Wednesday, 27 February 2013

Crisp Crackers and Flatbreads - Daring Bakers February 2013 Challange

Click here for the Italian version

After baking Gevulde Speculaas, the Dutch spicy, deliciously crunchy filled pie or tart, in February our host for the Daring Bakers Challange  Sarah from All Our Fingers in the Pie chose recipes for Crisp Crackers and Flatbreads.

 I started with making the Herbed flatbreads. We really liked them. I decided to use fresh rosemary.



DSCN1536 - Flatbreads1


Here are the original intructions:

Hi, I am Sarah from All Our Fingers in the Pie. I am so excited about this challenge with The Bakers! I can hardly wait to see what ideas you all come up with. I have been on a mission to find all the crisps recipes that I can because they make lovely hostess gifts and healthy nibblies to have in your kitchen.

Recipe Sources:
“Menus from an Orchard Table” by Heidi Noble
“Dinner with Julie” blog with Julie van Rosendahl
Arrowhead Mills
Martha Stewart

Blog checking lines: Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!

Posting Date: February 27th, 2013

Mandatory Items: To make a crisp or crispy flatbread. These recipes are suggestions but let your imagination run free. Soft is not a part of this challenge, so no soft pretzels or soft flatbreads. It must be crispy.

Variations Allowed: Any flavors your mind can create. Any type of flour and ingredients.

Preparation Time:  varies, see each recipe below

Equipment Required:
Mixing bowls, spoons and spatulas
Baking sheet

Raincoast Crisps

From Dinner with Julie blog with Julie van Rosendahl
Servings: About 8 dozen

Ingredients
2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
2 teaspoons (10 ml) (10 gm) (1/3 oz) baking soda
1/2 teaspoon (2½ ml) (3 gm) salt
2 cups (480 ml) buttermilk
1/4 cup (60 ml) (50 gm) (1¾ oz) brown sugar, firmly packed
1/4 cup (60 ml) honey
1 cup (240 ml) (180 gm) (6½ oz) raisins
1/2 cup (120 ml) (60 gm) (2 oz) chopped pecans
1/2 cup (120 ml) (125 gm) (4½ oz) roasted pumpkin seeds (optional)
1/4 cup (60 ml) (30 gm) (1 oz) sesame seeds
1/4 cup (60 ml) (30 gm) (1 oz) flax seed, ground
1 tablespoon (15 ml) (2 gm) finely chopped fresh rosemary


Directions
Preheat oven to moderate 350°F/180°C/gas mark 4.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
Pour the batter into two 8”x4” (20cmx10cm) loaf pans that have been sprayed with nonstick spray. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Slice so thin that they are almost lacy. Reduce the oven heat to slow 300°F/150°C/gas mark 2 and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. You can also cut in half before the second baking. This is the way I like them. The size works better. Be careful not to burn.

Storage and Freezing Instructions/Tips:            Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Spicy Corn Crackers

From Arrowhead Mills
Servings: About 4 dozen

Ingredients:
½ cup (120ml) buttermilk
3 tablespoons (45 ml) vegetable oil
1 cup (240 ml) (170 gm) (6 oz) blue corn meal
½ cup (60 gm) (2 oz) pastry flour
¾ teaspoon (1½ gm) salt
¼ teaspoon (1½ gm) baking soda
1/8 teaspoon cayenne
½ teaspoon (3 gm) chili powder, or more, to taste
1 teaspoon (4 gm) garlic powder

Directions:
Preheat oven to moderate 350°F/180°C/gas mark 4. Combine buttermilk and oil. In separate mixing bowl, thoroughly stir together the dry ingredients. Add milk mixture and stir until dough forms a ball. Knead on floured board (adding a little more flour if necessary) about 5 minutes. Divide dough in half and roll each. Roll as thinly as possible. Cut into 2-inch squares. Sprinkle with additional salt or paprika. Bake in a preheated moderate oven on baking sheet lined with parchment paper for about 15 minutes. Be careful not to brown the bottoms. Cool slightly before removing from baking sheet, finish cooling on wire rack. Store in loosely covered container.

Storage and Freezing Instructions/Tips:Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.


Onion and Poppy Seed Crackers

From “Menus from an Orchard Table” by Heidi Noble featured on Sarah’s blog.
Servings: About 6 dozen

Ingredients:
1 medium onion
1 large egg
1/3 cup (80 ml) vegetable oil
2 teaspoons (10ml) (12 gm) salt
2 cups (480 ml) (280 gm) (10 oz) all-purpose (plain) flour
1 teaspoon (5 gm) baking powder
2 tablespoons (30ml) (18 gm) (2/3 oz) poppy seeds
1 tablespoon (15 gm) (½ oz) granulated sugar
1/4 teaspoon freshly ground black pepper

Directions:
In the bowl of a food processor fitted with the blade attachment, puree the onion. One medium onion will yield approximately 1 cup puree. Measure 1 cup puree and liquid from the onion and return to the food processor. Add the egg, oil and salt and blend until well incorporated.

In another bowl, measure the dry ingredients. Mix lightly to combine. Make a well in the center and add the liquids in this well. Mix in one direction until the dough is fully combined. Lightly knead the dough, flouring as needed, for 2 minutes. Wrap tightly in plastic wrap and rest in the refrigerator for 1 hour.

Preheat oven to moderate 350°F/180°C/gas mark 4.

This is a very soft dough and you may find it best to roll it between two sheets of parchment paper. Roll as thinly as possible. In fact, it is best if rolled as thinly as a strudel dough. But don't worry if you can't get it that thin. The crackers will still be fine. Cut into desired shapes.

Bake until evenly golden. The time required will depend upon thickness but anywhere from 5 - 15 minutes. If they are thicker, the crackers will puff up like little pitas. Cool thoroughly before storing in air tight container.

Storage and Freezing Instructions/Tips: Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Herbed Flatbread

Servings: About 16 pieces

Ingredients:
1 cup (240 ml) warm water (about 110°F/43°C)
1 teaspoon (5 ml) (2 ¾ gm) active dry yeast
3 cups (720 ml) (420 gm) (15 oz) all-purpose (plain) flour, plus more for rolling
3 tablespoons (45 ml) of extra virgin olive oil
coarse salt
1 teaspoon (5 ml) (5 gm) sugar
1 large egg whisked with 1 tablespoon (15 ml) water, for egg wash
sea salt, for sprinkling
1/4 cup (60 ml) (7 gm) (¼ oz) fresh rosemary or thyme

Directions:
Place the water in a medium sized bowl and sprinkle the yeast. Let stand until the yeast is foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until a dough forms.

Turn out dough onto a lightly floured surface and knead until smooth, about 2 minutes. Use as much flour as necessary so it is not a sticky dough. Place in a lightly oiled bowl and roll the dough around in the bowl so that it is also lightly oiled on the surface. Cover with saran wrap. Let stand in a warm place until it doubles in volume, about 1 hour.

Preheat oven to moderate 350°F/180°C/gas mark 4. Divide dough into 16 equal portions and cover with plastic wrap. Roll out each piece to approximately 4"x10" (10cm x 26cm) on a lightly floured surface. Transfer to parchment lined baking sheet. Brush with the egg mixture and sprinkle with sea salt and herbs.

Bake, rotating sheet halfway through baking, until crisp and golden, 18-22 minutes. Let cool on the baking sheet then transfer to a wire rack to cool completely.

Storage and Freezing Instructions/Tips:            Store in an airtight container at room temperature for up to 1 month. Prolong the freshness by freezing for up to 3 months.

Disclaimer:
The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you!

__________________
Sarah G



5 comments:

  1. I wish I had fresh rosemary and thyme (sounds so simon and garfunkel :)) but I only have basil in my garden. Have you tried baking the other recipes from Sarah's challenge too?

    ReplyDelete
    Replies
    1. Sorry for not answering sooner. No, I only tried the flatbreads. Which were delicious. Rosemary is so easy to grow, do add it to your herp garden :)

      Delete
  2. Thanks for participating! Glad you like the flatbreads. I made them yesterday as well.

    ReplyDelete
  3. Fresh rosemary would be lovely. It is so expensive where I live. Glad you enjoyed the challenge and recipes. Thanks for participating.

    ReplyDelete