The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Crackers, anyone?

Floydm's picture
Floydm

Crackers, anyone?

Does anyone here have an experience with making crackers? Any recipes they'd recommend?

I got an email asking about cracker recipes and I've never made them. This weekend I'm not going to be around. Otherwise, I'd try a few recipes out.

emma's picture
emma

Hi Floydm
Have lurked around here for awhile but this is my first post. Noticed your cracker question. I too had searched for a recipe for light, crispy, healthy crackers. After trying several recipes with no luck, I accidently came across one. I comes from a Bernard Clayton book, and don't laugh now, but it's his dog biscuit recipe. I originally made them for a friend's dog but discovered her kids ate most of them. They then asked me to make some in other shapes as they got strange looks at school eating the bone shaped ones! They are great and can be anything you want them to be as far as ingredients go. Good luck!

Floydm's picture
Floydm

That is very funny. But I just looked at his dog biscuit recipe and, I have to admit, they do sound pretty good! I'll have to try them some time.

MrsRoc's picture
MrsRoc

Hello all!

I have not tried to make these crackers but the recipe comes from a fabulous restaurant in Raleigh, it's pretty much an institution around here. They serve them with homemade cheese spread...to die for!

Homemade Crackers

Ingredients:
5 cups flour
1 1/2 cups lukewarm water
2 1/2 teaspoons instant yeast (see Note)
1 tablespoon vegetable oil
1 tablespoon salt

Directions:
Lightly oil three cookie sheets or other large pans of similar size (an inverted jelly roll pan or half-sheet pan works well).

Preheat oven to 450 degrees.

In a large bowl, combine flour, water, yeast, vegetable oil and salt, kneading to form a smooth dough. Transfer to a large greased bowl, turning dough to coat on all sides with the oil. Cover and allow to rise until doubled in volume, about 1 hour.

Punch down the dough, shape into a ball, and allow to rest for 10 minutes.

Divide dough into thirds. Place one-third of the dough on one of the greased pans and roll it out as thin as possible (about 1/16 inch). If dough begins to
spring back while rolling, allow it to rest for 10 minutes, then continue rolling. Repeat with remaining two-thirds of the dough, rolling each out onto a
separate pan.

Bake about 8 minutes until well-browned. Remove from oven and allow to cool on the pans. Crackers will become crisp as they cool. When crackers are cooled, they may be broken into irregular shapes for serving.

If not serving
immediately, allow to cool completely before storing in an airtight container at room temperature.

Note: The Angus Barn uses compressed yeast, which rises much more slowly than instant yeast. You may substitute 1 ounce of compressed (cake) yeast for the instant yeast called for in this recipe. If using compressed yeast, the yeast will first have to be proofed in a small amount of warm water before combining with the other ingredients. The first rise will require several hours (as long as overnight).

Makes 36 servings.

Per serving: calories, 67; fats, 1 gram (8% of calories); cholesterol, 0 milligrams; carbohydrate, 13 grams; fiber, 1 gram; protein, 2 grams; sodium, 194 milligrams

scarlett75's picture
scarlett75

I am going to try making graham crackers tomorrow. My grandfather actually had a recipe that his mother used when he was a child (circa 1920's). I'll take pictures and pass along the recipe and results after I try it out. :)

RachelJ's picture
RachelJ

Though I've not done it, I've read that mostly any bread can be made into crackers. All you do is simply roll the dough out to a very thin, cracker-thickness and baked it. I have a recipe I usually make and some times I'll add garlic/onion powder in, or maybe some ground flax seed to make it healthier. Just a thought. :)

Cooking202's picture
Cooking202

if I want a really uniform thickness, I simply run the dough through my pasta machine...works like a charm. I find that being in about 4" strips they bake more evenly and cool more quickly


Carol