Daring Bakers Challenge- Crackers
Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
I will freely admit to only doing roughly half of this Challenge. I mean, I made 2 different versions of crackers, but i used one recipe and one rolling method. They turned out not bad at all either.
These, and the top photo, are Olive Oil and Sea Salt crackers. Because that is our absolute favorite cracker. And honestly, these reminded me of thinner crostini crackers.
Whereas these are Rosemary and Sea Salt crackers. When these were baking, the entire house smelled like rosemary. Delicious.
The recipe I used was the Pepper Jack and Oregano one, minus the pepper jack cheese and the oregano. I simply cut the dough in half, mixed rosemary into one half and a little extra sea salt and olive oil, along with a bit more flour, into the other half.
Very rustic and tasty.
Health Crackers (Roll these by hand):
Servings: Approximately 80 crackers
Ingredients
3 cups (720 ml) (240 gm)(8½ oz) rolled oats
2 cups (480 ml) (280 gm/10 oz) plain (all-purpose) flour
1 cup (240 ml) (80 gm) (2¾ oz) wheat germ
3 tablespoons (45 ml) (40 gm)(1½ oz) sugar
1 teaspoon (5 ml) (6 gm) salt
¾ cup (180 ml) vegetable oil
1 cup (240 ml) water
1 large egg white
Cracker topping:
Sesame seeds, poppy seeds, nigella (onion) seeds, salt
Salt sprinkling
Directions:
1. Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer.
2. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.
3. Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.
4. Preheat the oven to moderate 325°F/160°C/gas mark 3.
5. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers.
6. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
7. Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice.
8. Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven.
9. Store in an airtight container and eat within two weeks
Seedy Crisps (Roll with pasta rollers or by hand):
Servings: Varies depending on thickness; approximately 50 crackers
Ingredients
1 cup (240 ml) (140 gm/5 oz) whole wheat four
1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
1/3 cup (80 ml) (50 gm) (1¾ oz)poppy seeds
1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds
1½ teaspoons (7½ ml) (9 gm) table salt
1½ teaspoons (7½ ml) (8 gm) baking powder
3 tablespoons (45 ml) olive oil
¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water
Directions
1. Mix the flours, seeds, salt and baking powder in a large bowl.
2. Add the oil and stir until combined.
3. Add the water until the dough comes together.
4. Kneed the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.
5. Preheat the oven to hot 450°F/230°C/gas mark 8.
6. Working with a quarter of the dough at a time, either use a rolling pin to reach a desired thickness (thick or thin) or roll out in your pasta rollers. If you use pasta rollers, ensure the dough is well-floured so as not to stick.
7. Place strips of dough on a sheet pan lined with parchment.
8. If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more. Then cut or break into crackers shapes while still warm. Return to the oven for a further 5 minutes until crispy.
9. If not crispy enough when cooled, crackers can be returned to the oven.
10. Store in an airtight container and eat within 2 weeks
Pepper Jack and Oregano Crackers (Roll with pasta rollers or by hand):
Servings: Approximately 80 crackers
Ingredients
1⅔ cups (400 ml) (235 gm) (8¼ oz) all-purpose (plain) flour
2¼ cups (540 ml) (225 gm/8 oz) grated pepper jack cheese, firmly packed
2 teaspoons (10 ml) (1 gm) dried oregano
½ teaspoon (2½ ml) (3 gm) salt
½ teaspoon (2½ ml) (½ gm) black pepper
½ cup (120 ml) (4 fl oz) vegetable oil
½ cup (120 ml) (4 fl oz) water
Spice topping
¼ teaspoon (1¼ ml) (1/8 gm) cayenne
1 teaspoon (5 ml) (3 gm) kosher salt
1 teaspoon (5 ml) (5 gm) sugar
Directions:
1. Combine the spice topping and set aside.
2. Grate the cheese and put in the bowl of a food processor with flour, oregano, salt and pepper and pulse to combine. This can also be done by hand.
3. Add the oil and pulse until the consistency of wet sand is reached.
4. Add enough water for the dough to come together.
5. Form the dough into two disks, wrap with cling film and refrigerate for several hours or overnight.
6. Heat the oven to moderate 325°F/160°C/gas mark 3.
7. Working with a quarter of the dough at a time, either use a rolling pin or roll out in your pasta rollers to 1/8 of an inch (3 mm) thick. If you use pasta rollers, ensure the dough is well floured so as not to stick.
8. Cut the strips into cracker shapes or cut out using a cookie cutter.
9. Transfer to a parchment lined cookies sheet and sprinkle with the spice mixture.
10. Bake for 20-25 minutes until medium golden brown.
11. Store in an airtight container and eat within three days
Cheddar, Rosemary and Walnut Icebox Crackers (form into a log and slice):
Servings: Approximately 48 crackers
Ingredients
½ cup (120 ml) (1 stick) (115 gm/4 oz) butter, well softened
2¼ cups (540 ml) (225 gm/8 oz) grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons (285 ml) (190 gm/6oz) all-purpose (plain) flour
1 teaspoon (5 ml) (6 gm) salt
1/2 cup (120 ml) (60 gm/2 oz) finely chopped walnuts
1 tablespoon (15 ml) (1¾ gm) finely chopped rosemary
Directions:
1. Combine butter, rosemary and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt and nuts and stir to combine
3. Form the dough into two tight logs and wrap with cling film
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 325°F/160°C/gas mark 3.
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within three days
9. Try this recipe with different cheeses, nuts (or no nuts), and spices. Get creative!
Storage & Freezing Instructions/Tips:
Storage and freezing outlined in each recipe. Generally I find that crackers with less fat and cheese last for weeks in an airtight container and richer crackers only a few days. Dough can be made days ahead, stored in the fridge and baked when needed. The icebox cracker dough can be frozen for several months before thawed, sliced and baked.
I will freely admit to only doing roughly half of this Challenge. I mean, I made 2 different versions of crackers, but i used one recipe and one rolling method. They turned out not bad at all either.
These, and the top photo, are Olive Oil and Sea Salt crackers. Because that is our absolute favorite cracker. And honestly, these reminded me of thinner crostini crackers.
Whereas these are Rosemary and Sea Salt crackers. When these were baking, the entire house smelled like rosemary. Delicious.
The recipe I used was the Pepper Jack and Oregano one, minus the pepper jack cheese and the oregano. I simply cut the dough in half, mixed rosemary into one half and a little extra sea salt and olive oil, along with a bit more flour, into the other half.
Very rustic and tasty.
Health Crackers (Roll these by hand):
Servings: Approximately 80 crackers
Ingredients
3 cups (720 ml) (240 gm)(8½ oz) rolled oats
2 cups (480 ml) (280 gm/10 oz) plain (all-purpose) flour
1 cup (240 ml) (80 gm) (2¾ oz) wheat germ
3 tablespoons (45 ml) (40 gm)(1½ oz) sugar
1 teaspoon (5 ml) (6 gm) salt
¾ cup (180 ml) vegetable oil
1 cup (240 ml) water
1 large egg white
Cracker topping:
Sesame seeds, poppy seeds, nigella (onion) seeds, salt
Salt sprinkling
Directions:
1. Mix the oats, flour, wheat germ sugar and salt together in a large bowl or bowl for the standup mixer.
2. Combine the water and oil and stir into the oat mixture until it comes together and a dough forms.
3. Form dough into a disk and allow to rest in the fridge for about 20 minutes but up to a day if you are making the ahead.
4. Preheat the oven to moderate 325°F/160°C/gas mark 3.
5. Divide the dough into quarters and work with one piece at a time, allowing the remaining pieces to stay in the fridge as you proceed with rolling out the crackers.
6. On a lightly floured surface, roll the dough to about 1/16 inch (1½ mm) thick and transfer to a parchment lined baking sheet by carefully wrapping the dough around the rolling pin.
7. Brush the dough with the egg white mixed briefly with a tablespoon of water and sprinkle with seeds and salt of your choice.
8. Cut the dough with a pizza wheel and bake for 25-30 minutes until browned. Crackers that are not crispy once cooled may be returned to the oven.
9. Store in an airtight container and eat within two weeks
Seedy Crisps (Roll with pasta rollers or by hand):
Servings: Varies depending on thickness; approximately 50 crackers
Ingredients
1 cup (240 ml) (140 gm/5 oz) whole wheat four
1 cup (240 ml) 140 gm/5 oz) all-purpose (plain) flour
1/3 cup (80 ml) (50 gm) (1¾ oz)poppy seeds
1/3 cup (80 ml) (40 gm) (1¼ oz) sesame seeds
1½ teaspoons (7½ ml) (9 gm) table salt
1½ teaspoons (7½ ml) (8 gm) baking powder
3 tablespoons (45 ml) olive oil
¾ cup plus 1 tablespoon (195 ml) (6½ fl oz) water
Directions
1. Mix the flours, seeds, salt and baking powder in a large bowl.
2. Add the oil and stir until combined.
3. Add the water until the dough comes together.
4. Kneed the dough 5 or 6 times and allow to rest, covered, on the counter for 15 minutes. You can also chill the dough at this point and come back later.
5. Preheat the oven to hot 450°F/230°C/gas mark 8.
6. Working with a quarter of the dough at a time, either use a rolling pin to reach a desired thickness (thick or thin) or roll out in your pasta rollers. If you use pasta rollers, ensure the dough is well-floured so as not to stick.
7. Place strips of dough on a sheet pan lined with parchment.
8. If the crackers are thick, bake for 7minutes, flip them over and bake for 7 minutes more. Then cut or break into crackers shapes while still warm. Return to the oven for a further 5 minutes until crispy.
9. If not crispy enough when cooled, crackers can be returned to the oven.
10. Store in an airtight container and eat within 2 weeks
Pepper Jack and Oregano Crackers (Roll with pasta rollers or by hand):
Servings: Approximately 80 crackers
Ingredients
1⅔ cups (400 ml) (235 gm) (8¼ oz) all-purpose (plain) flour
2¼ cups (540 ml) (225 gm/8 oz) grated pepper jack cheese, firmly packed
2 teaspoons (10 ml) (1 gm) dried oregano
½ teaspoon (2½ ml) (3 gm) salt
½ teaspoon (2½ ml) (½ gm) black pepper
½ cup (120 ml) (4 fl oz) vegetable oil
½ cup (120 ml) (4 fl oz) water
Spice topping
¼ teaspoon (1¼ ml) (1/8 gm) cayenne
1 teaspoon (5 ml) (3 gm) kosher salt
1 teaspoon (5 ml) (5 gm) sugar
Directions:
1. Combine the spice topping and set aside.
2. Grate the cheese and put in the bowl of a food processor with flour, oregano, salt and pepper and pulse to combine. This can also be done by hand.
3. Add the oil and pulse until the consistency of wet sand is reached.
4. Add enough water for the dough to come together.
5. Form the dough into two disks, wrap with cling film and refrigerate for several hours or overnight.
6. Heat the oven to moderate 325°F/160°C/gas mark 3.
7. Working with a quarter of the dough at a time, either use a rolling pin or roll out in your pasta rollers to 1/8 of an inch (3 mm) thick. If you use pasta rollers, ensure the dough is well floured so as not to stick.
8. Cut the strips into cracker shapes or cut out using a cookie cutter.
9. Transfer to a parchment lined cookies sheet and sprinkle with the spice mixture.
10. Bake for 20-25 minutes until medium golden brown.
11. Store in an airtight container and eat within three days
Cheddar, Rosemary and Walnut Icebox Crackers (form into a log and slice):
Servings: Approximately 48 crackers
Ingredients
½ cup (120 ml) (1 stick) (115 gm/4 oz) butter, well softened
2¼ cups (540 ml) (225 gm/8 oz) grated aged cheddar cheese (the better the cheese, the better the cracker), firmly packed
1 cup plus 3 tablespoons (285 ml) (190 gm/6oz) all-purpose (plain) flour
1 teaspoon (5 ml) (6 gm) salt
1/2 cup (120 ml) (60 gm/2 oz) finely chopped walnuts
1 tablespoon (15 ml) (1¾ gm) finely chopped rosemary
Directions:
1. Combine butter, rosemary and cheese in a stand mixer and beat well (can also be done by hand)
2. Add the flour, salt and nuts and stir to combine
3. Form the dough into two tight logs and wrap with cling film
4. Chill for at least an hour and up to several days. The log can be frozen at this point for several months.
5. Heat the oven to moderate 325°F/160°C/gas mark 3.
6. Slice a log into 5mm (1/5 inch) coins and place on a parchment lined baking sheet
7. Bake about 10 minutes until golden brown
8. Store in an airtight container and eat within three days
9. Try this recipe with different cheeses, nuts (or no nuts), and spices. Get creative!
Storage & Freezing Instructions/Tips:
Storage and freezing outlined in each recipe. Generally I find that crackers with less fat and cheese last for weeks in an airtight container and richer crackers only a few days. Dough can be made days ahead, stored in the fridge and baked when needed. The icebox cracker dough can be frozen for several months before thawed, sliced and baked.
(Anonymous)
Great looking crackers!
Shelley
http://cmomcook.blogspot.com
beautiful job on this challenge