THE BREAD III

The typical bread the Jews made/make for Passover (The Feast of Unleavened Bread) was to be very specific bread.

“Jews and Christians consume unleavened breads such as matzo during Passover and Eucharist, respectively, as commanded in Exodus 12:18. Per the Torah Old Testament, the newly emancipated Israelites had to leave Egypt in such a hurry that they could not so much as spare time for their breads to rise; as such, bread which before it can rise is eaten as a reminder. Matzah must be made from one of the five grains wheat, barley, oat, spelt, and rye.
Matzah dough is quickly mixed and rolled out without an autolyse (a wait after mixing only the flour and water) step as used for leavened breads. Most forms are pricked with a fork or a similar tool to keep the finished product from puffing up, and the resulting flat piece of dough is cooked at high temperature until it develops dark spots, then set aside to cool and, if sufficiently thin, to harden to crispness. Dough is considered to begin the leavening process 18 minutes from the time it gets wet; sooner if eggs, fruit juice, or milk is added to the dough. The entire process of making matzah takes only a few minutes in efficient modern matzah bakeries.” (Wikipedia)

From the early history of making Passover (unleavened) bread that was “the thickness of a finger and eight to ten inches in diameter” to today’s cracker-like quarter inch thick and 7-9 inches square, the matzah bread has changed. Some now are pieces the size of little oyster crackers. “And as they were eating, he took bread, and after blessing it broke it and gave it to them, and said, “Take; this is my body.” (Mark 14:22) The pure broken Bread heals our broken souls. This is The Bread of Life.

“Behold, I stand at the door and knock. If anyone hears my voice and opens the door, I will come in to him and eat with him, and he with me.” Jesus