Matzo produce is completely permissible for consumption during Passover, whether or not made according to the laws applying to matzot. As a result, Joseph ben Ephraim Karo, author of the "Shulchan Aruch" or "Code of Jewish Law" (Orach Chayim 462:4) granted blanket permission for the use of any matzo made from non-water-based dough, including egg matzo, on Passover. Many egg matzo boxes no longer include the message, "Ashkenazi custom is that egg matzo is only allowed for children, elderly and the infirm during Passover." Even amongst those who consider that enriched matzot may not be "eaten" during Passover, it is permissible
Bread dietary fiber and antioxidants such as pronyl-lysine, which is being researched for its potential colorectal cancer inhibitory properties. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit such as raisins, vegetables such as onion, nuts such as walnut or seeds such as poppy. Methods of processing dough into bread