Middles Class Summary--March 24, 2013
In March, the Middles class had a great time learning about Passover. We read the story of Passover, and talked about how Humanistic Jews can think about the story. We reviewed the Four Questions by playing a Jeopardy-style game. Sarah even taught us to sing the Four Questions in Hebrew! Then everyone worked together to make yummy homemade matzah. While the matzah was baking, we looked at a Seder plate and went on a scavenger hunt to find all of the Seder plate items. Passover coloring pages wrapped up the class.
At the request of several Middles students, here is the recipe for homemade matzah:
You need: white flour (NOT self-rising), whole wheat flour, salt, water, a mixing bowl, a wooden spoon, measuring cups, a rolling pin, forks, parchment paper, and baking sheets.This recipe makes about 8 crackers.
1. Preheat the oven to 450 degrees
2. Add 1 cup each of white flour and whole wheat flour to the bowl, and mix it up.
3. Add 1 cup water and a pinch of salt, to taste. Mix with the spoon. When you can’t get it anymore mixed up, use clean hands to get all the flour incorporated into the dough.You may need to add a little more water or flour to get a good consistency.
4. Put parchment paper down on the counter and flour it. Get your hands floury, too.
5. Divide the dough into egg-sized pieces. Knead each piece of dough for 4-5 minutes. (You might ask children do knead it at least 10 times.)
6. Flatten the dough as much as you can with your hands. Then flip it over and use the rolling pin to make it extra thin. Don’t forget to flour the rolling pin.
7. Using a fork, poke holes all over the top of the dough
8. Place the rolled out dough on a parchment lined baking sheet
9. Bake 5-6 minutes, or a little longer if you want it extra crispy. You may want to flip the matzah partway through.
10. Let cool. Then enjoy! Cream cheese and apple butter are two of my favorite matzah toppings.