Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
I know I just did Parm Herb Crackers, but can you really have too many cracker options? Nope, I didn’t think so either. This dough is very easy to roll out nice and thin with very little muscle involved. That makes me happy. These are also crackers that you can just break into random pieces. Fun, right? Oh, and they go great with cheese, which is a requirement for a good cracker. If a cracker can’t hold a piece of cheese and taste good, that cracker is failing in its cracker duties. What’s that? I’m not making sense? Well, blame that on too much coffee and not enough wine. Oh, look, a cracker!
I used White Wheat flour again but otherwise didn’t change the recipe at all. These come together in no time at all. You’ll definitely spend more time standing around the oven waiting for them to cook. Or maybe don’t stand around the oven. It’s hot out, after all. Go hang out by the freezer.
Here’s what they look like before baking:
In the time I spent writing this post, I could have made another batch of crackers. So, what are you waiting for?
One year ago: Homemade Oreos
Yield: A lot of crackers
Time: 10 minutes to prep and roll; 15 minutes to rest; 30 minutes to bake
- 2 cups (280 grams) White Wheat Flour (or split half wheat and half AP)
- 1/3 cup (50 grams) poppy seeds
- 1/3 cup (50 grams) sesame seeds
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 3 TB olive oil
- 3/4 cup + 1 TB (6 1/2 oz) water
1. Preheat oven to 450F. Line four sheet pans (or just work in batches) with silpat or parchment. Note: My oven takes forever to preheat, but if yours doesn’t, you can wait until the dough is finished before you turn on the inferno.
2. Mix together flour, seeds, salt, and baking powder. Stir in the olive oil. Then stir in the water slowly until a dough forms. You may not need it all, you may need more. I needed all the water, but not more. Knead a few times on the counter to form a smooth ball. Should come together fairly quickly. Cover with a towel and let rest for 15 minutes.
3. After resting, diving into four pieces. Roll each piece thin. It should be about the length of the sheet pan. Don’t worry about the shape – you will just be breaking it into pieces later.
4. Bake each pan for about 7 minutes, flip, then 7 minutes more. At this point, break into pieces and bake for another five minutes if needed. These crackers are supposed to be crispy.
5. Let cool completely and store in an airtight container for up to 2 weeks.
Eat and enjoy!