Walnut crackers 2 eggs 1 cup flour 1/4 tsp.

Walnut crackers

2 eggs

1 cup flour

1/4 tsp. salt

1/2 tsp. baking powder

1 cup coarsely ground walnuts

Preheat oven to 350 degrees. Lightly grease and flour a cookie sheet. Place eggs in bowl and beat until light and frothy. Add flour, salt, baking powder and walnuts to eggs. Stir vigorously until wellblended — this is a stiff dough. Roll dough out on floured surface to 1/16 inch. Cut into 2-inch rounds and place on cookie sheet. Bake about 7 minutes; turn and bake for 4 to 6 minutes or until lightly browned. Cool on racks.

Brittle bread

2-3/4 cup unbleached flour

1-2 T. sugar

1/2 tsp. salt

1/2 tsp. baking soda

1/2 cup butter (frozen if using processor)

8 oz. plain yogurt

Herbs, spices, kosher salt and seeds

Blend flour, sugar, salt and soda in a mixing bowl. Cut in butter as for pastry. When mixtstfe resembles commeal, add yogurt and mix to a/) soft dough.

If using a processor, put dry ingredients (except for seasoning unless it is desired in the bread) in the work bowl. Cut frozen butter into 1tablespoon chunks and add to flour mixture. Process until mixture resembles cornmeal. Add yogurt; process only until it is mixed in.

Break off marble-sized pieces and roll out dough on a floured board into 7-inch circles less than 1/8-inch thick — even paper-thin. Leave plain or sprinkle with any desirable flavoring. These attach themselves to the top of the bread more securely (especially mustard or poppy seeds) if the surface is lightly misted or brushed with water.

Bake at 400 degrees for 5-8 minutes on an ungreased cookie sheet. Turn and bake for about 5 minutes, until crisp and golden brown.

Variations: Besides the different seasonings for the top, the bread dough can be flavored to complement the food served with it. A teaspoon or so (depending on the strength) of prepared mustard or 1/4 cup of finely grated cheese flavors the bread as a base for ham; herbs can go into the mixture to accent most dips and cheese, and finely minced shallots in the dough are good with everything.

Matzohs

2 cups unbleached flour (more if needed)

1/2-3/4 cup cold water, as needed

Preheat oven to 500 degrees. Place flour in a pile on a board or in a wide mixing bowl and make a well in center. Pour in 1/2 cup water and stir in flour gradually, using fingertips or a fork. Add more water as needed until all flour is mixed in and dough is soft, pliable and not sticky.

Divide dough into 4 pieces and knead each about 10 times, using a little flour to keep dough from sticking when it is rolled. Scrape board of dough and flour scraps, then dust clean surface with flour. Roll one piece of dough into a circle about 7 inches in diameter and less than 1/8inch thick. Pierce whole circle of dough completely through to bottom to keep matzoh from buckling while it bakes.