Try this Everything Crackers recipe, or contribute your own.
- Carbohydrate 7.39363314479991 g
- Cholesterol 3.10114583464143 mg
- Fat 1.30036723668185 g
- Fiber 0.636555551630039 g
- Protein 1.16381020912612 g
- Saturated Fat 0.760760528102574 g
- Serving Size 1 1 cracker (12g)
- Sodium 87.9547278824212 mg
- Sugar 6.75707759316987 g
- Trans Fat 0.123511236171141 g
- Calories 45 calories
Step-by-step
- Preheat the oven to 450 degrees F.
- seedsCombine the all-purpose flour, whole-wheat flour, butter and salt in a stand mixer fitted with the paddle attachment. Mix on medium-low speed until the mixture resembles a coarse meal. Add the onion, herbs and milk; mix until just combined--do not overwork the dough.
- Roll out the dough into a ⅛-inch-thick rectangle (or less thick) on lightly floured parchment paper. Brush the top with egg white and sprinkle with the Artisan Bread Topping.
- Transfer the dough and parchment to a baking sheet and cut into 2-by-3-inch rectangles.
- Bake until golden, 10 to 12 minutes.
Dough Development and Temperature Control
Working within a tight thirty-minute timeframe requires strict adherence to mixing parameters. Combining all-purpose flour and whole-wheat flour with softened salted butter using a paddle attachment ensures the fat coats the protein strands evenly without developing excessive gluten. Mix on medium-low speed only until the texture resembles a coarse meal, preventing toughness in the final bake. Adding whole milk and dried herbs at the secondary stage demands restraint; overworking the dough at this point incorporates too much air and leads to uneven spreading in a 450 degrees F oven.Rolling and Surface Adhesion
Rolling the dough directly on lightly floured parchment paper eliminates the need to lift and transfer delicate sheets later. Aim for a thickness under an eighth of an inch to guarantee a brittle snap rather than a chewy interior. Brushing the flattened surface with a whisked egg white provides the necessary adhesive proteins to anchor the seed and bread topping securely before baking. Cutting the sheet into two-by-three-inch rectangles prior to entering the oven allows steam to escape cleanly along the scored edges.Baking Dynamics and Storage Management
High-heat baking at 450 degrees F drives moisture out rapidly, transforming the starches within ten to twelve minutes until the edges turn golden. Watch closely during the final two minutes because the dairy solids in the butter and the protein-rich bread topping scorch quickly once moisture is depleted. Storing leftover baked crackers in an airtight container at room temperature preserves their brittleness for up to five days. If they lose their crispness due to ambient humidity, revive them by placing the crackers on a sheet pan in a 300 degrees F oven for three minutes.
