Israelite Bread: Mundane and Consecrated

Transcription

1 Israelite Bread: Mundane and Consecrated - Showbread - Submitted to the Master of Humanities Project Committee By Frank Leibold Bachelor of Philosophy,The Athenaeum of Ohio-Saint Gregory Seminary College, 1979

2 What Scholars Think the Showbread May Have Looked Like Fig. 1 Source:

3 Drawings And Images Fig. 3 Source: 135_CE Fig. 2 Source: from varia-a-huge-hodgepodge-of-images/ Fig. 4 Source: of_titus.gif&imgrefurl=

4 Designing of the Showbread: Although the Bible does not specify how the flour was to be prepared, according to the Mishnah, the early rabbinic law (code compiled c. 200 C.E.), the flour had to be sifted eleven times. Additionally, at the start of chapter eleven of tractate Menahot (in the Mishnah), each loaf was prepared in a special mold. Rashi s biblical commentary on Exodus 25:29 describes these bread molds in some detail. He says, These were molds in which the bread was shaped; the bread was made in the shape of a box with two of its sides broken out. The bottom of the box was folded up on either side like two walls. According to the Mishnah, the dimensions of each loaf are given as ten tefahs long and 5 tefahs wide. Each tefah corresponds to inches, and therefore, the dimensions of the loaf are inches long and inches wide. The Showbread was unleavened according to Josephus. M.Menahot, f. 76b Michael Carasik, The Commentators Bible: Exodus, p.223. M.Menahot, f. 96a. Jewish Study Bible, p Josephus, Antiquities of the Jews, Fig.5

5 Tools to Start Designing the Mold The design is first constructed out of paper. This will reveal the actual size, shape, and potential difficulties. Fig. 6 Fig. 8 Fig. 7

6 Cutting the Paper Fig. 9 Aligning the Paper Fig. 10 Finding the Right Size Fig. 11 Making the Cut Fig. 12 The Final Size

7 Taping the Base of the Mold Together Fig. 14 Fig. 13 Fig. 15

8 Adding the Sides The sides are added and the interior wall pieces marked. This allows correct placement of side pieces when the mold is folded together. Fig. 17 Fig. 16 Fig. 18

9 Two Inner Walls Necessary to Support the Legs Reinforcing the inner walls Attaching the inner walls Fig. 19 Fig. 20

10 Folding the Mold Together Pre-folding the ends Pre-folding the sides Fig. 21 Fig. 22

11 The Mold Folded The mold folded together The mold top view Fig. 23 Fig. 24

12 Card Board Template The paper template is used to make a cardboard template Each piece of the cardboard template is identified and marked with the number of pieces needed of that shape and size Fig. 25 Fig. 26

13 Aluminum Mold Fashioning the aluminum to conform with the cardboard All pieces cut and formed Fig. 27 Fig. 28

14 Aluminum Mold, Cont d. The outside shell is put together. The mold is covered in aluminum foil and the inside walls are attached. Fig. 29 Fig. 30

15 Next Step in the Process Now that the mold has been fashioned, it is time to look at the flour and formula for making the Showbread.

16 Fig. 31 The Flour

17 Different Flours Tested Fig. 32 Back row starting from the left: Artisan high gluten four, Semolina flour,whole wheat flour (common), Organic whole wheat, and Barley flour. Front row left to right: Millet flour,all purpose flour, and Bread flour

18 Flour Pictures Artisan High Gluten Semolina Fig. 33 Fig. 34

19 Flour Pictures, Cont d. Standard whole wheat Organic whole wheat Fig. 35 Fig. 36

20 Flour Pictures, Cont d. Barley Millet Fig. 37 Fig. 38

21 Flour Pictures, Cont d. All-purpose Bread Fig. 39 Fig. 40

22 The Formula Most common ingredients in unleavened bread recipes with the percentage (%) including this ingredient: Flour (100%) Water (60%) Salt (2.5%) Oil (12%) Average calories per serving for unleavened bread: 213* Some formulas include: sweetener, egg product, and/or butter *Source: Percentages converted into Bakers percentage and adjusted to normalize

23 Unleavened Bread Formulas Formula 1# 4 cups whole wheat flour 1 cup white flour 2 cups water (1/4 cup honey optional) 1 1/2 teaspoons salt 1/4 cup oil Formula 2# 4 c whole wheat flour 1 1/2 teaspoon salt 3 Tablespoon butter 2 egg yolks 2 Tablespoon vegetable oil 1 cup water Based on Source: : Charlotte J on August 19, 2005 Based on Source: FLATBREAD-JEWISH-OR-UNLEAVENED-BREAD #ixzz1SPAK8Pu5

24 Test Formula Ingredient Flour (100%) For each flour used Water (60%) Salt (2.5%) Oil (12%) Honey (5%) Mix for 15 minutes Mold and bake at 400ºF Amount 2 pounds and 14 ounces 1 pounds and 11¾ ounces 1¾ ounces 5½ ounces 3¾ ounces

25 Weighing the Ingredients Dry: Flour and Salt Wet: Water and Honey Fig. 41

26 Fig. 42 Adding the Oil

27 Flour (and test salt) Sifted 11 Times to Aerate the Flour Fig. 43

28 Into the Mixer and 15 minutes of mixing Fig. 44

29 Fig. 45 Taking the Dough out

30 Fig. 46 Rolling the Dough To Size

31 Put the Dough into the Mold and Into the Oven Fig. 47

32 The Dough is Finished Baking Fig. 48

33 The Final Bread Time to try several breads made with different flours.

34 Additional Trials: Inner Mold The original mold Inner mold to hold sides Fig. 49 Fig. 50

35 Inner Mold Folded sides achieved by turning the inner mold upside down and draping the dough over the interior piece. The exterior mold was then placed on top. Fig. 51

36 Inner Mold, Cont d. The whole mold was baked upside down. Fig. 52

37 Inner Mold, Cont d. The bread was baked creating the Faces (folds) on either end as described in Leviticus. Fig. 53