Classy Crackers- Easy-Cheap- Elegant
Featured Pinch Tips Video
- 1 c
- warm water
- 1 pkg
- dry yeast (2-1/4 tsp = a .25 oz package)
- 1/2 stick
- butter, melted and cooled
- 1-1/2 tsp
- 1 tsp
- 3-1/4 c
- flour (3-1/4 to 3-1/2)
1Mix dry ingredients together using the low amount of flour. Add the warm water and cooled butter. Mix with a wooden spoon until dough is too stiff to stir.
2Turn out on a floured board and knead until smooth and the surface feels like satin. Add more flour if needed to reach this point.
3Spray the inside of a gallon plastic bag with baking spray. Place dough inside and refrigerate over night.
4The next day roll out gulf ball size pieces on a floured board. Roll very thin. Sprinkle with sesame or poppy seeds and coarse salt. Roll in to adhere.
5Bake each sheet alone on a parchment covered baking sheet until lightly brown and crisp, 10-15 minutes at 350 degree
6Note: Can use granulated toasted onion, onion powder, garlic powder and pepper as additives to the dough. All are good.
7Store in an air tight 2 1/2 gallon bag for up to 10 days. You will need to break into sizes that will fit in storage.
8Serve sheets whole standing upright in a cracker stand.
or use a napkin holder. Cracker holders are easy to make , look at the picture these are in.