Must not eat every single one! (More Yeasty Goodness)

SariaSaria Posts: 15,963Registered Users
I know you're finally tackling yeast (and we never did find out about those cinnamon rolls, or the cookies for that matter :p), so I wonder if you might be interested in these, which are completely not scary and basically include yeast for flavor (you can make crackers with baking soda and powder instead, but yeast and sourdough produce more flavorful crackers) rather than leavening.
I made these since I got a container of truffle salt at work. At first I was going to make truffle sables, since I baked a bunch of sweet sables recently, but crackers seemed like a better idea, especially since it had been a while since I made some.
They are so incredibly delicious and addictive. Crunchy, but not hard, slightly flaky, buttery, but not at all greasy. Just delicious salty perfection! :D I am taking them to work, but believe that I'll be making another batch soon. They are super easy to make, too.
I sprinkled all of them with the truffle salt, but some I also sprinkled with freshly ground black pepper and some with fresh thyme. I may have to find a way to get green garlic in there at some point and indulge the green garlic obsession. :D
You can choose how much you bake them as well. I baked some longer than others and all are delicious and I can't choose between which I prefer, the darker or lighter ones.


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Comments

  • ninja dogninja dog Posts: 23,780Registered Users Curl Neophyte
    Me! Me first! (rudely elbowing poppers)

    Lemme at 'em!

    (stupid drooling face here)
  • medussamedussa Posts: 12,993Registered Users
    You think those travel well via USPS?

    They look delicious!
  • SariaSaria Posts: 15,963Registered Users
    Because they're yeast-based, they hold up very nicely and stay fresh, heck, even improving with time. You can make bigger ones as well to make less fragile crackers.
    I am indeed planning to mail out a few of these. ;)
    por-que-no-te-callas.jpg
  • automaticflowersautomaticflowers Posts: 3,465Registered Users
    Those look amazing! That picture has possibly ruined me on any boxed crackers.
  • ninja dogninja dog Posts: 23,780Registered Users Curl Neophyte
    Saria wrote: »
    Because they're yeast-based, they hold up very nicely and stay fresh, heck, even improving with time. You can make bigger ones as well to make less fragile crackers.
    I am indeed planning to mail out a few of these. ;)

    HINT! hinthinthinthint. :love10:
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    I love that picture! They look so yummy!!!!

    I wish I was as a one-hundredth of the wonderful chef that you are!

    Mmmm.... they look very yummy!!! :sleepy3: (<-- pretend that is me drooling from the looks of the picture, not drooling because I'm tired. They need a "eating my arm off" smilie)
    tumblr_mk2chrdnQe1qzwi58o1_500.gif
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  • SariaSaria Posts: 15,963Registered Users
    7.5 ounces all-purpose flour (I use a mix of AP and pastry flour)
    2 teaspoons instant yeast
    1/4 teaspoon salt
    1 teaspoon sugar
    5 1/2 ounces water (by weight)
    2 ounces (4 tablespoons) soft butter

    No yeast:
    7.5 ounces all-purpose flour
    1/4 teaspoon salt
    1 teaspoon baking powder
    1 teaspoon sugar
    5 1/2 ounces water
    2 ounces (4 tablespoons) soft butter

    Combine all ingredients in a medium bowl or in the bowl of a food processor and stir or process until smooth and even. The dough will be rather wet and soft, however a chill in the fridge will firm it up significantly. Cover the bowl with plastic and put it into the fridge for at least 2 hours, or if you're making the yeasted version, 18 hours.
    I do this by hand. I just add the butter to my mixed dry ingredients and work it into until I've got coarse crumbs, like making a pie dough, then I add my water, mix it until it's sticky and smooth, cover, and pop in the refrigerator overnight.

    Preheat your oven to 375 degrees. Place about a third of the dough on a well-floured surface and roll it out quite thin, about 1/16th of an inch. At this point you have a decision to make: if you like a flaky cracker, you can give the sheet a 3-way "letter" fold and re-roll it to 1/16th of an inch. Or you can proceed straight to the cutting stage (this is what I did).
    Transfer them to a parchment-lined baking sheet and "dock" them with a fork by pricking holes all over them (if you like you can do this step before you cut, but with such a small quantity of crackers, it doesn't make much difference).
    I used both a pastry cutter (for the rectangular crackers) and a round cookie cutter. I need to get more scalloped cookie cutters, since the ones I have were too big for what I wanted, so I used my smaller plain ones.

    Paint the crackers with melted butter if you like. It's not only tasty, it helps things like seeds, herbs and salt to stick. Sprinkle with seeds, herbs or salt. Bake for 15-20 minutes, until light browned and mostly dry. Cool and eat.

    Poppy seeds, sesame seeds, dried onions, garlic powder, mustard seeds, grated parm. Anything you like can go on top of them. :)
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Thanks, everyone! I'd gladly send out boxes of these to all of you if I could.
    por-que-no-te-callas.jpg
  • spring1onuspring1onu Posts: 16,528Registered Users Curl Connoisseur
    I want to swim around in that picture. For real.

    Shipping to me will be cheap. Just sayin'...


    :lol:

    I've been wanting to make crackers and those look soooo good.
    [SIGPIC][/SIGPIC]

    spring-smiley.gif?1292867680

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  • medussamedussa Posts: 12,993Registered Users
    Must stop opening this thread.

    ETA: Who needs fancy delicious crackers when one can eat cardboard?

    mh84ki.jpg
  • rileybrileyb Posts: 1,975Registered Users Curl Connoisseur
    Those look delicious, I just love breads and crackers.
    I haven't got the slightest idea how to change people, but I still keep a long list of prospective candidates just in case I should ever figure it out.
  • RedCatWavesRedCatWaves Posts: 31,259Registered Users Curl Connoisseur
    Saria wrote: »
    4563849560_5293147576_o.jpg


    Mmmmmmmmmmm...food porn....
  • misspammisspam Posts: 5,318Registered Users
    Those crackers look divine. Saria, you're an angel! Thanks for posting the recipe.

    FYI : I have a file on my computer dedicated to all the recipes and links you've posted. I'm kind of like a stalker.......:toothy4:
    [SIGPIC][/SIGPIC]
  • PoodleheadPoodlehead Posts: 6,959Registered Users
    Misspam, what a great idea!
    Minneapolis, MN
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    misspam wrote: »
    Those crackers look divine. Saria, you're an angel! Thanks for posting the recipe.

    FYI : I have a file on my computer dedicated to all the recipes and links you've posted. I'm kind of like a stalker.......:toothy4:

    What she never realized is that MANY of us curlies have a file for her.......

    :pale:

    Wow. Now THAT sounded stalkerish.

    I promise I only save the food stuff! :oops:
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    Mix of 3s, thick, coarse, medium porosity

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    pw: curls

    Known HGs: KCCC, homemade fsg, honey
  • medussamedussa Posts: 12,993Registered Users
    Saria, I think you should start a food blog.
  • mad scientistmad scientist Posts: 3,530Registered Users
    Saria, those look absolutely spectacular. Thank you for sharing!

    And it pains me to ask (and I know it will pain you to answer)... is there any way to substitute out the butter? :cry:

    I just can't make crackers that my daughter can't eat (milk allergy). And the poor little thing just learned how to sign "cracker" yesterday. She is aaaaallll about the crackers.
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    Saria, this might be a dumb question, but how much is 5 1/2 ounces of water by weight? I don't have a scale! :oops:
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    Mix of 3s, thick, coarse, medium porosity

    Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

    http://public.fotki.com/curlymix/
    pw: curls

    Known HGs: KCCC, homemade fsg, honey
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Novice
    MMMM... Those look good! I think I will have to make them. Unfortunately, my kitchen will be out of commission for a few days so it will be next week before I do. :( On the bright side, my niece just came home after 9 months in Italy and I hear she has brought back yummy gifts like truffle salt and truffle oil. I will be seeing her on Saturday.

    My cookies turned out really well. I've made them a few times and my husband is a fan. I need to start doubling the recipe though because they don't make enough.

    My cinnamon rolls, on the other hand, were dry. I blame the recipe because it had me doing things a really weird way and used a cinnamon/butter mixture that didn't work well. So I put a bunch of them in the freezer and I'm going to used them for a bread pudding. Yes, they're that dry. :(
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

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    Bonsai Culturist
  • ~Ghost Poster~~Ghost Poster~ Posts: 2,264Registered Users
    Saria wrote: »
    Because they're yeast-based, they hold up very nicely and stay fresh, heck, even improving with time. You can make bigger ones as well to make less fragile crackers.
    I am indeed planning to mail out a few of these. ;)


    :wave:

















    Well, in a few weeks.... BTW, we made fried brown rice today...and this was us after eating: :happy3::happy3:

    So, thanks much for the suggestion. Makes the diet even less like a diet. Definitely cosigning the foodie blog...maybe Gretchen and Michelle would pay you for your time and expertise.
    [SIGPIC][/SIGPIC]d575b15bb0aa40deb59950570e3268e7.gif
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  • SariaSaria Posts: 15,963Registered Users
    Saria, those look absolutely spectacular. Thank you for sharing!

    And it pains me to ask (and I know it will pain you to answer)... is there any way to substitute out the butter? :cry:

    I just can't make crackers that my daughter can't eat (milk allergy). And the poor little thing just learned how to sign "cracker" yesterday. She is aaaaallll about the crackers.

    Oh, it doesn't pain me in this case, especially when it means that your little one can enjoy them, too. :)
    Olive oil crackers are delicious! With a little semolina or corn flour (as in finely ground cornmeal, not cornstarch), even better, plus a beautiful yellow hue to boot. A little whole wheat pastry flour is nice for making them a healthier as well. Or oat flour (which I make by grinding rolled oats rather than buying it).
    A neutral oil like sunflower would be good too (can top the crackers with sunflower seeds), and if she likes sesame, a few drops of roasted sesame oil plus a neutral oi.
    Crackers made with oil won't be quite as melt-in-your mouth tender as butter ones, but still so delicious!
    Adding a teaspoon of baking powder to the yeast recipe can help make them a bit more tender, as can an egg yolk, a bit of potato flour (or even just a bit of mashed potato), or a drop of vinegar with the water. But really, they will still be plenty delicious made with the original recipe, just switching the butter for slightly less oil.
    por-que-no-te-callas.jpg
  • SariaSaria Posts: 15,963Registered Users
    Minxy, 5 1/2 ounces is around 2/3 cup.
    7.5 oz is about 1 1/2 cups. This is the tough one since one can't account for whether one person stuffs a bunch of flour in a cup, or another has a very light hand.

    Mrspoppers, if you want to give the cinnamon buns another try, I can suggest a few really good recipes. Or I can get you to become obsessed with making brioche like I am and then you can turn it into cinnamon buns, babka, or even a tart base. :)

    Ghost Poster, I would happily send you something to celebrate your making it through this diet. And I'll make it something not too indulgent if you want. ;)
    I love that you are all enjoying the brown rice! :D

    I am very surprised and very flattered that I've got such lovely, pleasant stalkers. :p
    por-que-no-te-callas.jpg
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Novice
    Saria wrote: »
    Minxy, 5 1/2 ounces is around 2/3 cup.
    7.5 oz is about 1 1/2 cups. This is the tough one since one can't account for whether one person stuffs a bunch of flour in a cup, or another has a very light hand.

    Mrspoppers, if you want to give the cinnamon buns another try, I can suggest a few really good recipes. Or I can get you to become obsessed with making brioche like I am and then you can turn it into cinnamon buns, babka, or even a tart base. :)

    Ghost Poster, I would happily send you something to celebrate your making it through this diet. And I'll make it something not too indulgent if you want. ;)
    I love that you are all enjoying the brown rice! :D

    I am very surprised and very flattered that I've got such lovely, pleasant stalkers. :p
    Yes, please! A couple different recipes would be awesome.
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • ZinniaZinnia Posts: 7,339Registered Users
    ...
    Life shrinks or expands according to one's courage. Anais Nin
  • mrspoppersmrspoppers Posts: 7,223Registered Users Curl Novice
    Saria wrote: »
    Thank you! :) They look really yummy.

    I made my cinnamon roll bread pudding for a family get together tonight and it was a huge hit. At least something good came out of them.
    When are women going to face the fact that they don’t know their own bodies as well as men who have heard things?

    Don Langrick
    Bonsai Culturist
  • SariaSaria Posts: 15,963Registered Users
    Halloumi Pull-Apart Rolls:

    Risen dough:
    31623_672413825565_42406663_37668844_2039746_n.jpg

    Halloumi and mozzarella mixed with oregano and parsley:
    31623_672414050115_42406663_37668849_7952108_n.jpg

    Plate of black and white sesame seeds for dipping the shaped rolls:
    31623_672414299615_42406663_37668852_6933627_n.jpg

    31623_672414474265_42406663_37668857_3361752_n.jpg

    Placing them in the mold, before proofing:
    31623_672414728755_42406663_37668860_5576326_n.jpg

    31623_672415317575_42406663_37668920_35585_n.jpg

    31623_672415512185_42406663_37668922_7829318_n.jpg

    31623_672415726755_42406663_37668923_2484334_n.jpg

    31623_672415916375_42406663_37668924_1606503_n.jpg
    por-que-no-te-callas.jpg
  • CurlyminxCurlyminx Posts: 5,581Registered Users
    WTF!

    I think my stomach just growled so loud that the little girl in the lobby just cried out.

    :oops:

    that looks yummy!
    tumblr_mk2chrdnQe1qzwi58o1_500.gif
    Mix of 3s, thick, coarse, medium porosity

    Current hair styling technique: rake with a scrunch at the end. (works with my coarse hair)

    http://public.fotki.com/curlymix/
    pw: curls

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  • SariaSaria Posts: 15,963Registered Users
    Oh, and since these are about the cheese as opposed to the flavor drawn out from long fermentation, enjoy while warm and melty. :D
    por-que-no-te-callas.jpg
  • TRBLTRBL Posts: 5,294Registered Users Curl Connoisseur
    OMG....... pass out from drooling...........
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