* Exported from MasterCook *
Matzo, Homemade
Recipe By :Recipe by Chef Michael Solomonov, Zahav, Philadelphia
Serving Size : 8 Preparation Time :0:00
Categories : Crackers/Crisps/Pretzels Fatfree
Posted
Amount Measure Ingredient -- Preparation Method
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2 cups all-purpose flour -- plus more for dusting
1/2 teaspoon salt
3/4 cup water -- plus more as needed
Preheat an oven to 500F.
In the bowl of an electric mixer fitted with the dough hook, combine
the flour and salt and beat on medium speed for 1 minute. With the
mixer running, add the 3/4 cup water a little at a time, beating
until the mixture reaches the consistency of a pizza dough and adding
more water as needed. When the desired consistency is reached,
continue beating on medium speed for 3 minutes more. Immediately
shape the dough into 16 balls; do not allow it to rest.
On a floured work surface, roll out the dough balls about 1/8" thick
and place on baking sheets. Bake until the matzo is lightly browned
and crispy, 3 to 5 minutes.
Makes 16 pieces; serves 8.
Description:
"Superior in taste to the store-bought variety, homemade matzo is
quite easy to prepare"
Source:
"williams-sonoma.com"
S(Internet address):
http://www.williams-sonoma.com/recipe/homemade-matzo.html
Copyright:
"Adapted from Williams-Sonoma Kitchen Library Series, Muffins &
Quick Breads, by John Phillip Carroll (Time-Life Books, 1993)."
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Per Serving (excluding unknown items): 114 Calories; trace Fat (2.5%
calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber;
0mg Cholesterol; 135mg Sodium. Exchanges: 1 1/2 Grain(Starch).
NOTES : 2013 - 1128