The Opposite of Matza

What is the opposite of matza?

Challah you say? Well, not quite.

The story goes that when the Israelities left Egypt after the final plague namely, the killing of the first born, they had to get out of the land of Egypt in a hurry. They had to pack it in so fast, in fact, that they did not have time to allow the dough they were preparing for the journey to rise and had to bake it immediately. This resulted in producing the flat, unleavened bread we call matza.

So imagine you were preparing dough Thursday evening, allowing it to rise once as directed, punching it down and shaping it and setting it aside to rise a second time before baking. Now imagine that as the dough was rising for a second time you started to feel kinda sick and needed to lay down for a an hour or so. Perhaps you were feeling worse than you realised because when you woke up the sun was shining and it up it was a full 8 hours later! Your nicely shaped dough would have gone from fluffy to flat, technically this is called "overproofed." So you'd be left with a flat bubbly dough all over a baking sheet. Now if you were me, you'd bake it anyway which is what I did. It was alright, better than matza, not as good as challah. A flour based victim of circumstance.