Cracker Bread Food

CRACKER BREAD ROLLS

Steps:

• Cut cracker bread in half crosswise. In small bowl, mix cream cheese, basil and oregano. Spread half of cream cheese mixture on 1 cracker bread half to within 1/4 inch of edges.
• Arrange half of ham slices over cream cheese to within 1 inch of rounded edge. Top with 6 spinach leaves. Starting about 1 inch from straight edge, arrange half of bell pepper strips in rows parallel to straight edge.
• Starting with straight edge, roll up tightly. Wrap roll tightly in plastic wrap. Repeat with remaining ingredients to make second roll.
• Refrigerate rolls until firm enough to slice, at least 20 minutes. Cut rolls into 1-inch-thick slices.

LAVASH CRACKER BREAD

Steps:

• In a large bowl, stir together the water, whole wheat flour, and yeast until moistened. Mix in the salt and 1 cup of all-purpose flour. Gradually mix in the rest of the flour using a mixer with a dough hook attachment or wooden spoon.
• When the dough comes together, knead in your mixer or on a floured surface for 8 to 10 minutes to make an elastic ball. Add more flour or water if needed to keep dough from getting sticky or too stiff. Pour a little bit of oil in the bowl and turn the dough to coat. Cover and let rise in a warm place until doubled in size, about 1 hour.
• Punch down the dough and divide into 30 pieces about the size of small walnuts. Rolling the dough into a long log helps to divide it evenly. Roll each piece into a ball and cover with a damp kitchen towel for 30 minutes to rest.
• Preheat the oven to 500 degrees F (260 degrees C). Place a baking sheet on the center rack of the oven so it can preheat at the same time. Do not grease.
• Roll each ball into a circle about 8 inches across. The dough should be paper thin, almost translucent. If they are too thick, they will bubble up like pita breads.
• Pull out the oven shelf and place as many crackers on your baking sheet as you can fit, 2 or 3. Close the oven and bake for about 3 minutes. The crackers should be lightly browned on the top with small bubbles. You may have to adjust your thickness for the next batch.

CRACKER BREAD

Steps:

• 1. In a medium mixing bowl combine flour , sugar and salt ; add oil and water.
• 2. Stir until dough forms ball ; add more water if necessary ; Let the dough rest for 15 minutes.
• 3. Divide the dough into 6 equal proportions ; Shape into balls ; Roll each ball on a lightly floured board or sheet of wax paper to form a 6" circle.
• 4. Prick throughly with a fork ; Sprinkle with seasoned salt ; Repeat with the remaining dough.
• 5. Lightly grease 3 cookie sheets and place two rounds per cookie sheet.
• 6. Bake @ 450° for 7-9 minutes or until golden brown and crisp.

LAVASH ARMENIAN CRACKER BREAD

Steps:

• In a large bowl, combine 1/4 cup of flour(s) with water, yeast and salt and mix until well combined.
• Gradually add the remaining flour, mixing well.
• Add in the oil and honey, adding more water at this time if the dough is too dry, or more flour if the dough is too sticky. The dough is supposed to be very stiff.
• Knead the dough for approximately 10 minutes (see below), until a stiff, firm ball has formed.
• Allow the dough to rise until doubled in a covered bowl. Time will vary depending on room temperature, but should take approximately 2 hours.
• Knead the dough a second time and roll out until extremely thin.
• Preheat oven to 500 degrees.
• Spread the dough over a baking sheet and bake at 500 degrees for 3 minutes until the dough is brown.
• NOTE: You can mix knead the bread or use your food processor to knead dough for both kneading stages.

HOW TO MAKE CRACKERS

Steps:

• Heat oven to 450ºF. Line two large sheet pans with parchment paper. In a large bowl, sift flour, sugar, and salt. If using any additions, add them at this time. Add fat and water to flour mixture. Mix until combined; the dough will be tacky. Flour a cool work surface. Divide dough in two. Roll the dough halves to rectangles 1/8 inch thick. Brush dough lightly with olive oil. Cut dough into desired cracker shapes using a sharp knife or biscuit cutter. Prick the crackers with a fork. Using a spatula or pastry scraper, transfer the crackers to the prepared sheet pans. Be careful not to crowd the crackers. Bake in the oven 12-15 minutes or until golden brown. If the crackers along the edges bake faster, transfer them to a cooling rack and allow the remaining crackers to bake. Transfer crackers to cooling rack. Crackers will crisp as they cool. Serve crackers immediately or store in an airtight container on the counter for up to a week.

ARMENIAN CRACKER BREAD

Steps:

• Sprinkle yeast into warm water in large bowl and stir until dissolved.
• Add salt.
• Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough.
• Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes.
• Shape into ball.
• Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1-1/2 hours.
• Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter.
• Place, one at a time, on baking sheet and sprinkle with sesame seeds.
• Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered.
• Run palest side under hot broiler until lightly browned. Cool and.
• store in dry place.