This is the recipe for the excellent crackers that we make and serve for company. They always get lots of positive comments, once people get over the fact that we make our own crackers sometimes. It’s not hard to make the crackers, and Lynn is the master at getting them thin enough for baking.
The recipe is from Simply Ming by Ming Tsai and Arthur Boehm with photographs by Alan Richardson. It contains several other great recipes in addition to this one.
“Make 4 pounds of dough. Lasts about 1 week, tightly wrapped and refrigerated, 3 to 4 weeks frozen.” We’ve kept the dough frozen longer than that and it has been fine.
Ingredients:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 teaspoon black peppercorns
1/2 ounce (2 packages) active dry yeast
6 1/2 cups bread flour
1 cup extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons kosher salt
Steps:
1. using a motar and pestle, grind the cumin, coriander, fennel, and peppercorns and combine them in a medium bowl. Set aside.
2. In a 5-quart mixing bowl, combine in this order the yeast, 2 1/2 cups cold water, the flour, oil, garlic, and salt. Using a dough hook, mix at a low speed until the flour’s gluten is fully developed and the dough is smooth and doesn’t tear easily when stretched, about 15 minutes. Remove the dough from the machine and knead in the spices.
3. Cover the dough with plastic wrap. If using immediately, allow the dough to rise in a warm place until doubled in bulk, about 1 hour. Otherwise, refrigerate or freeze until ready to use.
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