Featured Pinch Tips Video
- 1 pkg
- active dry yeast (or 2 1/2 tsp)
- 1/4 c
- water, warm (2fl oz/105-115*f)
- 3/4 c
- butter milk (organic)
- 2 Tbsp
- butter, unsalted (organic irish) room temp
- 1 Tbsp
- raw sugar (organic)
- 1 tsp
- kosher salt (organic)
- 1 large
- egg (farm fresh)
- 4 c
- flour (king arthur)
COARSE ORGANIC SEA SALT TO SPRINKLE ON TOP (OPT)
1In large bowl, dissolve in warm water, let stand till foamy, 5 min.
In med saucepan over med heat, heat milk till bubbles appear at edges of pan. Remove from heat stir in butter, sugar and salt.
2Let milk mixture cool till lukewarm. Using a whisk, beat in egg till well blended. Add to yeast mixture. Add 2C of flour and beat with wooden spoon till smooth (3 min). Add 1 1/2C of flour and beat till dough is moderately soft (2-3 min) longer. If the dough is too soft, add more flour a little at a time.
3Turn dough out on to lightly floured board and knead till smooth and elastic, approx (5-6 min). Shape into ball, put into lightly oiled bowl, and coat with spray. Cover bowl with plastic wrap and a warm damp kitchen towel, to let dough rise, set in warm place I prefer microwave for it is a controlled inviroment. Till doubled in size, about 1 hour, you will need to check the towel and re dampen with warm water from time to time...
4Punch down dough, recover, let rest (10 min) Meanwhile, preheat oven 450*F. Dust cookie sheet lightly with flour.
5Pich off into olive sized large olive sized balls (roll) on floured board lay waxed paper over top. Using pastry roller rollout each ball paper-thin 2" in diam and place on cookie sheet. OPT sprinkle with coarse sea salt. Then prick each cracker with fork to prevent puffing.
6Put into oven for 5 min. turn over crackers and back for another 5 min till a golden brown. Puncture any bubbles with fork let cool on sheet....