crackers with yeast? what?
but they are oh so delicious, and the recipe is one that can be altered many ways... starting with a basic yeast dough and then realizing the recipe is so small i coudn't use the kitchen aid, i switched to hand kneading which was a great time. the dough feel during kneading is so interesting, and the subleties that mr. reinhart describes are hard to understand if everything is done in a mixer. on the other hand, i think the kitchen aid enables me to bake about 5x more than i would without it. hello, multi-tasking.
after a normal doubling rise, the dough was stretched and pulled into a large rectangle and placed on parchment & i decided to go foreign on the spices (if you consider this foreign) in honor of their armenian roots and sprinkled the dough with caraway, fennel, and kosher salt. the result i was after was a combination of the savory caraway and faint ending sweetness of the fennel, with additional bite from the seedy crunch. and who can say no to added textured salt?
these will be the bento box featured lunch cracker of the week for our son, and you should try them for a lunch-taker near you.
Entered on 09.14.2009 at 19:03
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