Cracker Bread Recipes

Steps:

• 1. In a medium mixing bowl combine flour , sugar and salt ; add oil and water.
• 2. Stir until dough forms ball ; add more water if necessary ; Let the dough rest for 15 minutes.
• 3. Divide the dough into 6 equal proportions ; Shape into balls ; Roll each ball on a lightly floured board or sheet of wax paper to form a 6" circle.
• 4. Prick throughly with a fork ; Sprinkle with seasoned salt ; Repeat with the remaining dough.
• 5. Lightly grease 3 cookie sheets and place two rounds per cookie sheet.
• 6. Bake @ 450° for 7-9 minutes or until golden brown and crisp.

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

Steps:

• Cut cracker bread in half crosswise. In small bowl, mix cream cheese, basil and oregano. Spread half of cream cheese mixture on 1 cracker bread half to within 1/4 inch of edges.
• Arrange half of ham slices over cream cheese to within 1 inch of rounded edge. Top with 6 spinach leaves. Starting about 1 inch from straight edge, arrange half of bell pepper strips in rows parallel to straight edge.
• Starting with straight edge, roll up tightly. Wrap roll tightly in plastic wrap. Repeat with remaining ingredients to make second roll.
• Refrigerate rolls until firm enough to slice, at least 20 minutes. Cut rolls into 1-inch-thick slices.

Steps:

• Add all ingredients to a medium bowl and mix one minute until ingredients are uniformly distributed.
• Place in an oiled 2 cup measuring cup and cover. Let rest for 10 minutes and begin kneading on a lightly floured surface.
• Knead for 5 minutes (it's a stiff dough) and place back into the cup and cover.
• in 20 minutes, remove the dough, stretch into a rectangle as large as possible without tearing and fold letter-style, top to bottom third and bottom to top third. Do this from sides as well. Replace into measuring cup and cover.
• In 20 minutes, do another stretch and fold and replace into cup. Let rest in a warm place until doubled in volume. This make take another hour to hour and 20 minutes.
• Preheat oven to 350°F A baking stone can be used if desired.
• Divide the dough into 2 equal halves and roll one half out on a lightly floured surface until it resists rolling. Do the same with the other half. Return to the first dough piece and continue to roll out until each piece is a 12" x 15" rectangle or a 15" diameter circle. Lift the doughs occasionally and return to the surface and re-flour lightly as needed.
• Cover each dough with a thin towel or plastic wrap lightly to prevent sticking (can use flour or oil to prevent sticking but not usually necessary). Let rest for 5 minutes.
• Lift the dough and place onto a half size baking sheet (12" x 16" or so) that has been fitted with parchment paper or silpat pad.
• Spray the doughs with water lightly and sprinkle toppings (sesame seeds, poppy seeds, sea salt, Italian seasonings and/or paprika). Lightly press or roll the toppings into the dough. Instead of water, an egg wash or milk wash can be applied.
• Using a fork, press holes into the dough to reduce the bubbling that flatbreads all do.
• Bake for 4 minutes and rotate pan or pans and bake for an additional 5 minutes or until the crackers are uniformly browned lightly and crispy. Remove and cool on the pan, counter or rack.

Steps:

• Sprinkle yeast into warm water in large bowl and stir until dissolved.
• Add salt.
• Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
• Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Shape into ball.
• Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
• Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.
• Place, one at a time, on baking sheet and sprinkle with sesame seeds.
• Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
• Run palest side under hot broiler until lightly browned. Cool and.
• store in dry place.