SOFT UNLEAVENED BREAD
This recipe is great for sandwiches during the days of unleavened bread. Very quick and easy to make.
Provided by Banriona
Categories < 30 Mins
Time 25m
Yield 6 slices, 3 serving(s)
Number Of Ingredients 5
Steps:
- Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk.
- Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*.
- When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.
UNLEAVENED BREAD FOR COMMUNION
This recipe has been used for years in our church for Communion bread. Easy to make and stores well in fridge. Watch carefully when baking, ovens vary in time needed.
Provided by LEAB77
Categories Bread Quick Bread Recipes
Time 20m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands.
- Bake in the preheated oven until bread is cooked, 8 to 10 minutes.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 15.9 g, Fat 12.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.9 g, Sodium 49.3 mg, Sugar 0.1 g
UNLEAVENED BREAD
This is an easy recipe that is the consistency of a heavy bread.
Provided by Sara
Categories Bread Quick Bread Recipes
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
- Mix flour and salt in a large bowl. Make a well in the center of the flour mixture.
- Beat eggs and melted butter together; pour into the well in the flour mixture and mix with a fork until crumbly. Slowly add milk to the flour mixture, using hands to mix the dough into a ball.
- Roll dough into a flat loaf and put onto the prepared baking sheet.
- Bake in preheated oven until lightly browning along the edges, 15 to 20 minutes.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 47.1 g, Cholesterol 104.8 mg, Fat 6.7 g, Fiber 1.5 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 458.2 mg, Sugar 3.1 g
UNLEAVENED HERBED BREAD
This recipe makes excellent wraps during the Days of Unleavened Bread. The original recipe came from "Savoring the Sabbaths" cookbook published by United Church of God but over the years I've tweaked it a bit to match our families personal tastes. I like to keep the dry ingredients mixed together as a ready mix to save time during my Holy Day prep. days.
Provided by Banriona
Categories Breads
Time 40m
Yield 20 rounds, 20 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500°F.
- Mix all dry ingredients until well blended.
- Add in wet ingredients and mix together, just enough to moisten. This shouldn't require much kneading. Allow to rest for 10 minutes at room temperature (cover dough while resting).
- Pinch off balls approx 2" in diameter and roll to smooth. When all balls are formed, roll each one into a 5" circle approximately the thickness of of a pie crust.
- Bake each round on a pizza tray on lowest rack in oven for about 3 minutes. They should bubble up a bit and be slightly browned. Don't over bake.
- Keep in refrigerator or freeze in small batches as they have a fairly short shelf life due to their deliciousness and lack of leavening and preservatives.
Nutrition Facts : Calories 133.2, Fat 1.4, SaturatedFat 0.6, Cholesterol 3.1, Sodium 364.1, Carbohydrate 26.7, Fiber 3.7, Sugar 4.9, Protein 5
AUTHENTIC UNLEAVENED BREAD
Real, authentic, home-made Unleavened Bread
Provided by micahdillon93
Time 25m
Yield Makes Loaves
Number Of Ingredients 0
Steps:
- Mix the oil and honey into a bowl.
- Microwave water for 50 seconds or until hot and add to mix.
- Add milk or almond milk and stir contents until blended together.
- Add flour and stir until contents become dough.
- Knead the dough while sprinkling conservative amounts of flour to avoid the dough from sticking to bowl or hands.
- Sprinkle flour onto counter top and tear dough to desired size fashioning it into a circular loaf in the flour to avoid sticking.
- Bake at 218C/425F for twelve to fourteen minutes. Bake the loaves for seven minutes on one side and five to seven on the other. When loaves begin to brown slightly they are done.
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