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--- recipes:seeded_crackers [2017/01/06 10:07] – created jmarcos
+++ recipes:seeded_crackers [2017/01/10 09:13] (current) – jmarcos
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+{{ :recipes:seeded_crackers.jpg?direct&200|}}
+====== Seeded Crackers ======
+/* Description */
+[[http://www.finecooking.com/recipes/seeded-crackers.aspx | Fine Cooking 87]]
+<WRAP right>{(rater>id=100|name=Seeded Crackers|type=rate|headline=off)}</WRAP>
+|**Preheat:** 450°|**Yield:** 3 1/2 dozen||
+|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|
+====== Ingredients ======
+For the topping:
+  * 1 Tbs. sesame seeds
+  * 2 tsp. poppy seeds
+  * 2 tsp. fennel or caraway seeds
+  * 3/4 tsp. kosher salt
+For the dough:
+  * 6-3/4 oz. (1-1/2 cups) unbleached all-purpose flour; more for rolling
+  * 2 oz. (scant 1/2 cup) whole-wheat flour
+  * 1 tsp. table salt
+  * 3 Tbs. extra-virgin olive oil
+====== Directions ======
+  - Position a rack in the lower third of the oven and heat the oven to 450°F.
+  - **Make the topping:** In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.
+  - **Make the dough:** In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.
+  - Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.
+  - With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character.
+  - Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.
+  - While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week.
+**Rosemary & Sea Salt Crackers:** Add 2 Tbs. chopped fresh rosemary to the dry ingredients in the dough. Skip the seed topping and instead sprinkle each batch of crackers with 1/4 tsp. fine sea salt.
+====== Notes ======
+  * The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.
+  * One reviewer suggested that once seeds are added, go over them with the rolling pin to help the seeds to stick to the dough.
+/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
+/*
+====== Nutrition ======
+|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
+|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
+|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
+*/
+{{tag>Recipes Bread Snack FineCooking }}
+/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line,
+replacing the "TagsNeeded" tag and separated by spaces. */
+/*
+---Recipe Types---
+Appetizer Snack FineCooking
+Appetizer/Cold
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+Beverage
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+---Recipe Cuisines---
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+---Recipe Sources---
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+---Recipe Ratings---
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+*/
+~~DISCUSSION~~