Water is not a listed ingredient, but they add 1/2 cup (120 mL) in step 1. I'm not Jewish so I don't care about any minor incidental leavening. However, I'm not sure the cooking in batches will comply with an 18 minute start to finish rule (which I admittedly don't entirely understand. Does that only apply for Passover?).
--- On Sun, 3/27/11, James R. Frysinger <[email protected]> wrote: From: James R. Frysinger <[email protected]> Subject: [USMA:50219] Re: Challah, with metric masses To: "U.S. Metric Association" <[email protected]> Date: Sunday, March 27, 2011, 8:42 PM 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 632 Stony Point Mountain Road Doyle, TN 38559-3030 (C) 931.212.0267 (H) 931.657.3107 (F) 931.657.3108
