When I saw these on Lindsay's blog, I knew I had to try them. Then Tim and I went to her home, and he had some. "You made these?" He was shocked and impressed, which made Lindsay and I laugh a little. Lindsay gave him a bag to take home, and he ate all of them by the time we got home. So, I made him some more today.
Recipe adapted from Bread Baker's Apprentice
- 1.5 cups bread flour
- 1/2 teaspoon salt
- 1/2 teaspoon instant yeast
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1/3 to 1/2 cup room temperature water
- one egg white, lightly beaten with 1t water
- coarse salt
- spices (I used dill, cumin, caraway, and rosemary)
- Stir the flour, salt yeast, honey and oil together.
- While continuing to stir, slowly add the water into the dry ingredients. Stir until the dough gathers into a ball.
- Lightly flour the counter top and knead the dough for 10 minutes. You will know the dough is ready when it stretches thin without breaking. (Do the windowpane test.)
- Spray a bowl with oil and swirl the dough to coat with oil. Cover the bowl with plastic wrap and let rise for 90 minutes -- the dough should double in size.
- Preheat the oven to 350 degrees F.
- Lightly oil the counter top. Place dough on the oiled surface and sprinkle with flour. Roll the dough out until its paper thin. It should be at least 12" x 15".
- Place dough on a parchment lined baking sheet.
- Using a pastry brush, thinly coat the dough with the egg wash. Sprinkle coarse salt and any spices you would like onto the dough.
- If you would like pre-cut crackers, use a pizza cutter and cut the desired shapes - the crackers will break even once removed from the oven.
- Bake the crackers for 15-20 minutes, when the crackers are evenly browned.
Tim's Rating: 9/10
Liz's Rating: 9/10