See part 1
of wheat blessed by a rabbi was set aside to be harvested seperately. The
wheat was milled using specieally cleaned (and blessed) millstones in order
to ensure no contamination by leavening agents. Most communities decorated
their homemade matzoh with small holes, using a metal comb or fork to help
prevent the bread from forming air pockets and rising during it’s short
baking time. If any bread puffed up during cooking, it was pushed down
firmly to force the air out.
Today in Moscow, in Jerusalem, in New York, and in many other places in the
world, the production of matzoh has been centralized and commercialized.
We’ve come to think of it as a somewhat tasteless cracker that comes in a
cardboard box. But homemade matzoh is a far more interesting and tasy
bread.”
Yields
12 Servings