Heeyyy! Passover is almost here and I am so excited, it’s going to be AMAZING!! And as most of your probably know, with Passover comes the Feast of Unleavened bread, where we eat unleavened bread everyday (with other meals of course), and cannot consume anything that has leavening agents in them. And me, being the DIYer I am, I’ve opted for making my own unleavened bread as opposed to purchasing it.
For those you who are wondering what Passover and the Feast of Unleavened Bread are, where’s a short history lesson: The Lord’s Passover and the Feast of Unleavened Bread are 2 of the 9 High Holy Days ordained by God. The Israelites are commanded to celebrate the Passover(Leviticus 23:4-8) yearly in commemoration of the mercy the Lord showed to the Israelites when he “passed over” their homes during the last of the 10 plagues of Egypt (the Death of the First Born). The Feast of Unleavened Bread is a feast that starts the same night as the Lord’s Passover (also in Leviticus 23:4-8), and is to be kept 7 days in commemoration of the fact that when the Israelites were leaving Egypt they didn't have time to wait for their bread to rise, so God instructed them not to put leavening agents in it. This story can be found in Exodus the 12th chapter.
Unleavened Bread is bread that does not contain any leavening agents (such as yeast and baking powder) in it.
Now, on to the recipe! This recipe is a combination of 2 recipes I found online, one to make it moist and soft, and one to make it sweet. I have a bit of a sweet tooth and prefer my bread to be sweet, especially because I tend to eat it more as a snack then with a meal, and this recipe will definitely reflect that, but feel free to omit some or all sugar and cinnamon, and add your own ingredients (like white chocolate chips or raisins—which the original recipe calls for).
The serving size depends on the width of the baking sheet (the wider the sheet, the thinner the bread, the more bread pieces you’ll get.
Ingredients
3 cups of Unbleached Flour
2 cups of Brown Sugar (increase or decrease how you like)
2 ½ teaspoons of Cinnamon (increase or decrease how you like)
1 teaspoon of Salt
4 Eggs
1 ½ cups of Goat’s Milk
2 tablespoons of melted real butter (not margarine)
1 ¼ teaspoons of Vanilla Extract
Directions
1. Preheat oven at 450°F
2. Mix all dry ingredients together.
3. Mix eggs, butter, and vanilla extract together
4. Add dry to wet then add the milk
5. Beat dough until you have a smooth cake-like consistency (it won’t be as “runny” as cake, but it won’t be a “doughy” as regular bread either)
6. Bake for about 15-20 minutes depending on the size of your cookie sheet
7. When done, cut into squares or bread slices and enjoy!
**You can also store the bread for later, the original instructions said to refrigerate it, but I didn't, I stored it in an airtight container and it stayed fresh and moist until I ate it all...that took all of 4 days.**
Here are the 2 recipes I merged.
http://sosewcrafts.blogspot.com/2012/06/cinnamon-raisin-unleavened-bread.html
http://www.food.com/recipe/soft-unleavened-bread-411521?photo=241605
Enjoy!
IeshaJ♡
For those you who are wondering what Passover and the Feast of Unleavened Bread are, where’s a short history lesson: The Lord’s Passover and the Feast of Unleavened Bread are 2 of the 9 High Holy Days ordained by God. The Israelites are commanded to celebrate the Passover(Leviticus 23:4-8) yearly in commemoration of the mercy the Lord showed to the Israelites when he “passed over” their homes during the last of the 10 plagues of Egypt (the Death of the First Born). The Feast of Unleavened Bread is a feast that starts the same night as the Lord’s Passover (also in Leviticus 23:4-8), and is to be kept 7 days in commemoration of the fact that when the Israelites were leaving Egypt they didn't have time to wait for their bread to rise, so God instructed them not to put leavening agents in it. This story can be found in Exodus the 12th chapter.
Unleavened Bread is bread that does not contain any leavening agents (such as yeast and baking powder) in it.
Now, on to the recipe! This recipe is a combination of 2 recipes I found online, one to make it moist and soft, and one to make it sweet. I have a bit of a sweet tooth and prefer my bread to be sweet, especially because I tend to eat it more as a snack then with a meal, and this recipe will definitely reflect that, but feel free to omit some or all sugar and cinnamon, and add your own ingredients (like white chocolate chips or raisins—which the original recipe calls for).
The serving size depends on the width of the baking sheet (the wider the sheet, the thinner the bread, the more bread pieces you’ll get.
Ingredients
3 cups of Unbleached Flour
2 cups of Brown Sugar (increase or decrease how you like)
2 ½ teaspoons of Cinnamon (increase or decrease how you like)
1 teaspoon of Salt
4 Eggs
1 ½ cups of Goat’s Milk
2 tablespoons of melted real butter (not margarine)
1 ¼ teaspoons of Vanilla Extract
Directions
1. Preheat oven at 450°F
2. Mix all dry ingredients together.
3. Mix eggs, butter, and vanilla extract together
4. Add dry to wet then add the milk
5. Beat dough until you have a smooth cake-like consistency (it won’t be as “runny” as cake, but it won’t be a “doughy” as regular bread either)
6. Bake for about 15-20 minutes depending on the size of your cookie sheet
7. When done, cut into squares or bread slices and enjoy!
**You can also store the bread for later, the original instructions said to refrigerate it, but I didn't, I stored it in an airtight container and it stayed fresh and moist until I ate it all...that took all of 4 days.**
Here are the 2 recipes I merged.
http://sosewcrafts.blogspot.com/2012/06/cinnamon-raisin-unleavened-bread.html
http://www.food.com/recipe/soft-unleavened-bread-411521?photo=241605
Enjoy!
IeshaJ♡