Archive for October 5th, 2006

Cracker Bread

Mmmm…the savory smell of bubbling homemade soup is wafting through the house!  And to sweeten the air even further is Cracker Bread baking on the pizza stone in the oven….a wonderful experience and fun to make with the kiddoes!  This is all true comfort food for these cool crisp autumn nights!

Crispy Cracker Bread:

Leaves_fall1/4 oz of active dry yeast
1c warm water (105-115F)

2 tsp sugar
1 tsp salt
3 Tbsp butter (melted)
2 1/2 -3c flour
1 egg slightly beaten

coarse salt, coarse pepper, sesame seed, poppy seeds, herbs……use your imagination!

Heat oven to 400F.  In large bowl dissolve yeast in warm water
Stir in sugar, 1tsp salt, and butter

Gradually stir in flour 1c at a time using enough flour to make dough easy to handle.  Turn dough onto lightly floured surface; knead until smooth.(5min)

Divide dough into 4 equal portions; shape into balls.  Let rest 10 min.; roll each ball into 12" circle.  Place on greased cookie sheets or pizza stone.  Brush with beaten egg; sprinkle with toppings. 

Bake for 10-15 min.  Cool completely on wire rack.  (Bread will be irregular in shape and browning)  Break into pieces and serve in a cloth covered basket! …if you manage to actually get it to the dinner table!!  ;o)  sometimes we sprinkle shredded cheese on the hot bread and it melts just enough!…ooh!  the possibilities!!

(from an old Land O’ Lakes cookbook……but both covers are long gone…tells you how good this book is!!) 

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