Sometime during Easter week, I usually make a pan of unleavened bread. At the church M. grew up in, this recipe was a common staple at the once-a-year love feast service. It's, of course, very different from other breads since it contains no yeast - and I think it is a bit of an acquired taste, but we all love it. It's also much simpler to make than regular bread!
Unleavened Bread
5 C. flour
1/2 C. butter, softened
Approx. 1 C. milk
Mix flour and butter together. Gradually add and knead milk into dough until it sticks together and is somewhat sticky. Place dough in a 13x9" cake pan and spread to 1/4"-1/2" thickness. Using a fork, poke holes all over the dough. Bake at 425 for 20 minutes and brush butter over the dough. Bake 5-10 more minutes. Dough will look slightly raw on the inside. Cool and cut into strips. Makes eight 1 1/2" strips.
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