Prep 15 mins
Cook 50 mins
It's amazing, you think we could do without 7 or 8 days of bread, but we just gotta have it, even on Passover. This is an adaptation of a Phyllis Glazer recipe.
- 1⁄2 cup vegetable oil
- 2 tablespoons olive oil
- 1 cup cold water
- 1 cup matzo meal
- 1 teaspoon salt
- 1 teaspoon chopped fresh basil
- 4 large eggs
- 2 cloves garlic
- In a small saucepan, combine the vegetable oil with 1 tablespoon of olive oil and the water and bring to a boil.
- Remove the pan from the heat and add the matzo meal, salt, and basil.
- Stir well with a wooden spoon.
- Preheat the oven to 190° C (that's 375° F).
- Place the matzo-meal mixture and eggs in a food processor fitted with a metal blade and pulse several times to blend.
- With the machine running, drop 1 clove of the garlic through the feed tube.
- Process until the mixture begins to form a ball around the metal blade.
- Remove the dough from processor.
- Dip your hands in a little matzo cake meal and shape the dough into an oval loaf.
- Place on an ungreased cookie sheet and bake 40-50 minutes or until top is golden brown.
- Remove from baking sheet and let cool for 10 minutes on a wire rack.
- Split the loaf in half horizontally.
- Preheat the broiler.
- Mince the remaining clove of garlic and mix with the remaining tablespoon of olive oil.
- Spread the mixture over each half loaf.
- Toast the bread under the broiler until just slightly golden.
- Cut into slices and serve immediately.
- NOTE: If you are using an electric mixer or doing the process by hand, chop the garlic finely.
- Mix the eggs and half of the garlic into the matza-meal mixture with a fork or an electric mixer.
- Remove dough from bowl, dip hands into matza cake meal and shape dough into an oval loaf.
- Bake as above.