Matzoh (also spelled matzo or matzah) is a flat, unleavened bread that serves as a central staple of the Jewish holiday of Passover, commemorating the Israelites’ hasty exodus from Egypt when their bread did not have time to rise. Traditionally, it is made from only two ingredients: flour (typically wheat, but also barley, spelt, rye, or oat) and water, baked quickly to prevent fermentation.
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Ingredients: Both traditional matzoh and standard communion wafers are made of only flour and water, with no yeast or leavening agents, reflecting the biblical prohibition against leaven during Passover and symbolizing Christ’s sinlessness.
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Were Jews running away from slavery AND a pfisteria epedimic that was killing Egyptians. If they cooked their leavened bread longer than the Egyptians did, perhaps they were not dying from that poisoned water and the Egyptians noticed this and were angry. Quick baked crackers would be even safer than well heated leavened bread. I have bought “ancient” grain bread in health food stores that was quite moist inside. Fortunately our water is usually safe from toxic bacteria.
Perhaps the Jewish women were servents who did not have time to mind their baking so well and their loaves cooked longer. I am reminded of a family story from my Prussian grandmother. A woman from her family married a man who loved his own mother’s sour milk soup. The young bride carefully copied the recipe from her mother-in-law, but the husband always complained it did not taste like his mother’s soup. They started having children and one day she was so busy the soup scorched a bit. She served it anyway and he exclaimed, “why this is just like mother used to make.” He came from a large family.