...September's challenge. i must admit that upon reading that this month's challenge was creating something other than a dessert initially left me disappointed - i had imagined each month there being some kind of creative dessert to make (though i don't know why this is... June's challenge was Danish Bread, after all). then i read further, and learned we'd be able to make a whole variety of choices in terms of this challenge: what to add to our crackers, and what type of dip to make.
i ended up settling upon some greek dips - tabouli, and hummus. it was interesting reading about the different dips there were to choose from, including a variety of salsas. this helped me decide what seasonings to use when making my crackers - sea salt, and sesame seeds.
i started by making the dough. there was the option of making it gluten free, but i stuck with my gluten (regular) whole wheat flour for the recipe. i must admit that the step in the recipe that required kneading the dough for 10 minutes seemed a bit much... i think i gave up after 6 or 7 (everything seemed well blended by this point). when it was time for rolling out the dough, the tip about using some oil on the counter top, and flour on top for smooth rolling worked perfectly, and i was able to get two pans of really thin dough. transfering it to the parchment-lined baking sheets was a bit trickier... some unfolding, and smoothing were necessary.
i let my crackers bake from the recommended 17 minutes (the directions said 15-20), and then broke them apart after cooling. most sections were crunchy, but some areas, where the dough was just a little thicker, were less so. still tasty, just with a bit more pita consistency. one change i'd make would be blending in the sea salt and sesame seeds (or other spices) next time... about half the seeds fell off when breaking apart the crackers.
this was a hit (especially paired with the two dips). i don't know how often i'll make lavish crackers in the future - though it didn't take long, i'd rather put my cooking time to use with other things, i think. still, i'm glad i gave this month's challenge a try, especially since it provided me the opportunity to try out the recipes for tabouli, and hummus as well.
Lavish Crackers (taken from The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart)
* 1 1/2 cups unbleached bread flour
* 1/2 tsp salt
* 1/2 tsp instant yeast
* 1 Tb agave syrup or sugar
* 1 Tb vegetable oil
* 1/3 to 1/2 cup + 2 Tb 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 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, 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.
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.
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.
Tabouli (taken from The Vegetarian Times Cookbook)
3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice
Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
Hummus
1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. Place in serving bowl, and create a shallow well in the center of the hummus. Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
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