Yes, Happy Pesach (first day of Passover.)
The day my now 18 year old was born in 1990 was
Pesach, so I call her my Jewish Holiday baby.
Shalom to my Hebrew friends and relatives.
I thought this was quite interesting:
Question: What is the procedure for making unleavened bread?
Answer: Thank you for your question. The procedure for making unleavened bread is discussed in great detail in the Kitzur Shulchan Oruch/ Concise Code Of Jewish Law (Chapters 108, 109, and 110). I’ll briefly mention a few of the items here, but prior to actually making Matzos that are Kosher for Pesach a Rabbi should be consulted, to ensure that all of the steps are properly done.
1. The wheat must be harvested during dry weather. It is preferable that someone guard it that no liquid come into contact with the wheat kernels from the time of the harvest, but if this is too difficult then as long as it is guarded from the time that it is ground into flour this is sufficient.
2. The grinder used to grind flour must be thoroughly washed out and dried before starting to grind the flour to be used for the unleavened bread.
3. The flour may not be baked into the unleavened bread on the same day that it was ground. It must sit overnight, at least.
4. The water to be used must be drawn from a well or spring (not tap water), and must also sit overnight in a covered container before use.
5. The recipe is approximately 1 part water to 2 parts flour. Nothing else may be added. This is only approximate, as it varies based on the type of flour used and the humidity in the air. The point is that it must be rollable, not too dry that it crumbles, and not too wet that it is sticky. Not more than 4.5 lbs of flour should be kneaded at once.
6. From the time that the water comes into contact with the flour until the time that it is baked, the dough may not sit still for more than a few seconds. It is preferable that it not sit still at all! Immediately after kneading the dough it should be rolled out flat, and then perforated. The dough may not be cut into specific designs, as this may cause a delay in the process and allow the dough to rise.
7. From the time that the flour and water come into contact, until the Matzos are fully baked, no more than 18 minutes may elapse. Therefore, the oven must be hot enough that the unleavened bread be fully cooked before this time. The Matzoh should only be removed when it is fully done, i.e. it is fully baked through and through. When baking more than one Matzoh in one oven, they may not touch each other while they are baking. Care must also be taken that they lay absolutely flat, and not be doubled over or creased in any part.
These are some of the details involved in the procedure. There are other important details not mentioned here. As I said previously, to make unleavened bread that is truly Kosher For Passover, a competent rabbi must be consulted.
Take care,
Rabbi Aaron Tendler
I’ll echo Tom’s message. Get rid of Ohmert. I vaguely remember my maternal grandmother observing Jewish tradition, Kosher? A lot of things weren’t Kosher, mostly I remember being picked up by the ears if I got out of line. Oh, that and the mellow taste of Lifebouy soap, she was loved but took no prisoners.:) Have a great and safe Passover.
Shalom & MOSSAD UP 2008!
Israel. Enjoy your Passover feast. Then get rid of Olmert!!
Yes, Happy Pesach (first day of Passover.)
The day my now 18 year old was born in 1990 was
Pesach, so I call her my Jewish Holiday baby.
Shalom to my Hebrew friends and relatives.
I thought this was quite interesting:
Question: What is the procedure for making unleavened bread?
Answer: Thank you for your question. The procedure for making unleavened bread is discussed in great detail in the Kitzur Shulchan Oruch/ Concise Code Of Jewish Law (Chapters 108, 109, and 110). I’ll briefly mention a few of the items here, but prior to actually making Matzos that are Kosher for Pesach a Rabbi should be consulted, to ensure that all of the steps are properly done.
1. The wheat must be harvested during dry weather. It is preferable that someone guard it that no liquid come into contact with the wheat kernels from the time of the harvest, but if this is too difficult then as long as it is guarded from the time that it is ground into flour this is sufficient.
2. The grinder used to grind flour must be thoroughly washed out and dried before starting to grind the flour to be used for the unleavened bread.
3. The flour may not be baked into the unleavened bread on the same day that it was ground. It must sit overnight, at least.
4. The water to be used must be drawn from a well or spring (not tap water), and must also sit overnight in a covered container before use.
5. The recipe is approximately 1 part water to 2 parts flour. Nothing else may be added. This is only approximate, as it varies based on the type of flour used and the humidity in the air. The point is that it must be rollable, not too dry that it crumbles, and not too wet that it is sticky. Not more than 4.5 lbs of flour should be kneaded at once.
6. From the time that the water comes into contact with the flour until the time that it is baked, the dough may not sit still for more than a few seconds. It is preferable that it not sit still at all! Immediately after kneading the dough it should be rolled out flat, and then perforated. The dough may not be cut into specific designs, as this may cause a delay in the process and allow the dough to rise.
7. From the time that the flour and water come into contact, until the Matzos are fully baked, no more than 18 minutes may elapse. Therefore, the oven must be hot enough that the unleavened bread be fully cooked before this time. The Matzoh should only be removed when it is fully done, i.e. it is fully baked through and through. When baking more than one Matzoh in one oven, they may not touch each other while they are baking. Care must also be taken that they lay absolutely flat, and not be doubled over or creased in any part.
These are some of the details involved in the procedure. There are other important details not mentioned here. As I said previously, to make unleavened bread that is truly Kosher For Passover, a competent rabbi must be consulted.
Take care,
Rabbi Aaron Tendler
Darth, thanks for that about the Mossad.
Tom, I agree get rid of Olmert!
Lynn, how wonderful thank you for sharing about your 18 year old daughter being born on Pesach.
Mark, that is interesting, I never knew so much went in to making that. Thank you so much for posting that.
I’ll echo Tom’s message. Get rid of Ohmert. I vaguely remember my maternal grandmother observing Jewish tradition, Kosher? A lot of things weren’t Kosher, mostly I remember being picked up by the ears if I got out of line. Oh, that and the mellow taste of Lifebouy soap, she was loved but took no prisoners.:) Have a great and safe Passover.
Eat some potato pancakes with sour cream and apple sauce for me… and with a dash of salt!
They are delicious!!