This delicious bread is easy as can be to throw together and bake. A mixer does all the work and it bakes up like a dream spread out on a sheet pan. What’s even better, this soft, chewy texture (which resembles Little Caesar’s Cheesy bread to me), is also perfect for Cinnamon Sticks, Italian Herb Bread, Cheesy Bread, and even as a crust for Pizza!
This is an exciting year for us because it marks the completion of our first full year of celebrating the Biblical Feasts. We began last summer with Shavuot so this will be our first time celebrating Passover, immediately followed by the Feast of Unleavened Bread, which is what led me to work on this recipe. The kids liked it so much that I had to stop making it so that it doesn’t lose that “special” feeling before Passover gets here.
There are several variations on this bread and the great thing about them is that each recipe starts with a fully cooked pan of it so you can just make double today and tomorrow turn what’s left into (as I mentioned before) either Cinnamon Sticks, Cheese Bread Sticks, Italian Herb Bread, or even Pizza! In fact, from the first taste Katy’s friend, Sara Jane, immediately requested Passover Pizza as soon as the Feast of Unleavened Bread arrives. Is Passover Pizza a thing? Well, it is now!
I’ll put all of my variations in the recipe card at the bottom of this post.
You likely already have the ingredients on hand to make this delicious wonder of a bread: eggs, whole milk*, olive oil, all purpose flour, salt, and a wee bit of sugar.
*I always use whole milk for this. You can use other milks and it will likely turn out fine. However, I only use whole so I can’t relay any personal experience using alternatives. I buy organic whole milk because it lasts so long in the fridge and that is what my son enjoys in his protein shakes and what I enjoy in my baking.
Place all ingredients in a large sized mixing bowl. Beat with an electric mixer until fully combined and well blended. I use my stand mixer for this and it should only take a minute or two at most.
Spray an 11 x 15 baking pan (click here to see the one I use) with cooking spray and spread dough into pan. Bake at 450 for about 20 minutes, or until just lightly browned.
I love this pan and I have it in robin’s egg blue, too. I’ll be giving a couple of these away at random to folks who subscribe to my free newsletter this week. So if you haven’t signed up already, make sure you do at the red bar at the top of this page. The last two weeks I’ve given away bundt pans and muffin tins. I haven’t decided on next week but it will be something fun!
I also love the way this bread releases from the pan so easily as it bakes. You can cut it with a pizza cutter or even a soft butter knife. The soft, chewy texture is a favorite of everyone.
I tend to cut this in squares but you can cut it however you like.
Here are just two other options that I took some quick pictures of with my phone. On the left is cheesy bread and on the right cinnamon sticks. Both are made after the bread has baked so you could easily bake extra bread today and turn it into either of these tomorrow. I usually slice a pan sized batch of bread in half and make cheesy bread with one half and cinnamon sticks with the other! Both variations and more are included in the recipe card below.
- 3 cups all purpose flour
- 2 teaspoons salt (sea salt or kosher)
- 1.5 cups whole milk
- 3 eggs
- 2 tablespoons olive oil
- 2 tablespoons sugar
- Place all ingredients in medium mixing bowl. Beat with an electric mixer for about two minutes, scraping down sides if needed. Spray a 11x15 pan with cooking spray. Pour batter into pan and spread to edges.
- Bake at 450 for about twenty minutes, until just very lightly browned.
Cheesy Bread - Sprinkle top generously with mozzarella. Place in 350 degree oven until cheese is fully melted.
Cinnamon Bread Sticks - Spread ¼ cup melted butter over top of bread. Stir together ½ cup sugar and 1-2 tablespoons cinnamon. Sprinkle evenly over top. Place in 350 degree oven for about ten minutes, or until bubbly.
Italian Herbs Bread - Spread top with 2-4 tablespoons olive oil. Sprinkle with dried Italian seasoning and garlic powder. Bake at 350 for about ten minutes, or until fragrant.
Yum
Thank you so much for this recipe. I have been keeping the Biblical feasts for many years but I can’t ever seem to find a good recipe for unleavened bread. I can’t wait to try this! Have a wonderful festival!
Oh how wonderful!!! I’m so encouraged by you! Thank you and have a blessed day!
Hi Christy ~ By any chance, do you have a clone recipe for Good Season’s Garlic & Herb salad dressing mix (0.75 oz pkt)? Suddenly I cannot find this in 3 local groceries, and I use packets of it in a favorite recipe. Please help! Thank you. Love your blog + use many of your recipes.
I don’t off hand but I’ll keep my eyes peeled because now I’m curious! Thank you so much!
Linda, you might try talking to the store manager and requesting they restock the Good Season’s Garlic & Herb salad dressing mix. Many times a change of managers or computer glitches cause a regular item to be dropped from the order list.
OH MY GOODNESS!! Been looking for a recipe like this for YEARS !!Thanks SOOO much !!! Will make this MANY TIMES for my family !! LOVE!LOVE!
This makes me SO HAPPY!!! Thank you, Cindy!
Tha is so awesome to observe the Bibilical feast’! Thanks for this recipe. We may have to do a this too. Do you have a recipe for Haman cookies? Would love it if you do. Thanks
Hey Loretta!
I’m afraid I don’t have a recipe for those – yet. 🙂 My sister and I just discovered what they were this year and we didn’t celebrate Purim. Since this is our first year, we are just keeping the commanded feasts and are planning on looking at adding additional traditions next year. We don’t want to risk our kids thinking traditions are commandments so we decided to start with those as a baseline, if that makes sense. This Shavuot begins our second year of the feasts so we are going to be talking over some of the common traditions and deciding which ones to add in 🙂 Purim fascinates me as I just LOVE the story of Esther and how God worked through every possible facet there!
Thank you Christy. I love the story of Esther also.
hi Christy, this recipe looks great and pretty easy to whip up in a hurry, I am already imagining all sorts of toppings to make melts with it, I will have to look into the festival of unleavened bread, I have heard of it before but never understood what it meant. Thank you for bringing such wonderful recipes to us and sharing your wisdom as well, I love the lifesavers. many thanks from Judi in Australia
Thank you so much, Judy! It was so wonderful to hear from you this morning and knowing you’re in Australia just makes this kinda cool ;). I had heard of it as well but didn’t really understand it myself until recently. I love that there is always something new to learn and do in our lives. I appreciate your encouragement and kind words!
Hi Christy, I would love to make this bread, can you please tell me how to measure the flour?
Love your recipes and all your posts.
Thanks
Melba
Hey Melba! I just measure it out in a dry cup measure. I do tend to scoop it out of the bag with the cup but the “correct” way is to spoon it into the cup and level it off with the straight side of a butter knife, making sure you don’t pack it into the cup. I do that when I’m teaching people but not when I’m cooking for my family.
You will never regret celebrating His Feasts! We began our journey 12 years ago.
We have been blessed and so will you!
Do you observe Shabbat? It is the Fourth Command and such a blessing !
I will remember you in prayer!
Gloria
Hey Gloria! Yes, it has been a tremendous blessing to us. Literally, our entire lives have changed for the better in more ways than we could have ever imagined. We do keep Sabbath. We began that a little over a year ago (year and a half now I guess) and it’s become the thing we look forward to most each week. I don’t know how we ever managed without it. We begin with a special meal Friday night and end with meeting together in the home of friends for Bible study Saturday evening. Saturday morning is all about resting, coffee, talking, and Scripture 🙂 My husband and I have never been so happy or had so much peace. I’m answering this comment on the back end of Southern plate, the dashboard, so I can see your email address and from that I can tell we are very much on the same path 🙂 Wishing everyone here blessings in their faith walk! Thank you for your prayers!
That is so awesome to hear Christy! I was wondering if you kept the Sabbath also. We started about eight years ago. What a blessing it is.
and what a platform for you. I will pray for you and your family in keeping this walk.
May Yahuah bless you and keep you. May He keep his face upon you and give you strength.
you may contact me directly if you ever need to.
I thought that flour wasn’t to be used during Passover… only Matzoh meal. Now I’m confused.
I completely understand. It is sometimes (often) confusing if you look to how people do things as opposed to how God says to do things, so the best course of action is to go with the Bible as your first source. Some faiths use other books and resources outside of the Bible that have additional guidelines to follow but we just go by what is in the Bible. Scripture is really straightforward on how to observe The Feast Of Unleavened Bread. Leviticus 23:4-8, Exodus 23:15, Exodus 12:15-20, are just a few verses. You can also find verses in the gospels showing how Jesus and the apostles observed as well (according to those scriptures I posted). According to the God’s commandment, we are to remove leavening from our homes and not use it during this week: yeast, or other substances that cause bread to rise.
Don’t eggs cause the bread to rise tho??
This bread doesn’t rise. Eggs aren’t considered a leavening agent according to the Bible or culinary science, but yeast is. 🙂 If you read the verses about Passover, God is very specific about leavening so that is what we are looking at when it comes to recipes for the Feast of Unleavened Bread. I hope this helps 🙂
Hi Cristy. Thank you for this recipe. A welcomed addition along side Matzah We are going into our 5th year of keeping Torah and FATHER’s Feasts including the Sabbath. We are so THANKFUL! This walk in “The Way” is such a Blessing! Prayes for you and your family as you embark on this wonderful journey. We have found it is not an easy path but very much worth it ❤️
Shalom,
Wanda
For those who observe Passover as dairy free, as is the tradition, how would you make this dairy free?
Hey Marie!
I’ve not read in Scripture about dairy restrictions of Passover. If you know of any, I would really appreciate it if you could comment where they are and let me know so I can look them up and comply. However, I’m not Jewish, we are Christians, so this may be a talmudic tradition. I found this link for you and it specifically states that dairy is fine for Passover for those who keep kosher as well: https://toriavey.com/what-foods-are-kosher-for-passover/ If you have someone with a dairy issue in your family I do think almond milk would work well. We eat according to the dietary guidelines in Scripture, which is very similar to kosher but very different on a few things. Either way, hopefully almond milk will fit the bill here 🙂 Have a blessed evening!
Hi Christy,
The pan that you had a link to in your recipe is a 10×15 or the other choice is 11×17 and your calls for a 11×15, so I’m confused.
Linda
This is our second year celebrating Passover and I’m excited to try your unleavened bread recipe as last year’s was a flop 🙁 I’m wondering what other recipes you are planning to use for your Feast of Unleavened Bread this year? I’m hopeful you’ll post more as we get closer!
Hey Christy. This looks so good. I can’t wait to try it!!!! See you on the front porch tommorow.
Christy, I was interested to read that you used whole milk…I just read that whole milk is actually only about 3% milk fat, and even though the nutritionists have told us for years that skim and/or 1% is better for us…it actually isn’t! Once again, the food that the Lord provided for us is best in its natural state. Apparently, women can absorb the calcium in full fat dairy products better than in the low or non fat varieties. DRINK MORE MILK!!! I support dairy farmers!!!
This is so cool, thank you. I have been thinking about Passover for some time now but had not really got down to thinking or looking for unleavened bread recipes. I am excited to try this recipe and will today. Thanks again and have a lovely and blessed Easter!
I just made this today and it is so delicious! We loved it plain right out of the oven. After it cooled completely, I made a little cinnamon sugar bread this afternoon with my coffee–so good. Can’t wait to try the other variations. Christy, this is so wonderful, thank you for posting this. Enjoy the holiday season.
Hi Christy: So sorry for your recent troubles this past weekend with the site. About a month ago I quit receiving emails from you, I thought maybe you were away on a trip and just hadn’t been sending any. After a few weeks I went and looked in my spam folder and all of your emails had got sent in there! It took me a while to catch up on your posts and now they are back to coming in my inbox. I finally got caught up to this post for the unleavened bread and made it yesterday. I was surprised out how easy and delicious it was. Such a nice chewy texture and flavor. I’m going to try it with some of your variations. As always, I appreciate your recipes and you for being a bright light in sometimes what seems to be such a negative world. Happy Easter. Jayson
Oh goodness, I am glad you figured out what the problem was Jayson!! I knew I hadn’t seen you around as much. I hope you had a blessed day and it I see so good to have you back!!
Christy! This is the o my way I know how to contact you but your email is having issues again. You nsy already know this but I thought I’d alert you. It’s the 1980’s recipe email. Here is a portion of what I see..
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View this email in your browser (https://mailchi.mp/southernplate/miss-the=
se-1980s-classics-here-are-recipes-to-make-them-at-home?e=3D2bf758e339)
Those of us who are able to remember the seventies and eighties might reca=
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these fun little mixes that allowed.
I hope this helps and you see this comment.
My apologies for the terrible typo’s!
Hey Mary! Thank you so much for letting me know. It sounds like your email program is reading code rather than what the code is supposed to render. Hopefully this is just a glitch but it may be a setting. Try clicking here and you should be able to see the email normally online: https://mailchi.mp/southernplate/miss-these-1980s-classics-here-are-recipes-to-make-them-at-home?e=131b0e082e
I’m so sorry you had this problem but I apprceiate you being here!
I tried this recipe earlier today. Only trouble I had was spreading the dough and leveling it out. Baked with lots of air pockets so appeared to be a tiny valley of hills and mountain tops. But it did turn out very delicious. Will sure try again…