How To make Cracker Bread Part 1
5 1/2 c All-purpose flour
=to 6 cups/ divided 1 pk Dry yeast
1 ts Salt
2 c Warm water (105-115 degrees)
1/3 c Butter or margarine; melted
2 tb Sesame seeds; toasted
Recipe by: Southern Living
Combine 4 cups flour, yeast, and salt in a large mixing bowl; stir well. Gradually add water to flour mixture, stirring well. Add butter; beat at medium speed of an electric mixer until blended. Gradually stir in enough remaining flour to make a stiff dough. Turn dough out onto a floured surface, and knead until smooth and elastic (about 4 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in bulk. Punch dough down, and divide into 10 equal portions. Shape each portion into a ball, and place on a lightly floured surface; let rest 10 minutes. Roll each ball to a 10-inch round on a lightly floured surface, rolling only enough to bake at one time. Chill extra dough to slow down the rising process as you await oven space. Place rolled rounds on lightly greased baking sheets. Brush lightly with cold water, and sprinkle lightly with sesame seeds. Prick entire surface with fork. (Do not allow to rise.) Bake at 350 degrees for 25 minutes or until lightly browned and crisp. Remove from pans, and let cool on wire racks. Repeat with remaining balls of dough. Bread-Part 2. -----
How To make Cracker Bread Part 1's Videos
Nordic seed crackers - The best crispbread I know - LCHF
Recipe:
I have gotten into the bad habit of making a portion of these, that I keep in a big glass jar. That way there is always something to put my cheese or Rillette onto. They taste amazing. They are made of grains and seeds, so they are also good if you know someone who can not tolerate gluten, milk, eggs, etc. Or for people who do not eat carbohydrates. In that case you should probably leave out the fig-mustard I'm using in the picture though :-)
HOMEMADE RYE SOURDOUGH CRACKERS | Super Crunchy ASMR Baking | Sourdough Discard Recipe
You'll never believe how easy homemade crackers can be! This is the easiest, tastiest, crunchiest sourdough cracker recipe. I was sick of buying bags and boxes of store bought crackers so I decided to learn how to make them from scratch. This is a great use of your sourdough starter discard and you don't have to worry about any chemical preservatives or artificial flavorings from packaged food. The rustic style of these crackers make them an impressive addition to any cheese plate, hummus platter, or charcuterie board! And they are vegan!
There's no talking in this video, just the sounds of baking and crunching to give you all the tingles.
Recipe (Yields 2 sheet pans of crackers)
100g rye flour
100g bread flour
1 1/4 c room temperature water
1-2 tbs of starter (from fridge or room temperature)
Let ferment overnight (10-12h) and right before baking , add 1.5 tsp himalayan pink salt, 1.5 tbs sugar, and 2 tbs olive oil
Keep plain or top with any seasonings you want (I’m using black sesame seeds and furikake in the video but feel free to use anything you want - herbs, black pepper, everything seasoning, etc.)
Bake at 300 deg F
Other videos you might like:
How I maintain my starter:
How I make sourdough bread:
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPES | BREAD | HOW TO
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Cheesy Cream Cracker Bites।Easy Starter Recipe#shorts
Cream Cracker Bites Recipe..
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Ingredients:
1.Cream cracker biscuit
2.Ketchup
3.Capsicum
4.Onion
5.Tomato
6.Cheese
7.Chili flakes
8.Oregano
#mandiras_recipe
Bread Baking: Homemade Saltine Crackers
This is a simple recipe for an American classic: saltine crackers.
Saltine Crackers:
4 cups (500g) flour
1/2 cup (110mL) oil
2/3 cup (150mL) warm water
1 tsp dry yeast
1 1/2 tsp salt
Mix yeast with water and a generous tablespoon of flour.
In a large mixing bowl, add flour and salt and mix together. Stir in yeast mixture and oil until you can't anymore. Knead in the rest of the ingredients. Allow to rise for 1 1/2 hours. Roll out dough as thin as you can get it. Cut it into squares and poke holes for ventilation. Brush the tops with oil and sprinkle with salt or a topping of your choice. Bake for 375°F or 190°C for 10-12 minutes or until the crackers just start browning. Keep in a sealed container for up to a week.
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Gluten Free Seeded Cracker Bread (Quick and Easy)
Let me show you how to make a dead easy gluten free cracker bread right here! As always the recipe is vegan and this time full of all my favourite seeds. Play around with the seasoning to make it more interesting; try herbs, nutritional yeast, crushed fennel seeds or even cardamom. Savoury versions are great with houmous or avocado whilst the two latter mentioned flavourings would go perfectly with nut butters and jam. Enjoy!
FULL RECIPE HERE:
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Lavash With Whipped Hummus | Lavash Bread Crackers And Hummus Dip Recipe | Bhumika
Lavash with Whipped Hummus Recipe | How To Make Lavash with Whipped Hummus | Easy Hummus Recipe | Homemade Hummus | Healthy Hummus Dip | Lavash Crackers | Lavash Chips | Middle East Delicacy | Healthy Recipes | Snack Recipes | Chef Bhumika | Rajshri Food
Learn how to make Lavash With Whipped Hummus at home with our Chef Bhumika
Lavash With Whipped Hummus Ingredients :
Introduction
How To Make The Dough For Lavash
½ cup + 2tbsp (75 gms) All-Purpose Flour
1/3rd cup ( 25 gms ) Whole Wheat FLour
Salt to taste
1 pinch (1 gms) Yeast
Water (as required)
How To Make Whipped Hummus
1/2 cup Aquafaba
Salt (as required)
1 tsp Lemon Juice
1 tbsp Sesame Seeds
3-4 Garlic Cloves
1 cup Chickpeas (boiled)
2 tbsp Olive Oil
How To Shape The Dough
1 tsp Olive Oil
For Lavash Topping
Sesame Seeds (for topping)
Shaping the Lavash
How To Bake The Lavash
200 Degree Celcius
7-8 min
Plating The Hummus
Olive Oil (as required)
Sesame Seeds (as topping)
Red Chilli Powder (as topping)
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About Hummus And Lavash
Hummus is actually a dip or can be called a spread that is made from chickpeas, tahini, garlic, lemon, and olive oil. For this, chickpeas are soaked and boiled. It is so easy to make, all that is needed is to mix all the ingredients and grind it into a mixer. Traditionally, it is eaten with pita bread. It is made from all purpose flour with yeast or baking soda. Nowadays, it is accompanied with lavash, which is crispy version of pita bread. Lavash is a thin, crispy and crunchy version of bread which hails from Middle East. Authentic Lavash is made from flour, salt and water, sometimes yeast is used too and sesame seeds sprinkled on before baking. |
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