Food recipes
Seeded Crackers - Alton Brown
Seeded Crackers - Alton Brown Ingredients: wheat flour, white, all-purpose, unenriched wheat flour, white, all-purpose, unenriched seeds, sesame seeds, whole, dried spices, poppy seed salt, table leavening agents, bak...
Seeded Crackers - Alton Brown
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
spices, poppy seed
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
Directions:
Combine in a medium bowl: both flours, both seeds, salt, baking powder.
Stir well.
Stir in oil.
Add water and stir until just combined.
Turn dough out onto a floured board.
Knead a few times, to ensure dough is evenly mixed and smooth.
Cut into 8 pieces and cover with a towel 15 minutes.
Preheat oven to 450F.
Flatten one dough ball and pass through a pasta roller at the widest setting.
Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick.
Place dough sheet on a parchment-lined baking sheet.
Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges.
Bake 8-12 minutes or until browned and crisp.
Transfer to a rack and cool completely.
Store in a zip top bag with as much air removed as possible.
Use within 2 week.s.
Ingredients:
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
seeds, sesame seeds, whole, dried
spices, poppy seed
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
oil, olive, salad or cooking
water, bottled, generic
Directions:
Combine in a medium bowl: both flours, both seeds, salt, baking powder.
Stir well.
Stir in oil.
Add water and stir until just combined.
Turn dough out onto a floured board.
Knead a few times, to ensure dough is evenly mixed and smooth.
Cut into 8 pieces and cover with a towel 15 minutes.
Preheat oven to 450F.
Flatten one dough ball and pass through a pasta roller at the widest setting.
Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick.
Place dough sheet on a parchment-lined baking sheet.
Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges.
Bake 8-12 minutes or until browned and crisp.
Transfer to a rack and cool completely.
Store in a zip top bag with as much air removed as possible.
Use within 2 week.s.