These are eggy, fluffy, and very much like popovers. Passover popovers! A big hit at any Seder!
Preheat oven to 375 degrees F (190 degrees C).
Bring water, oil, sugar, and salt to a boil in a saucepan. Remove from heat and quickly stir in matzo meal. Beat eggs one at a time into matzo mixture until blended. With wet hands, roll dough into 18 rolls and arrange on a baking sheet. Cut an ‘X’ into each roll.
Bake in the preheated oven until golden brown, 30 to 45 minutes.
Per Serving: 111 calories; protein 3.2g; carbohydrates 7.7g; fat 7.8g; cholesterol 62mg; sodium 24.2mg.
The quality of the flour can make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are bet higher in gluten, may give you a better rise than standard bread flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as clear bread.
To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.