Easy Passover Bread
User Reviews
5
Easy Passover Bread
Description
Easy Passover Bread uses matzo meal, which is ground from matzo crackers, as its base. The combination of boiling water, vegetable oil, salt, and sugar is cooked first to hydrate and soften the matzo meal, producing a thick dough. Once cooled, beaten eggs are stirred in gradually to enrich the mixture and help bind the dough.
The dough is portioned into mounds on parchment-lined baking sheets, shaped into rolls, dusted with additional matzo meal, and scored on top before baking. Baking at a high temperature creates a crust while keeping the interior moist yet firm, resulting in bread suitable for Passover meals.
This recipe makes enough rolls for typical family needs, offering a leavened-style bread substitute in line with Passover dietary laws. The texture is different from regular bread but works well for sandwiches or accompanying meals during the holiday.
Passover Bread stores well at room temperature for up to two days or freezes for up to a month. Reheating can be done reliably in an oven or microwave. Making the bread ahead and freezing saves time on the holiday, and proper thawing ensures freshness.
Ingredients
- 350 g matzo meal 3 cups
- 8 egg at room temperature, large, beaten
- 1 cup vegetable oil
- 2 cups water
- 1-¾ teaspoons kosher salt
- 1-½ tablespoons granulated sugar
Instructions
- Preheat the oven to 400°F and line (2) 13x18-inch baking sheets with parchment paper; set aside. If using Matzo Crackers, break them up and place them into a food processor (or blender), and pulse matzo until finely ground; you'll likely need 2 boxes, but you won't use them all.
- In a medium nonstick pot, combine the water, oil, salt, and sugar and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined and pull away from the sides of the pot; the mixture will be very thick. Transfer the mixture to a large bowl and set it aside to cool for about 10 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. Use a large ice cream scoop or two spoons to drop the batter into mounds, about 2 inches apart, onto the prepared baking sheets. With lightly oiled or wet hands, gently shape the dough into rolls. Sprinkle matzo meal over each roll and score the top with a sharp knife.
- Bake for 20 minutes, reduce the heat to 400 degrees and bake for 30 to 40 minutes longer until puffed, crisp, and golden. Transfer to a wire rack to cool; it is normal for the Passover rolls to deflate slightly as they cool.
Notes
- Let the rolls cool completely before storing to prevent moisture buildup.
- Store at room temperature in an airtight container for up to 2 days or freeze for up to 1 month.
- Reheat frozen or stored bread by warming in a 350°F oven for 5-10 minutes or use a microwave for quicker heating.
- The bread can be made ahead to save time on the day you plan to serve it.
- Use finely ground matzo meal made from matzo crackers, pulsed in a food processor if necessary.
User Reviews
Overall Rating
5
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