Food recipes
Bread Cracker
Bread Cracker Ingredients: leavening agents, yeast, baker's, active dry sugars, granulated water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table oil, olive, salad or cooking spices, caraway s...
Bread Cracker
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, caraway seed
Directions:
In a small bowl, dissolve the yeast and sugar in the water.
In a medium bowl, blend the flour and salt.
Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.
Add the yeast mixture and stir the dry ingredients into the wet ingredients.
Remove the dough to a lightly floured board and kneed a few times until smooth.
Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F (180C) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.
Roll each piece into a ball and press into a disk.
Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.
Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.
Bake until lightly browned around the edges, about 15 minutes.
Remove to a rack and allow to cool and finish drying out.
Store in an airtight tin.
Ingredients:
leavening agents, yeast, baker's, active dry
sugars, granulated
water, bottled, generic
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
spices, caraway seed
Directions:
In a small bowl, dissolve the yeast and sugar in the water.
In a medium bowl, blend the flour and salt.
Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.
Add the yeast mixture and stir the dry ingredients into the wet ingredients.
Remove the dough to a lightly floured board and kneed a few times until smooth.
Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.
Preheat oven to 350F (180C) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.
Roll each piece into a ball and press into a disk.
Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.
Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.
Bake until lightly browned around the edges, about 15 minutes.
Remove to a rack and allow to cool and finish drying out.
Store in an airtight tin.