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Wednesday, October 17, 2012

CENCEÑO WITH UNLEAVENED PASSOVER BISCUIT RECIPE



Unleaven Dough Ready for Kneading
Photo by: Lord-Williams
OCast çençeño, Hisp Ar fatîr, Eng  unleavened, as unleavened bread, which was also called Jewish bread. It is curious that Anton Montoro’s Cancionero calls for unleaven bread during the Festival of Booths when it is traditionally made while celebrating the Passover but not for the former.[1] Jews prepared this in remembrance of their flight from Egypt when they could not wait for the bread to rise. Due to this, the Inquisition punished Jews caught eating unleavened bread during that time of year. Christians did eat unleavened bread during Lent and Christians and Muslims ate it during times of famine. See ácimo. [Autoridades. 1979:I:A:263; ES: Anon/Perry. Sep 5, 02:ftn 150; Castro. Alimentación. 1996:187:255;Montoro/Ciceri. 1991:203:102]


MARÍA ÁLVAREZ’ ROLLILLOS, PASSOVER BISCUITS FROM GITLITZ’ DRIZZLE OF HONEY, p 296
Makes enough for 8 servings

Dough Ready for Pressing into a Loaf
Photo by: Lord-Williams
Ingredients

8 tbsp water, plus more if needed
2 tsp olive oil
½ tsp pepper
6 tbsp honey, warmed
4 eggs, beaten
3 ½ c flour, sifted

Preparation

 Preheat the oven to 375º F (190º C). Cover a cookie sheet with aluminum foil.
Beat the first five ingredients together in a small bowl.
The Addition of Pepper an Honey Make this Uniquely Yummy!
Photo by: Lord-Williams 
 Place the flour in a large bowl. Add the liquid mixture to the flour all at once using a fork, beating as little as possible. If necessary to get the dough to form a mass, add more water, a tablespoon at a time.

Preheat oven to 425ºF / 220ºC

      Put the dough on a floured cutting board, press the dough into a ¾-inch thick round loaf.[2]

Bake them on a prepared cookie sheet for 20 minutes. Reduce heat to 375º/190º C and cook 20 minutes more.[3] Serve while still warm.


[1] Montoro (1403-1483) was a Jewish convert.
[2] Gitlitz instructs to cut the dough into 4 equal portions for make round loaves. Neither Jews nor Spaniards did this. All the dough was cooked as one round loaf. When ready to eat bread the loaf was passed from one eater to the next. Each person broke off a piece by hand. Cutting bread with a knife was considered bad luck.
[3] Gitlitz instructs that the bread takes 20 minutes to cook at 375º F/190ºC. This is not so even if dividing the dough into 4 equal parts. At that temperature, it takes 40-60 minutes if the dough is split into fourths. If not it would take well over an hour for uncut dough.

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