Yes, indeed, challah contains leavening!
Here's a recipe for matzo made with olive oil that sounds interesting.
http://www.nytimes.com/2010/03/24/dining/24minirex.html
I would imagine that olive oil would be more appropriate than coconut
oil. Notice that it does not contain water! If you put water in your
matzo dough, that might have caused the flour to "develop" (break cyclic
rings, unfold molecules, etc.) which might make the matzo sticky, I
would think.
I'll provide the conversion factors I would use:
120 g = 1 cup whole wheat flour
148 g = 1 cup barley flour
216 g = 1 cup olive oil
My source for those numbers (some of which I have listed in a notebook
handy to the kitchen) is
http://www.gourmetsleuth.com/cooking-conversions/cooking-conversions-calculator.aspx
On the other hand, there are oil-free matzo recipes out there that do
use water. (Some even use egg!) Here's an approved recipe:
http://www.angelfire.com/pa2/passover/recipes-pesach/matzo-recipe-fat-free.html
Jim
On 2011-03-27 1911, Pierre Abbat wrote:
On Sunday 27 March 2011 19:30:49 James R. Frysinger wrote:
Here's a challah recipe that has intrigued me; I think I'll be trying it
out in a few days. The author provides ingredient volumes with
ingredient masses in parentheses (even for fluids), both metric and
non-metric. I was delighted to see the metric, of course, but also noted
with pleasure that she placed zeros before the decimal mark where the
numerical portion of the quantity value was less than one. The
prevalence of "nekkid zeros", as I described them to my physics students
in times gone by, really irritates me!
http://www.epicurious.com/recipes/food/views/My-Challah-235867
By the way, this author must be British; she gives "gas marks" for oven
settings as well as temperatures in Fahrenheit and in Celsius.
It is now the second half of the thirteenth month, which means the middle of
next month is Passover, so make sure you finish eating it by then!
Last year (beginning of this year, by the Biblical reckoning) I tried my hand
at making matzos. I took 150 g of whole wheat and 150 g of whole barley and
put them in the Vita-Mix and ground them, then added water and coconut oil
and baked. I put too much oil. If I used the same ratio of flour to oil,
which would be 35 g oil for 300 g flour, would that be right?
Pierre
--
James R. Frysinger
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Doyle, TN 38559-3030
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