GARLIC ’BREAD’

By Phyllis Glazer

Half cup vegetable oil
2 Tbsp. olive oil
1 cup cold water
1 cup matza meal
1 tsp. salt
1 tsp. chopped fresh basil
4 large eggs
2 large garlic cloves

In a small saucepan, combine vegetable oil with 1 Tbsp. olive oil and the water and bring to a boil. Remove pan from heat and add matza meal, salt, and basil. Stir well with a wooden spoon. Preheat oven to 190°. Place matza-meal mixture and eggs in a food processor fitted with a metal blade and pulse several times to blend.

With the machine running, drop 1 clove of the garlic through the feed tube. Process until mixture begins to form a ball around the metal blade. Remove dough from processor.

Dip hands in a little matza cake meal and shape the dough into an oval loaf. Place on an ungreased cookie sheet and bake 40-50 minutes or until top is golden brown. Remove from baking sheet and let cool for 10 minutes on a wire rack. Split loaf in half horizontally. Preheat broiler. Mince remaining clove of garlic and mix with the remaining Tbsp. of olive oil.

Spread over each half loaf. Toast the ’bread’ under broiler until just slightly golden. Cut into slices and serve immediately.

NOTE: If you are using an electric mixer or doing the process by hand, chop the garlic finely. Mix the eggs and half of the garlic into the matza-meal mixture with a fork or an electric mixer. Remove dough from bowl, dip hands into matza cake meal and shape dough into an oval loaf. Bake as above.