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Ingredients: 1 package active dry yeast 2 cups warm water 1 teaspoon sugar 2-1/2 tablespoons olive oil 3-1/4 cup unbleached flour 1-3/4 teaspoon salt 4 tablespoons toasted sesame seeds 3 tablespoons poppy seeds Directions: In small bowl, stir together yeast, water and sugar. Let sit about ten minutes to proof. Add oil. Combine flour and salt in food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball. Turn dough out onto work surface and knead for a few minutes until dough is smooth. Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, one to one and one-half hours. Preheat oven to 350-degrees. Combine sesame and poppy seeds in small bowl. Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap. On floured surface, roll each piece as thin as possible. Lift it up. Flip it over. And roll again until paper-thin. You should have rectangle about 8-by-3-inches. Peel dough off work-top and place on ungreased baking sheet. Prick holes in dough with fork. Brush lightly with water and sprinkle with about 1-tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching. Bake until golden brown, about 20 minutes and cool completely on wire racks. Repeat until all dough is baked. Recipe makes 16 large rectangles. Per cracker: 2.2g Total fat (0.31 saturated) |