Food recipes
Kathleen Anninos Cape Cod Comman Crackers
Kathleen Anninos Cape Cod Comman Crackers Ingredients: leavening agents, yeast, baker's, active dry water, bottled, generic sugars, brown lemon juice, raw salt, table wheat flours, bread, unenriched wheat flours, brea...
Kathleen Anninos Cape Cod Comman Crackers
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
lard
salt, table
potatoes, raw, skin
sugars, brown
leavening agents, baking soda
water, bottled, generic
lemon juice, raw
wheat flours, bread, unenriched
Directions:
Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days.
It will rise, go down and then separate.
Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough.
Cover and let rise 1 hour.
In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
Mix in lemon juice and 3 tablespoons water.
Knead this liquid into dough using paddle attachment of mixer.
Add more flour changing to dough hook as dough stiffens.
After 5 minutes you should have a stiff smooth ball of dough.
Rolling out dough: Cut the dough into 1/4s.
One at time, roll dough into a rectangle 3/8-inch thick.
Starting at one end, put through pasta roller.
Fold in thirds like a business letter.
Give a quarter turn and roll again.
Repeat the process 6 times.
going down to position # 6 on machine.
Use as little flour as possible.
The final dough should be 1/4 inch thick.
Preheat the oven to 425 degrees.
Cut 1 1/2 inch rounds.
Press tines of table fork through the rounds in 2 places.
Arrange on parchment paper.
Bake 8 minutes until the crackers have risen and are light golden brown.
Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.
Ingredients:
leavening agents, yeast, baker's, active dry
water, bottled, generic
sugars, brown
lemon juice, raw
salt, table
wheat flours, bread, unenriched
wheat flours, bread, unenriched
lard
salt, table
potatoes, raw, skin
sugars, brown
leavening agents, baking soda
water, bottled, generic
lemon juice, raw
wheat flours, bread, unenriched
Directions:
Making the starter: Whisk 1st 6 ingredients together into a batter and store for 2 days.
It will rise, go down and then separate.
Making the cracker dough: Knead enough flour into 1 cup of starter dough to make a firm ball of dough.
Cover and let rise 1 hour.
In another bowl, mix the lard, salt, potato flakes, brown sugar and baking soda
Mix in lemon juice and 3 tablespoons water.
Knead this liquid into dough using paddle attachment of mixer.
Add more flour changing to dough hook as dough stiffens.
After 5 minutes you should have a stiff smooth ball of dough.
Rolling out dough: Cut the dough into 1/4s.
One at time, roll dough into a rectangle 3/8-inch thick.
Starting at one end, put through pasta roller.
Fold in thirds like a business letter.
Give a quarter turn and roll again.
Repeat the process 6 times.
going down to position # 6 on machine.
Use as little flour as possible.
The final dough should be 1/4 inch thick.
Preheat the oven to 425 degrees.
Cut 1 1/2 inch rounds.
Press tines of table fork through the rounds in 2 places.
Arrange on parchment paper.
Bake 8 minutes until the crackers have risen and are light golden brown.
Lower the temperature to 200 degrees and then let the crackers dry out in oven for 2 hours.