Children got a chance Sunday to learn to make their own matzo for Passover.
Pleasanton's Amador Recreation Center was turned into a bakery for the afternoon, as the children threshed and winnowed the wheat, milled and ground the flour, and kneaded and shaped the dough to make the unleavened matzo.
Rabbi Raleigh Resnick, the director of Tri-Valley Chabad, which organized the event, said “the whole process is done in 18 minutes” or less to make sure the dough does not have time to rise.
Passover preparation more than kids’ play
Children got a chance Sunday to learn to make their own matzo for Passover.
Pleasanton’s Amador Recreation Center was turned into a bakery for the afternoon, as the children threshed and winnowed the wheat, milled and ground the flour, and kneaded and shaped the dough to make the unleavened matzo.
Rabbi Raleigh Resnick, the director of Tri-Valley Chabad, which organized the event, said “the whole process is done in 18 minutes” or less to make sure the dough does not have time to rise.
“We get the kids to rush, rush, rush,” said Resnick. “It’s an interesting process. It makes the holiday come alive for the kids.”
Matzo is a crackerlike unleavened bread, baked immediately after it is kneaded. Resnick said it is the same bread eaten by the Jewish people more than 3,000 years ago as they were liberated from slavery in Egypt on Passover night. Their haste did not give the dough time to rise.
