No flour, no leaveners, no grains. Passover is a good time for me to take a breath. It reminds me to recall my roots. It reminds me to respect my craft and the opportunity I have, to do what I love. In keeping with the holiday ritual, the flour canisters are scoured, stored or covered.
Bread machines go into hibernation.
My stocks of bagels and French bread disappear. As the holiday draws closer, my sons and I make a batch of homemade matzoh . The recipe is not strictly traditional, and it it not kosher, but it does recreate baking history. The first matzoh, after all, was homemade. Enjoy our selections for a homemade Passover.