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Passover/Communion Bread
Ingredients:
- 4 cups freshly
ground whole wheat pastry flour
- 1 1/2 teaspoons
sea salt
- 3 tablespoons
real butter
- 2 tablespoons
oil mixed in 1 cup water
Directions:
Sift
flour and measure. Add salt, sift again, or stir thoroughly (in a food processor, if available). Cut butter into small pieces
and add to flour after each cut (or cut in with a pastry cutter). Add oil and water to flour (while running processor). Mix
until it forms a ball of dough that comes away from the side of the bowl. Knead lightly on floured board 1 minute to a smooth
ball. Lightly flour the bowl again. Pinch 1 cup dough and flatten, then roll as thin as possible. Roll it until it just holds
together without breaking when pulled. Place the rolled dough on an ungreased sheet and make one cut so the pieces may conveniently
fit on the serving plate. Bake 8-10 minutes in a preheated oven at 3500 until puffy and lightly browned.
Cinnamon and Applesauce Ornaments
3/4 cup applesauce
1 bottle ground cinnamon (4.12 ounces)
1. Mix applesauce and cinnamon with hands in a small bowl until a smooth ball of dough is formed.
2. Using about 1/4 of the dough at a time, roll dough to 1/4-inch to 1/3-inch thickness between two sheets of plastic
wrap. Peel off top sheet of plastic wrap and cut dough with cookie cutters. Make a hole in top of ornament
with drinking straw.
3. Place ornaments on a baking sheet and bake at 200°F for 2 1/2 hours; place on rack to cool. Or carefully
lay ornaments flat on rack to dry at room temperature 1-2 days or until thoroughly dry, turning occasionally.
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