Unleavened Bread*

Ingredients

4 c whole wheat flour
3 T butter
2 T vegetable oil
1 1/2 t salt
2 egg yolks
1 c water or milk

Directions

Sift flour, then measure and add salt. Stir. Cut butter in small pieces adding to flour. Blend into a meal-like texture. In small mixer bowl, beat egg yolks until lemon colored. Add oil slowly, continue to beat as it is added. Add 1/4 of milk or water to this, then the remaining liquid. Pour into the flour and butter mixture and stir with a fork until it forms a ball of dough. Knead lightly. May need a little flour. Shape into a smooth ball. Flour the board lightly. Divide into 2 parts. Roll out on ungreased cookie sheet. Cut square lines through dough after rolling thin. Bake about 12-15 minutes at 390º to 400ºF until light brown. Cool and store in covered container.

*If bread is being made for Passover service, make only one cut across the middle to make pieces only small enough that they may be conveniently carried (bread will broken into smaller pieces while being blessed during the service).

In the original recipe are the additional instructions for using this bread during the Passover service: "If this bread is made for use in the Passover service, be sure to use water instead of milk and leave out the egg yolks. Increase the water to one cup, mix it with the oil and add to the butter-flour mixture. This recipe makes sufficient for about 500 people in the Passover service."

*These additional instructions are open to discussion and reevaluation.

Recipes for Days of Unleavened Bread, Ambassador College 1960