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Matzah 101. Rabbi Yaakov Horowitz. Matzah, at the same time the simplest and most complex of kosher products, consists of just two basic ingredients: flour and water. On Passover we avoid all wheat-based products save one: matzah. So how is the same wheat kernel so dreaded as the forbidden chametz, then transformed into matzah, the iconic.

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Matzo (מַצָּה, also spelled "matzah") is unleavened bread made from just flour and water and baked before it has a chance to rise. It is eaten on Passover eve, at the center of the Seder celebration. It is strongly recommended to use handmade, round shmurah matzah to fulfill this commandment.

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special Passover flour, or whole-grain wheat; long wooden poles; six or more people; Directions. 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.

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1. Combine the salt and flour together in a large bowl. Stir in the water until the dough comes together. Knead for 5 minutes. 2. Pre-heat skillet over medium-low heat. 3. Pinch off 7 pieces of dough and form into balls. Roll out each piece on a lightly floured surface (approx 6-7-inch ovals).

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Matzo is itself typically made of wheat flour mixed with some water, and salt and sometimes olive oil for flavor. It's rolled very thinly and baked quickly at a high temperature. Talmudic.

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How To Make Unleavened Bread: Combine the ingredients to make a ball of soft dough. Cut a piece of parchment paper 18" long. Sprinkle with flour and roll the dough into a 15x8 oval atop of the parchment paper. Lightly score the top by running a knife through the top to make diamond shapes.

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Fudgy Passover Brownies. Makes 16 brownies. Note: These ultrarich brownies benefit from a stint in the refrigerator for extra chewiness. From "The Jewish Cookbook," by Leah Koenig (Phaidon).

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It is best to opt for alternative flours such as matzo meal, matzo cake meal, or potato flour. 2. Can I use almond flour for Passover baking? Almond flour is generally considered kosher for Passover, as it does not contain leavening agents. It can be used to make a variety of baked goods for the holiday. 3.

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Yes to almond flour, a wonderfully sweet, nutty complement to fresh carrot and walnuts. And yes to coconut oil and vanilla extract, which help the texture and flavors come together. View Recipe

How To Make Cake Flour Recipe How to make cake flour, Homemade

Passover Cooking and Baking Substitutes. 1 cup all-purpose flour = ¾ cup ground nuts plus ¼ coconut flour, tapioca or potato starch OR 3/4 cup potato starch plus 1/4 cup matzoh cake meal if baking nut-free. 1 tablespoon flour = 1/2 tablespoon potato starch or coconut flour. 1 tablespoon cornstarch = 1 tablespoon potato starch

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Coconut flour is a newer addition to the Passover baking canon, but very worthwhile. The flour is made from coconut meal — the byproduct of coconut milk — that is dried and ground into a powder. This high-fiber flour is notorious for absorbing moisture and liquid from batters, making it tricky to work with.

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Measure out the flour and water, line at least two baking sheets with parchment paper, and gather a rolling pin, pastry brush, a dinner fork, and a dough scraper or butter knife for cutting. Step 2: Set your timer for 18 minutes; let the matzo-making begin! Step 3: Mix together 2 cups of flour with 1 cup of water.

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Preheat the oven to 475 degrees F (245 degrees C). Move an oven rack to the top position. Preheat a heavy baking sheet in the oven. Dust a clean work surface and a rolling pin with 1 teaspoon flour, or as needed. Place 1 cup flour into a mixing bowl; set a timer for 16 minutes (18 minutes maximum). Start the timer; pour water, 1 tablespoon at a.

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Upon contact with water, that flour would become chametz. On the eighth day of Passover, which exists only outside the Land of Israel, the gebrokts stringency doesn't apply, and all feast on matzah balls and matzah brei. In fact, many have the custom to try to eat their matzah with as many liquids and wet foods as possible.

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Two key Passover popover ingredients - matzo meal, and cake meal (which is also made from matzo). After boiling, add 2 cups (248g) matzo meal and 1 cup (145g) cake meal. The mixture will be quite stiff. I tried using a whisk at first, but quickly switched to a wooden spoon. Let the mixture cool for about 1 hour.

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Use your hands to knead until the dough comes together. Transfer the dough to a work surface and knead until a smooth, tight ball forms, about 5 minutes. Divide the dough into 12 pieces (about 31 grams each). Roll each into a ball. Cover with a kitchen towel and let rest for 5 minutes. Lightly flour a work surface.