Saturday, March 27, 2010
Yet another recipe review from Peter Reinhart's Artisan Breads Every Day.
I love the seed crackers, but these buttery crackers are my husband's favorite! The children gobbled them up, too. The dough mixed up very quickly and was easy to roll out. These crackers are so fast, you could bake up a batch while your soup heats up.
This recipe calls for all-purpose and cake flour. I replaced the cake flour with whole wheat with good results.
What to try them? I'll share the recipe!
Flaky, Buttery Crackers
1 1/4 cup all-purpose flour
1 cup cake flour (I used whole wheat flour)
1 tsp salt
1 T sugar
3/4 tsp baking powder
1/2 tsp garlic powder
10 T melted butter
6 T cold milk
egg wash (optional)
Combine all ingredients. Mix for one minute with mixer or spoon. Dough should form a firm ball and shouldn't be sticky. Transfer dough to work surface and knead for about 30 seconds.
Preheat oven to 400 degrees. Divide dough and roll on well floured counter. Prick holes on surface of dough with fork. Cut crackers with pizza cutter or small biscuit cutter. Bake for 18-20 minutes or until dry and crisp. If baking more then one pan of crackers, rotate pans every 5-8 minutes.