 |
---------- Recipe via Meal-Master (tm) v8.05
Title: High-Tech Crackers
Categories: Appetizers, Breads
Yield: 1 Recipe
3 c Hard whole wheat flour; or
-more as necessary
1 ts Salt
1 1/2 c Warm water
OPTIONAL TOPPINGS
Grated Parmesan
Cayenne
Coarse salt
Sesame seeds
Cumin seed
Place the flour and salt in a food processor and process for 10 seconds to
mix thoroughly. With the motor running, add the water in a steady stream,
then process for 10 seconds longer. The dough should have formed into one
large ball; if not, feel the dough: If it feels very sticky, add 3 to 4 tb
more flour and process briefly until a ball forms. If the dough feels dry
and floury, start the processor again, add 2 to 3 tb more water, and
process until a ball of dough forms. Once you have a ball of dough, process
for 1 minute more, no longer. Turn the dough out onto a lightly floured
surface and knead for 30 seconds or so. Cover with plastic wrap and let
rest for 30 minutes. Preheat the oven to 500~ and place two racks near the
center of the oven. Divide the dough into 8 pieces. Work with one piece at
a time, leaving the other pieces covered. On a lightly floured surface,
with lightly floured hands, flatten a piece of dough with your palms. Then
roll it out to a very thin rectangle or round, as even a thinness as
possible to ensure even cooking. Gently lift the dough from your rollling
surface and place it on a large baking sheet or pizza pan. Sprinkle on one
of the optional toppings or leave plain. Using a knife or a pizza cutter,
cut through the dough to make rectangular crackers. (Don't worry if they
are not all exactly the same size. Variations in size and flavor will make
your crackers interesting.) Spray the dough lightly with water and place on
the upper oven rack. Begin rolling out the next piece of dough, keeping an
eye on the crackers already baking. (Crackers brown from underneath.) Check
on them 2 1/2 to 3 minutes after they go in. As soon as the thinnest
patches of the dough have started to brown, take them out. If necessary,
continue baking, checking every 30 seconds, but it is better to take the
crackers out a little early than too late. You will soon get a feel for
timing and degree of doneness. Variables that affect timing are the heat of
your oven and how thin you managed to roll out your dough. When they come
out of the oven, some of the crackers will be crisp, while others will need
a little time in the air to crisp up. Transfer to a large bowl, breaking up
any incompletely separated crackers. Roll out the remaining dough, season,
and bake. When completely cool, crackers can be stored in a well-sealed
plastic bag or cookie tins for up to a month. Yield: Approximately 13 dozen
very thin crackers of varying size, averaging 1 1/2x2 1/2". Source: Bakers'
Dozen, Alford and Duguid, TVFN. MM Waldine Van Geffen vghc42a@prodigy.com.
-----
|
