Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Jaxon on January 14, 2014, 03:22:05 PM
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So I'm in the kitchen with a ball of dough I just mixed up...it's resting in a bowl while I figger out what to do with it. Here's what we did. I divided it into thirds. Next I turned a baking pan upside down, floured it good, and rolled one ball out from edge to edge - it was quite thin. Then, I scored it and pierced it. Did the same thing with the other two balls of dough. I brushed on a thin coat of EVOO and sprinkled with seasonings.
The oven had been heated to 425* so put the pans in and let the crackers bake till they were turning a light brown.(about 10 -12 minutes)
Put 'em on a cookie cracker sheet to let 'em cool. They seemed to turn out. Deb really liked 'em.
I managed to take some pics instead of video...hoping you don't mind.
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Pretty creative.
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Works for me!
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Nice! They look like they would go great with some soup or chili.
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Looks good, was it a basic bread dough?
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They look good from here :)
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Looks great! Homemade crackers are definitely worth a try. My wife found a recipe a year or so ago and made them - were delicious. In the next batch we added a handful of Parmesan cheese - were even better
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Looks good, was it a basic bread dough?
VERY basic...as in all-purpose flour, salt, water & EVOO. Gave it a ride with a dough hook for a while.
Probably the key thing is to roll 'em real thin. You can use one large baking pan, but I went for 3 smaller ones so I could try different seasonings.
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Would use these crackers like a cheese and cracker or in soup?
Otherwise a cool trick ;D
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Ingenious Jaxon! I'm a thinkin you need to make a batch or two at the next Gathering! ;)
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Nice Jaxon!!!, now you need to use them to make some smoked Cajun crackers. Don
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Look at you. Moving from the backyard to the kitchen without missing a beat.
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Looks very good!
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Homemade crackers......now who would have thought. good show Jax
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Looks great! Homemade crackers are definitely worth a try. My wife found a recipe a year or so ago and made them - were delicious. In the next batch we added a handful of Parmesan cheese - were even better
One of the seasonings we used was a parmesan blend with dried herbs (we got those in a small jar to mix with EVOO and dip some bread). One batch was topped with roasted sesame seeds and were probably my favorites.
These crackers are good for snackin' and they would be fine with cheese, but probably better with/ in soup.
This was a recipe that came out in our Sunday paper. A local cooking instructor writes an article every week. This article included different biscuit recipes - including buttermilk biscuits. The idea of makin' crackers just appealed to me, and since the weather is crappy outside, I figgered I'd try something new inside.. I HIGHLY recommend it during these winter months - unless you happen to live in sunny California.
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Looks good, was it a basic bread dough?
VERY basic...as in all-purpose flour, salt, water & EVOO. Gave it a ride with a dough hook for a while.
Probably the key thing is to roll 'em real thin. You can use one large baking pan, but I went for 3 smaller ones so I could try different seasonings.
How much of each? I've got to try this, I've been doing lots of variations of the crusty bread recipe and this one doesn't need yeast or rising and would go great with some smoked cheese and Canadian bacon. Thanks
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Cool Jaxon!
Never thought about making my own crackers!
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Very cool!
I can see Smokin Don getting ahold of this and making some of his cajun crackers.
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You might be familiar with this product or one like it...there are 4 sections in this bottle...each one with a different spice/herb combination. We'll pour out some EVOO into a saucer and add some of the "stuff", then heat it a bit, then drag some bread thru it.
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For Saber 4...
number one thing...I'm a beginner cook inside. I have made whipping cream biscuits before, but I don't DO baking.
The recipe I used called for:
1 1/2 cups of AP flour
1 tsp kosher salt
1/2 cup warm water
3 TBS EVOO
Whisk the flour & salt together in the mixing bowl, then stir in the water & oil. Using the dough hook, mix it on medium speed for about 5 minutes or until it comes together into a nice lookin' ball - my note here: I had to add more flour to get the right consistency .
Shape the dough into a ball, put it back into the bowl and lightly cover with EVOO. Cover with plastic and let it rest for about 45 min.
Heat oven to 425*
Divide the dough in half or thirds. Flip over a heavy-rimmed baking sheet, flour it heavily, and roll out one ball onto the back of the sheet until it covers edge to edge - my note again: if you're using the typical 18 x 13 sheet, use the 1/2 ball size....howsomever, I used three pans that are 6 x 10 on the bottom and cut the dough into thirds so I could try more variety of seasoning.
It should be quite thin by then. Trim off the overhang and brush off the extra flour, particularly around the lip of the baking sheet. Mix !/2 cup of water & 1 tsp of kosher salt and brush some onto the dough. Then, prick it all over (so they don't balloon up). Now add the seasoning of your choice.
IMPORTANT: use a pizza cutter or large knife to score the dough into the size you want for the crackers. Don't worry about making sure the crackers are separated: they will break apart easily after baking.
bake for 5 to 10 minutes, OR until they are nice and golden and browning on the edges and looking very baked - my note again: you'll have to be patient here because I baked for almost 15 minutes AND its a good idea to turn the pan to bake evenly.
Remove the baked crackers to a cooling rack where they will crisp up nicely. Store in an airtight container.
My suggestion is that you bake these when you are home alone...that way you WILL have some left to store for later. B T W, you don't have to tell anyone where you have them stored.
just sayin'...
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Note: if you do not use a cooling rack, cookie mesh works well, the crackers will be soggy on the bottom, defeating your purpose. Good job Jaxon. .☆´¯`•.¸¸. ི♥ྀ.
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Thanks Jaxon,
I'm not much of a baker either, I have done a good beer bread recipe that's easy and SiFumar's Easy Crusty Bread Recipe with success and your cracker's would be great for serving my smoked cheese and Canadian bacon on.
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Very Cool!
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I think I'm going to give this a try in my pellet grill...
I have smoked store bought crackers and use them to put a lite smoke flavor in soups, salads and stock...
Great idea!!!!
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Moved topic to Baker's Corner - so that when anyone is looking for the recipe they can find it. We have so many posts int eh Gneral Discussion section, that it will get lost quickly...It looks really good Jaxon. Too good for the recipe to get lost!
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Thanx, Tim, for the encouragement...feels good to know I may have contributed a recipe that someone would actually use.
These are easy to make - so easy a backyard jack can do it - they just take time.