Post haste post processor2/10/2024 You can blame Iowa for purchasing our souls and beckoning us to move to its greener pastures on such short notice. Now, time to flee.Ī side note: It may be some time before I am able to post another yummy recipe for all of you to enjoy, and for this I am eternally sorry. As sensitive as this bread is to bake, I’m sure it’s different for every oven, so baby the bread as much as possible by watching it constantly until the edges are just about to burn. While he suggests a mere three minutes, mine took about 6-8 minutes for both sides. The only difference I encountered with my experience versus Bittman’s was the length of time the bread needed to bake in the oven. The process is as simple as the list of ingredients, which I’m sure you already have in the house (don’t you just love it when that happens?). ![]() So a quick and tasty recipe like this is perfect for times when bread is necessary, but time is short. At least in the sense that, amid packing and preparing to move, I’ve not much time to bake bread, let alone eat it. Of course, there’s no fleeing involved for us, and we’re not traveling across continents (really just from Illinois to Iowa), but still, it’s a metaphor. It’s also known as “carta musica,” or sheet music, for its incredible thinness.īut the reason it is so ironic that I happened upon this recipe is because, in a few short days, the husband and I are embarking on our own journey across the land. This recipe is worlds away from the original unleavened bread - salty and crispy, with the slightest olive oily taste. He digresses, however, that their bread was not so good. In their haste they had no time to let their bread rise: thus, matzo bread. Bittman mentions in his article that the origin of matzo (or, “unleavened”) bread is from way back in the day when the Jews were forced to flee from Egypt after Passover. It’s quite ironic, actually, that I discovered and decided to bake this particular bread. And if I keep talking about why I made this bread in the first place, I may waste more of your time than you would actually making this bread. ![]() I was going to bore you with another “Sifted Words” post on an article I recently read in The New York Times’ “ The Minimalist” by Mark Bittman, but when I really dove into his article/recipe on Olive Oil Matzo and realized it takes only THIRTY minutes from start to finish, I decided to instead make the darn bread instead of wasting my time writing about it, which would probably take longer. Regardless, I hope you enjoy the experience of reading about this bread, and maybe the tasteless photos will assist in improving your use of the imagination. Why, you ask? Because, unabashedly, my mother took her lovely camera (that I borrow for my photo-taking, for I am too lowly and poor to afford such an expensive item) on vacation with her, to Saint Maarten (or Saint Martin, if you’re on the French side as opposed to the Dutch… in case you wanted to know). Disclaimer: These photos are lacking in the zeal of my past posts’ photos.
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