| Recipe: |
From Alton Brown's VERY COOL "I'm Just Here for More Food" baking cookbook. Try the crackers then buy the book, you won't be sorry.
142 g (1 c.) whole wheat flour
142 g (1 c.) all-purpose flour
50 g (1/4 c.) sugar
2 oz (4 T) unsalted butter, cold or frozen
113 g (1/2 c.) milk
1 large egg
1 oz (2 T) melted butter for brushing on top
kosher salt for sprinkling on top
wheat bran for rolling out (my idea)... or more flour
silicone baking mats or parchment paper
There are weights with the ingredients because Alton advocates weighing as a much more precise (and handy) way of measuring baking ingredients. If you've got an electronic scale, use it!
Preheat oven to 325. Prepare baking sheets.
Beat the milk and eggs together. Thoroughly mix the dry ingredients in a large bowl. Grate the butter into the flours and rub them together with your fingertips until about half the fat disappears and the rest is in pea-sized pieces. Place in freezer briefly to re-solidify the fat. Make a well in the flour and pour in the egg & milk. Mix quickly. Turn out onto floured counter and knead briefly.
Put 2-3 wide rubber bands (stacked) on each end of a rolling pin so you can roll very evenly thin crackers. Sprinkle wheat bran on counter and roll out crackers. Cut into managable squares with pizza cutter and transfer to baking sheet. Bake 20-30 minutes or until golden (check often until you've got a good sense of a "2 rubberband cracker") Brush lightly with melted butter and sprinkle with kosher salt. Cool on a rack and store in an airtight container.
|
