I can’t believe how quickly the months go by..It seems like I live from Daring Bakers Reveal  to Daring Bakers Reveal with no time in between.  It sort of feels like the movie, Groundhog Day.

This months’ challenge was unusual in both the recipe and the freedom that we had to flavor the challenge item any way we wanted.  We made Lavash, either gluten free or not, and a vegan spread..our choice of ingredients and flavors.

I used coarse sea salt,  flax, and sesame seeds  on the lavash and flavored it lightly with maple syrup.  I made a sunflower seed, maple, and balsamic spread to go with it.

If the dough is not rolled out evenly it will brown more in some areas than others..it is o.k..it is still great.

All in all this is a great snack.  It is easy and looks very gourmet.  I loved the acidity of the balsamic against the sweetness of the maple, and the richness of the sunflower seed butter.

Once again, thanks Daring Bakers!  The hosts this month were:  Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl.  Great job!

Oh..don’t forget to leave a comment at the cookbook giveaway post to be registered for an autographed copy of a cookbook (not mine) that is being released in October.

Lavash

Makes 1 sheet pan of crackers

* 1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar (I used maple syrup)
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1.  In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.  You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2.  For Non Gluten Free Cracker Dough:  Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a description of this) and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

or

2.  For Gluten Free Cracker Dough:  The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4.  For Non Gluten Free Cracker Dough:  Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hand and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

or

4.  For Gluten Free Cracker Dough: Lay out two sheets of parchment paper.  Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.  Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.  Slowly peel away the top layer of parchment paper.  Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.

5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.)  Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.  You do not need to separate the pieces, as they will snap apart after baking.  If you want to make shards, bake the sheet of dough without cutting it first.

5.  Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6.  When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap them apart or snap off shards and serve.

Sunflower Seed, Balsamic, and Maple Spread

3 Tbsp. sunflower seeds
3 Tbsp. sunflower (or other) vegetable oil
2 Tbsp. maple syrup
1 Tbs. Balsamic vinegar

1/2 tsp. salt
pepper

Dried Cranberries for garnish

Process until as smooth as you like.  Sprinkle a few dried cranberries on top.  Allow flavors to blend at room temperature for 1 hour.

Images:MaryeAudet

Post from: Baking Delights

On that same note, animal crackers are not hard to make yourself and with some cool, small cookie cutters you can make way more than a circus…You can make a whole ecosystem if you like!

Animal Crackers

1/2 c oatmeal-blended in blender until it is a flour
2 ts honey
1/4 t salt
3/4 c flour
1/4 t soda
1/4 c unsalted butter, softened
1/4 c buttermilk

Do not grease cookie sheet. Grind 1/2 cup oatmeal in blender until fine. Add honey, salt, flour and soda. Cut in butter. Add buttermilk. Roll very thin, cut with animal shaped cookie cutters.

Bake at 400ºF until brown (10 to 12 minutes).

and if you want to make them the BEST…You need to ice them with a simple confectioners icing tinted in pastels…

Post from: Baking Delights

Is there anything more sacred to childhood than a couple of graham crackers and a tall glass of cold milk? I don’t think so. Like so many convenience foods though, it is easy to pick them up at the store and lull our taste buds into mediocrity. Seriously, try homemade crackers, especially homemade graham crackers, and you will be hooked on them. The taste is very intensely different. The graham flour is different than regular whole wheat flour, you may need to get it at the local Whole Foods type store.

I was going to make these today and post the pictures however life happened and so I will be making them tomorrow…and posting pictures. But, as a fair trade I decided to post a picture of my favorite vintage tea set. Enjoy!

Homemade Graham Crackers:

350F 4 dozen
3/4 cup unbleached all-purpose flour
1 1/2 cups whole-wheat graham flour (Bob’s Red Mill is the brand I use)
1/2 cup sugar (use half brown sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cold, unsalted butter, cut into small pieces

4 tablespoons honey
1/4 cup cold water
1 teaspoon vanilla extract (or maple extract..yum)

In a food processor or the bowl of an electric mixer, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Add the cold butter and mix or process until the mixture resembles coarse crumbs. Add the honey, water, and vanilla. Mix until the dough comes together in a ball. Between 2 sheets of waxed paper or plastic wrap, roll the dough 1/2-inch thick. Chill for 1 hour, until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutter, cut into 2-inch squares. Arrange the crackers on nonstick, silpat, or parchment lined cookie sheets. With a fork, prick several holes in each cracker. You can sprinkle with some sugar crystals if you like. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.

Post from: Baking Delights

  Crackers have a long and fascinating history…If you will recall the Israelites had matzah as they set out for their journey from Egypt…they had been instructed by God  to make bread without leavening…In 1801 Josioah Bent of Massachusetts apparently got busy and distracted and over baked biscuits, turning them into crispy breads which he named crackers due to the crackling sound that they made.   The first crackers as we know them were made in Vermont in 1828..and I guess they have just gained popularity from there..Can you imnagine tomato soup without crackers? Yeah, that’s what I am saying!

  But over the years the commercialization of all foods has brought crackers from a delicious treat to an insipid starch. Unless, of course you make them yourself.

Try these crackers with different flours, different fats, different seasonings…Sprinkle with sea salt, or cracked pepper, or chipotle…or….

 Saltines

4 cups flour

1 Tablespoon Baking Powder

1/4 c butter

1 1/3 c milk

Mix together the flour, baking powder, and butter . If you are adding seasonings mix those in with the dry ingredients. Cut butter into flour mixture until it forms coarse crumbs. Add the milk and knead to form a ball. Divide in 4 parts and roll out paper thin on a floured surface. Cut the dough into squares (a pizza wheel works great for that!) Place on an ungreased cookie sheet and prick with fork…Sprinkle with salt (or cracked pepper ..or..)Bake at 325 until golden brown..about 20 minutes.

  Mmmmm. Yummy.

 You can also cut these saltine crackers into animal or fish shapes with small cookie cutters, and you might try adding dried cheese powder with your dry ingredients for homemade Goldfish…

Post from: Baking Delights