Food recipes
CRACKER BREAD
CRACKER BREAD
Ingredients:
¼ cup whole wheat flour
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 teaspoon salt
Directions:
2¼ to 2½ cups all-purpose flour
IN THE LARGE BOWL of a stand mixer fitted with a dough hook, combine the warm
water, whole wheat flour, and yeast until moistened. Add the salt and 1 cup of the all-
purpose flour. Gradually add enough of the remaining flour to make a soft dough.
Knead at medium speed until the dough comes away cleanly from the sides of the
bowl, about 10 minutes. Add more flour if needed to keep the dough from getting
sticky or more water if the dough is too stiff. Turn the dough out into a lightly greased
bowl and turn to coat. Cover and let rise in a warm place until doubled in size, about
1 hour.
Punch down the dough and divide into quarters, divide each quarter into quarters, then
divide each piece in half to make 32 balls about the size of small walnuts. Roll each
piece into a ball, and cover with a damp kitchen towel for 30 minutes to rest.
Position an oven rack in the middle of the oven and place an ungreased baking sheet
on it. Preheat the oven to 450°F.
Roll out each ball into a round 6" across. The dough should be paper thin, almost
translucent. If it is too thick, the breads will bubble up like pita breads and not be
crisp and crackerlike. Place as many crackers on the heated baking sheet as you can
fit, probably 2 or 3. Bake until lightly browned on the top with small bubbles, about 3
minutes. Adjust the thickness for the remaining batches if the first batch is not
crackerlike. Cool the crackers on a rack. Store in an airtight container or in resealable
plastic bags. They will keep at room temperature for 1 to 2 weeks, or in the freezer for
up to 2 months.
soup
COLD MINTED PEA SOUP
WHEN WE FIRST MOVED INTO OUR HOUSE, I PLANTED SOME MINT. OVER THE YEARS, IT HAS
SPREAD ALONG THE WALKWAYS, BENEATH THE FRONT STEPS, AND ALONG THE FOUNDATION
OF THE HOUSE. I USE SPRIGS OF IT TO GARNISH FRUIT SALADS AND SOMETIMES CHILLED
PUNCHES. BUT IT IS PERHAPS BEST WHEN COMBINED WITH FRESH PEAS, A WONDERFUL
ENHANCER IN THIS DELICIOUS, LIGHT MAIN-DISH SOUP, WHICH IS PERFECT FOR THE KIND OF
SPRING DAYS THAT FEEL MORE LIKE SUMMER.
Makes 4 servings
1½ cups fresh or thawed frozen baby peas
1½ cups Basic Chicken Stock or low-sodium store-bought
Ingredients:
¼ cup whole wheat flour
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
1 teaspoon salt
Directions:
2¼ to 2½ cups all-purpose flour
IN THE LARGE BOWL of a stand mixer fitted with a dough hook, combine the warm
water, whole wheat flour, and yeast until moistened. Add the salt and 1 cup of the all-
purpose flour. Gradually add enough of the remaining flour to make a soft dough.
Knead at medium speed until the dough comes away cleanly from the sides of the
bowl, about 10 minutes. Add more flour if needed to keep the dough from getting
sticky or more water if the dough is too stiff. Turn the dough out into a lightly greased
bowl and turn to coat. Cover and let rise in a warm place until doubled in size, about
1 hour.
Punch down the dough and divide into quarters, divide each quarter into quarters, then
divide each piece in half to make 32 balls about the size of small walnuts. Roll each
piece into a ball, and cover with a damp kitchen towel for 30 minutes to rest.
Position an oven rack in the middle of the oven and place an ungreased baking sheet
on it. Preheat the oven to 450°F.
Roll out each ball into a round 6" across. The dough should be paper thin, almost
translucent. If it is too thick, the breads will bubble up like pita breads and not be
crisp and crackerlike. Place as many crackers on the heated baking sheet as you can
fit, probably 2 or 3. Bake until lightly browned on the top with small bubbles, about 3
minutes. Adjust the thickness for the remaining batches if the first batch is not
crackerlike. Cool the crackers on a rack. Store in an airtight container or in resealable
plastic bags. They will keep at room temperature for 1 to 2 weeks, or in the freezer for
up to 2 months.
soup
COLD MINTED PEA SOUP
WHEN WE FIRST MOVED INTO OUR HOUSE, I PLANTED SOME MINT. OVER THE YEARS, IT HAS
SPREAD ALONG THE WALKWAYS, BENEATH THE FRONT STEPS, AND ALONG THE FOUNDATION
OF THE HOUSE. I USE SPRIGS OF IT TO GARNISH FRUIT SALADS AND SOMETIMES CHILLED
PUNCHES. BUT IT IS PERHAPS BEST WHEN COMBINED WITH FRESH PEAS, A WONDERFUL
ENHANCER IN THIS DELICIOUS, LIGHT MAIN-DISH SOUP, WHICH IS PERFECT FOR THE KIND OF
SPRING DAYS THAT FEEL MORE LIKE SUMMER.
Makes 4 servings
1½ cups fresh or thawed frozen baby peas
1½ cups Basic Chicken Stock or low-sodium store-bought
Printed from https://recipe.bluelayer.org/recipe/70454/cracker-bread