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Monday, June 16, 2014

Homemade Crackers

I was rolling the dough out to cut these crackers and my sister calls.
Sister: "What are you doing?"
Me: "Making homemade crackers."
Sister: "Really. You know that saltines are like $1.99 a box."
Me: "They are for the blog."
Sister: "Ok?"

2 minutes later and hubby calls on the way home from a business trip.
Hubby: "What are you doing?"
Me: "Making homemade crackers."
Hubby: "Crackers? How?"
Me: "I made this dough last night and I'm rolling it out and then I get to cut it with the pizza cutter!"
Hubby: "What are you cutting it on?"
Me: "Oh don't worry I have the cutting board...."
Hubby: "Ok... Well don't cut yourself."

After the crackers are cooked.
Me: "G dog these crackers are smaller than I think they should be"
Gdog: Pant.. Pant... They smell good.
Me: "Lets have a couple of them...."
Gdog: Yum!
20 crackers later.
Me: "Gdog we have to stop eating these crackers until I take pictures of them!"
Gdog: Ok.. I'm off to watch the birds.

Homemade Crackers

  • 1 1/2 cups all purpose flour
  • 1/4 oz or 2 tsp instant (fast rise) yeast
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp cream of tartar
  • 1 tsp sugar
  • 1/2 cup water
  • 2 Tbsp butter
  • 2 Tbsp vegetable oil
  • seasoned salt
Cooking Directions
  1. In a large bowl mix together the flour, yeast, salt, baking soda, cream of tartar, and sugar.
  2. Add the water, butter and vegetable oil into a small saucepan. Heat at medium heat until the butter has melted.
  3. Test the temperature of the mixture, it should be slightly warmer than lukewarm.
  4. Add the liquid ingredients to the dry ones.
  5. Beat on medium speed for about 30 seconds, then on high speed for 30 seconds, and then at medium speed for an additional 30 seconds.
  6. The dough should be soft, put it in a greased bowl.
  7. Cover the bowl and put it in the fridge overnight.
  8. When you remove the dough allow it to warm up for about 15 minutes.
  9. Pick a flat surface that you can roll and safely cut the dough on.
  10. Flour the surface and roll the dough to a size of about 13" X 15". Remember to always roll away from the center of the dough.
  11. After reaching the desired size fold the dough into thirds, similar to how you would fold a letter.
  12. Roll the dough out again to an approximate size of 11" X 19".
  13. Preheat the oven to 425 degrees.
  14. Sprinkle the dough with the seasoned salt.
  15. Cut the dough into the appropriate sized cracker. Mine were about 3/4 inches square, but you could make them larger.
  16. Line a cookie sheet with parchment paper, and fill with crackers.
  17. The crackers can sit close together, since they will not get larger.
  18. Peirce the top of each cracker with a fork.
  19. Bake for 10 minutes. Leave the crackers in the oven.
  20. Turn off the oven and open the door. Allow the crackers to remain on the oven rack until they are completely cool.
  21. When cooled store in an airtight container.
Recipe adapted from King Arthur Flour 

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