure of the cut
grain to moisutre. Matzah, which is required as the central element of
the Seder and which is the staple food throughout the week of
Passover, is defined as the bread made from grain and water dough
without fermentation. The problem, of course, is how to make such a
dough without causing fermentation. This is accomplished by three
means:

1. Protecting the ingredients from moisture and heat prior to mixing.
2. Preparing the dough very rapidly. 3. Baking at extremely high
temperatures.

THE STARTING INGREDIENTS

The flour must be absolutely dry, and stored in a cool, dark place.
According to the strictest interpretation, it should have been watched
from the time of reaping to ascertain taht it was never exposed to
moisture. Such flour, known as shemurah flour, may be purchased from
one of the shemurah matzah bakeries in New York. According to a more
lenient view, it is sufficient if the flour was watched from the time
of milling. In the latter case, you may purchase whole grain for
matzah at any grain store and mill it yourself, making sure that your
mill is kosher for Passover before you start.

The water must be drawn from a spring and allowed to settle overnight
in a cool, dark, place. This is done so the water will not be warm.
The vessel in which it is stored should be perfectly clean and
kosher-for-Passover. Tap water or bottled spring water may not be
used.

THE KNEADING

Before starting, make certain that the boards, rolling pins, etc.,
which you are using are kosher for Passover. Everyone who will be
handling the dough should wash his/her hands in cold water before
beginning work, and between each batch of dough he handles, and then
dry his hands thoroughly. The flour and water are mixed in a tub at a
ratio of 3 1/4 to 1. The maximum amount of flour to be used at any one
time is 3 pounds, but unless one has a small army of people together
it's advisable to use much less. Once the dough is made, it should be
cut into small pieces, no bigger than the palm of your hand, and
distributed for kneading. Each piece should be worked
continuously---it may not sit on the table, even for a brief period.
Kneading prevents the dough from rising. The small teyglekh, or balls
of dough, should be kneaded until they are of uniform
consistency---perhaps for 60 or 90 seconds---and then rolled out into
a pancake shape. While the matzot are being rolled they should be
constantly picked up, to make certain taht the dough does not stick to
the table. One reason that this is important is that, unlike kneading
bread, one may not sprinkle additional flour on the kneading board.
Once the dough has become very thin, and has reached a diameter of 6
or 8 inches, it shuld be carried on the rolling pin to a special
place where the matzah is perforated with holes by means of a special
machine. From here the dough is taken to the oven.

Between batches of dough, several people should be assigned to clean
off each work spot and every rolling pin. Because water might produce
hametz, sandpaper is probably best for this purpose.

BAKING

As noted above, it is probably necessary to use a baker's oven to make
matzha, in order to reach temperatures of 600 to 800 degrees F. The
oven should be stoked up from 2 to 4 hours or more before baking
begins. The perforated matzot are placed in the oven with long wooden
poles and should bake within 2 to 3 minutes. The total time leapsed,
from the beginning to the kneading till the matzot are placed in the
oven, should in no event be more than 18 minutes.

After baking is complete, a small portion is separated, using the same
blessing as in baking hallah (see Hallah), and this is burnt up
completely.

BLESSING for Hallah and Matzah

"Blessed are You, Lord God, King of the Universe who has sanctified us
and commanded us to separate the matzah."

**********************************************************************

To educate, train and equip for study both the Jew and
Non-Jew in the Rich Hebraic Heritage of our Faith.

Please visit the Hebraic Roots Global Network
Web Site located at:

http://www.hebroots.org/

1999 Feast of Tabernacles Celebration
and
Hebraic Roots of Christianity Conference

September 24 - October 3, 1999
Ocean Shores, Washington

"... the fifteenth day of this seventh month shall be
the feast of tabernacles for seven days unto the Lord ...
and you shall keep it a feast unto the Lord seven days
in the year. It shall be a statute FOREVER in your
generations: you shall celebrate it in the seventh month."
(Leviticus 23:34,41)

Plan NOW to attend. Experience the JOY of celebrating the
Feast of Tabernacles while hearing some of the BEST teachers
and leaders of the Hebraic Roots of Christianity. Speakers
include:

Dr Brad Young .... Gospel Research Foundation
Randy Fenton .... Potter's Clay Ministries
Dr John D. Garr .. Restoration Foundation
Ken & Lenore Mullican ... HaKesher Ministries
Doug & George Dolly ..... Messianic Congregation Leaders
Dean Wheelock .......... Hebrew Roots Ministries
Eddie Chumney .......... Hebraic Heritage Ministries Int'l
Robert Somerville ....... Awareness Ministries
Steven Berkowitz ....... Hineni Ministries Int'l
Dr. Danny Ben-Gigi ...... Hebrew Language Instructor

Our target for 1999 is 500 attendees.

The Feast of Tabernacles at Ocean Shores is a non-denominational,
non-sectarian event sponsored by Christian Renewal Ministries
International (CRMI). Attendance is open to all. There is no
conference registration fee and no fee to attend workshops and
seminar's during the festival celebration. It is paid for entirely by
donations to CRMI. All contributions, to CRMI, pay for this event
because our staff are all volunteers. Hotel discounts are available.

More information about the 1999 Feast of Tabernacles at Ocean Shores,
Washington is available at: http://www.Shalom-CRMI.org/html/ftos.htm

E-mail: Rick@shalom-crmi.org
Phone: 1-800-333-5208

P.S. Since CRMI provide's airfare and accomodations for our guest
speakers our expenses are quite high. If you would like to help us in
this effort you can send a tax-deductible donation to:

CRMI
P.O. Box 111
Auburn, WA 97071-0111