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​ ​Daughters of Sarah Unleavened Bread Cookbook

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​ ​Daughters of Sarah Unleavened Bread Cookbook ​ Daughters Of Sarah Unleavened Bread Cookbook ​ Presented by IUIC Passover 2017 Bread Committee Table of Contents Cooking Tips 3 Basic Unleavened Bread Recipe 5 Lemon Zest/ powdered sugar lemon glaze 6 My savory unleavened bread: 6 ​ Double Chocolate Brownie 6 Spiced Unleavened Bread with Cream Cheese Frosting with Pecans 7 Butterscotch 7 Unleavened Brownie Recipe. Made into turtle brownies. 8 Gluten free, dairy free pineapple bread 8 Pineapple, lemon, coconut bread 9 Broccoli Parmesan cornbread 9 Cinnamon Roll Bread 9 Chocolate Unleavened Bread Recipe: 10 Sabbath Raspberry Cinnamon Loaf Cake 10 Flat Bread and Breadsticks: 11 Basic Cream Cheese 11 Chocolate Swirl 12 The Tribute to Peach Cobbler 12 Coconut Cranberry Bars 12 Stracciatella 13 Pink Grapefruit 13 White Chocolate Caramel 14 Cinnamon or Garlic Breadsticks 14 Unleavened White Bread 15 2 Hawaiian Pound Cake /Unleavened 15 Sea Salt Caramel bread 16 Egg free 16 Pound cake with blueberry and white chocolate 16 Add what you like Unleavened Bread~ 17 Apple cinnamon recipe 17 Double Chocolate Brownie textured Unleavened Bread: 17 White Chocolate Chip 18 Strawberry white chocolate with cream cheese frosting 18 Pineapple Lemon 19 Tortillas 19 Cranberry Lemon vegan gluten free cookies 19 Lemon Coconut Loaf 20 Cheesecake 21 Sis Bracha’s Unleavened Bread 21 5 Ingredient Chocolate Chip Cookies 22 Almond Joy Cheesecake Bars 22 PLAIN JANE 350' 23 Johhny cakes (west indian/judah style) 24 Sabbath Pumpkin Chocolate Chip Bread 24 Sabbath Blue Berry Cake 25 Sabbath Apple Squares 25 Gluten-Free Almond Flour Crackers 26 Unleavened Cream Cheese Pound Cake 27 3 Cooking Tips Tip 1: Any Recipe Can Be Substituted Shalom ladies just in case new sisters who haven't baked unleavened bread before no need to panic!!! Any regular cake recipe can be used just SUBSTITUTE the yeast or leavening agents like baking powder, baking soda, yeast or self rising flour. Just use unbleached all purpose flour instead!!! And of coarse whole wheat flour is great tooȶǦ ​ Tip 2: Avoid Using Cold Eggs Sure, you know to bring the butter to room temperature, but it’s just as important for eggs—otherwise the mixture won’t emulsify properly. If you’re short on time, microwave cut-up butter on low in 5-second intervals, checking in between, and place eggs in a bowl of warm water for 10 to 15 minutes. Tip 3: Measure the Flour Properly Spoon flour into a dry measuring cup, then sweep off the excess with a knife. Don’t scoop it directly from the bag with a measuring cup. The flour will become compacted, and you’ll get more than you need for the recipe. Make sure if using a measuring cup that you shake the cup to level out evenly your portion measure meets. By not measuring out the right amount of flour can make your cakes or breads tough or too dense. !!!! Tip 4: Use a Pastry Brush to Butter the Pans You’ll get better coverage than with a piece of butter in paper—plus, it makes buttering parchment a breeze. Simply swipe the brush over a tablespoon of very soft butter, then onto the pan or paper. If using a baking spray make sure you spray about 4 to 6 inches away from pan. Make sure you spray the sides of your pan for full coverage. Tip 5: Pre Heat Remember to let the oven pre heat all the way before placing unleavened bread in, to bake. And make sure to leave the oven door closed while baking (with minimal peaking) . This avoids any lumps and bumps in the bread . Tip 6: Lower Your Heat If any of you have bread that comes out a little dry, trying baking it at 325°. It may take a few minutes longer, but it will help bake evenly. Tip 7: Baking Position Makes a Difference Did you know that positioning your pans as close to the center as possible gives best results? Your pans shouldn’t touch each other or the oven walls. If your oven isn’t wide enough to put pans side by side, place them on different racks and slightly offset, to allow for air circulation. 4 Tip 8: Sift Sift Sift It can be a pain, but sifting the dry ingredients improves the overall texture of the baked good plus gets rid of any lumps and clumps. Sift the ingredients into a large bowl or onto wax paper to avoid a mess. Tip 9: Baking With Parchment and Silicone Did you know that lining your baking sheets with parchment paper or silicone mats is a simple step that really pays off?The paper or mat acts as a layer of insulation between the cookies and the direct heat of the baking sheet, which helps keep cookies from spreading any more than you want. The bottoms of the cookies bake up smoother and more evenly golden, and the cookies slide off the sheet without any sticking. Instead of waiting until the hot baking sheets cool between batches, parchment paper lets you scoop out all the dough at once: Lay sheets of it (mats will work too if you have a lot of them) on the counter and space out the dough balls ahead of time; slide the whole thing onto the baking sheets once they're cooled. And of course, when you're finished baking, clean-up couldn't be easier since all you need to do is throw away the parchment paper. Tip 10: Clean Cup Cakes One other tip to share that I do....I spray the pans down with cooking oil (butter flavored), & after I bake them I put them in the miniature cup cake holders. This way the bread doesn't stick to them, but it keeps it neat when serving & the bread isn't touching when everyone reaches for their bread when Deacon Asaph is about to read, "For I have received of the Lord...." ʹͺ ​ Tip 11: One Egg at a Time Another baking tip, I've learned the importance of is beating eggs in one at a time makes a great difference. Tip 12: Read and Prepare Read the entire recipe and have all ingredients in your cooking area so you don't forget anything. Exodus 12:15-20 Seven days you shall eat unleavened bread, ​ Basic Unleavened Bread Recipe By: Shamarah Israel If I can make bread, everyone can do it. Practice does indeed make perfect…some may be natural bakers , I am not one of them. As time goes on you will come into your own style, flavor and taste . Pray while you prepare and add your own personal flair. You can basically take any cake recipe and make an unleavened bread, but you MUST REMOVE THE YEAST>>>>OR BAKING SODA….any leavening ingredients must be taken out. The Spanish tribes may like a bread that tastes like flan, a sister from an island country may like a bread that takes like rum cake or fruit cake, us southern girls love sweet potato. This is just the basic beginner recipe…… 5 2 cups of all purpose flour ( no leavening agents ) 2 cups of sugar ( white or brown ) 3 teaspoons of vanilla extract 4-5 eggs 2-4 sticks of real butter….depends on recipe ( do not substitute margarine , will make hard and flat) 1 Mix to a smooth texture 2 Make sure you spray or flour the pan so that bread does not stick, before placing batter inside 3 Bake at around 325 degrees for about 45 min, or until brown, check center with a toothpick or fork to ensure it is baked throughout, every oven is different 4 Remember when you take it out the oven to wrap it in aluminum foil so that it stays moist and doesn’t dry out…. Or use a cooling rack Enjoy the fruits of your labour……..serve modestly, this could easily serve 10 or more . Lemon Zest/ powdered sugar lemon glaze 1 cup sugar 2 stick unsalted butter 1 tbsp vanilla extract 1 tsp lemon extract 3 cups flour 4 eggs 1 zest of lemon Mix sugar, eggs, butter with 1 cup of flour. Add remaining ingredients. Bake 325 degrees 30 minutes. An additional item :1/4 cream cheese also use in recipe My savory unleavened bread: ​ 1 egg. (Binder can be sub with 1/2 tsp Xathan gum) 1 cup of flour (any type) 1 small zucchini ​ 1 TBLS of oil or butter 1 TBLS of. Fresh minced purple onion 1 clove of garlic mince 1 TBLS of any cheese optional No additional liquid needed the zucchini & onions will give it off. Lightly spray a pan cook on stove top med high heat flip when bubbles form 2-3 mins each side or until golden brown. Household ❤'s it. ​ ​ 6 Double Chocolate Brownie 1 cup (2 sticks) butter or margarine 2 cups sugar 2 teaspoons vanilla extract 4 eggs 3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa 1 cup all-purpose flour 1/4 teaspoon salt 1 cup chopped nuts (optional) CREAMY BROWNIE FROSTING (optional, recipe follows) Directions 1. Heat oven to 350°F. Grease 13x9x2-inch baking pan. 2. Place butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 to 2-1/2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time, beating well with spoon after each addition. Add cocoa; beat until well blended. Add flour, and salt; beat well. Stir in nuts, if desired. Pour batter into prepared pan. 3. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan.
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