Passover Garlic Bread

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“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.”
1hr 5mins

Ingredients Nutrition


  1. In a small saucepan, combine the vegetable oil with 1 tablespoon of olive oil and the water and bring to a boil.
  2. Remove the pan from the heat and add the matzo meal, salt, and basil.
  3. Stir well with a wooden spoon.
  4. Preheat the oven to 190° C (that's 375° F).
  5. Place the matzo-meal mixture and eggs in a food processor fitted with a metal blade and pulse several times to blend.
  6. With the machine running, drop 1 clove of the garlic through the feed tube.
  7. Process until the mixture begins to form a ball around the metal blade.
  8. Remove the dough from processor.
  9. Dip your hands in a little matzo cake meal and shape the dough into an oval loaf.
  10. Place on an ungreased cookie sheet and bake 40-50 minutes or until top is golden brown.
  11. Remove from baking sheet and let cool for 10 minutes on a wire rack.
  12. Split the loaf in half horizontally.
  13. Preheat the broiler.
  14. Mince the remaining clove of garlic and mix with the remaining tablespoon of olive oil.
  15. Spread the mixture over each half loaf.
  16. Toast the ’bread’ under the broiler until just slightly golden.
  17. Cut into slices and serve immediately.
  18. NOTE: If you are using an electric mixer or doing the process by hand, chop the garlic finely.
  19. Mix the eggs and half of the garlic into the matza-meal mixture with a fork or an electric mixer.
  20. Remove dough from bowl, dip hands into matza cake meal and shape dough into an oval loaf.
  21. Bake as above.

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