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–+ servings
A freshly baked Pesach (Passover) bread on a rustic wooden table, featuring thin, crisp, and slightly bubbled unleavened bread with a golden-brown hue. Some pieces are stacked, while others are broken to reveal the delicate, crunchy texture. The bread rests on a wooden platter, accompanied by a small dish of olive oil, a sprig of parsley, and scattered flour for a traditional touch. Soft natural lighting enhances the warm, rustic tones.

Pesach (Passover) Bread

This recipe was given to me by Sylvia Woolf when I appeared on the This Morning show.
It has a great texture and flavour.
Portions:1 loaf
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Ingrediënten

  • 250 gmedium matzo meal
  • 1 teaspoon salt
  • 1 teaspoon caster sugar
  • 240 ml water
  • 120 mloil
  • 4 medium eggs

Instructies

  • Put the matzo meal, salt and sugar into a bowl and mix well.
  • Put the water and oil in a large saucepan and bring to the boil.
  • Add the meal mixture and stir until the dough comes away from the sides.
  • Add the eggs, one at a time, and stir until the mixture is smooth and thick.
  • Leave to cool.
  • Line a baking tray.
  • Flatten the dough out onto the tray and prick all over with a knife.
  • Leave it to rest for 30 minutes.
  • Preheat the oven to 190°C/375°F/gas mark 5.
  • Bake the bread for about 30 minutes until browned.
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Recipe Category Bread
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