* Exported from MasterCook *
Crackers, Traditional Soda
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Crackers/Crisps/Pretzels
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups Unbleached All-Purpose Flour -- (177g)
2 teaspoons instant yeast
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2/3 cup hot water -- (120F to 130F), (156g)
1/2 teaspoon barley malt syrup -- or 1 teaspoon sugar
2 tablespoons vegetable shortening -- (21g)
sea salt -- caraway, sesame, poppy or other
seeds, for topping, optional
2 tablespoons butter -- melted, optional, (28g)
Crackers and milk. Crackers and soup. Cheese and crackers. Crackers
and peanut butter. We may not give much thought to these crisp,
bite-sized bits of baked dough we eat in so many different guises,
but they truly are a staple of every nibbler's pantry.
While it's easy enough to go to the store and buy crackers, it's
really quite simple to make your own. The dough gains flavor by
resting overnight, so it's a long process, but not really very
involved. The basic dough can be augmented with herbs or spices,
sprinkled with seeds, or brushed with butter as you make your own
customized crackers.
This recipe makes lots of crackers - enough to fill two half-sheet
(13" x 18") pans.
PREP: 30 mins
BAKE: 10 to 20 mins
TOTAL: 9 hrs
YIELD: two 13" x 18" pans worth; size varies
In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda
and cream of tartar. Stir in hot water, malt extract (or sugar) and
shortening. Mix well to combine.
Add remaining 1/2 cup flour to form a workable dough. Transfer the
dough to lightly floured work surface and knead until soft and
elastic - about 5 minutes by hand, 3 to 4 minutes in an electric
mixer equipped with dough hook, or 30 seconds in a food processor.
Form the dough into ball and place in a large, clean, well-greased
bowl, turning to coat all sides. Cover with plastic wrap and
refrigerate overnight or up to 18 hours (the longer the better).
Preheat the oven to 425F. Lightly grease (or line with parchment)
several baking sheets.
Deflate the dough and transfer to a lightly floured work surface. Use
a rolling pin to roll the dough into a large rectangle about 1/16"
thick. If the dough seems too elastic and fights being rolled thin,
let it rest for 5 minutes, then roll again.
Fold the dough in from the short ends to make three layers (like
folding a letter). Roll out again, no more than 1/16" thick. Make
sure surface under dough is well-floured to prevent sticking.
Prick the dough all over with a fork. Cut into squares, circles, or
whatever shape you'd like. A rolling pizza cutter and yardstick makes
short work of this part.
Transfer the crackers to the baking sheets; don't allow them to touch
one another, but you don't have to leave much room between one
cracker and the next, either.
Sprinkle crackers lightly with salt, and seeds (sesame, poppy,
caraway...) if desired. Press salt/seeds lightly into dough with your fingers.
Bake the crackers for 10 to 20 minutes, depending on the thickness of
the crackers. Crackers will be lightly browned.
Remove crackers from oven and brush with melted butter. Remove from
baking sheet and allow to cool completely on a wire rack.
Store in an airtight container for several weeks.
Source:
"Bernard Clayton's New Complete Book of Bread"
S(Internet address):
https://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe
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Per Serving (excluding unknown items): 115 Calories; 5g Fat (40.1%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber;
6mg Cholesterol; 109mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0819