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How to Make Matzo Bread With a Long Shelf Life
By KJ Barber

As most preppers know, stockpiling foods with a decent shelf life can be a challenge, as well as redundant. Not all foods do well long term, such as bread. So, the thought of having any kind of bread is not always considered.

However, there are types of bread that will survive for a long time and require very little effort when making it. Matzoh bread is one of those and has been around for centuries.
What is Matzo Bread?

Matzoh, aka matzo or matzah, is an unleavened bread with the main ingredients being water and flour. If you purchase it at a store, it often resembles light brown crackers. Homemade matzoh can vary in size, shape, and even the texture. The flavor is often on the bland side, and slightly more chewy than a cracker, and is commonly served with jam or honey.

As a staple in the Jewish circle, it is commonly served during Passover. Most other traditional types of bread require time to let it rise before baking. However, it is said that when many Jews left Egypt, they did so in a hurry. Those who were making bread decided to bake the dough as is, rather than take the time to let it rise. Since then, matzoh became a tradition for many people at Passover time.

And, it is a very durable product. Store-bought packages of matzoh bread have been stored for years without spoiling. However, when you make your own, it allows you to know just how fresh each ingredient is that goes into it.

Continues:

https://www.askaprepper.com/how-to-make-matzo-bread-with-a-long-shelf-life/?utm_source=newsletter&utm_medium=AAP

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