Cracker All'Arrabiata

(Hot and Spicy Cracker)

INGREDIENTS

1/4 Cup Water - (60 gr.)
3/4 Tsp. Yeast, active dry - ( gr.)
3/4 Cup Water - (180 gr.) [See Note]
3 3/4 Cups Flour, unbleached all purpose - (500 gr.)
2 Tsp. Salt - (10 gr.)
3-4 Tbl. Spice mixture of red chile flakes,paprika, black pepper,   onion flakes and granulated garlic, use to taste - (40 gr.)
1/2 Cup Cheese, shredded: Parmesan or Asiago - (30 gr.)

Note: 1-1 1/4 cup plus 2 tablespoons (240-300 plus 30 ml) water is recommended.

PROCEDURE

Pour 1/4 cup warm water into a large mixing bowl, sprinkle the active dry yeast (3/4 teaspoon) into the water, and let rest for 5 minutes.  Add the remaining water (3/4 cup) to the dissolved yeast mixture. Combine the flour (3 3/4 cups), salt (2 teaspoons), and spice mixture (3-4 tablespoons) to the mixing bowl.  Mix until all the ingredients form a shaggy mass.  Place this mass on the work surface and knead until a stiff, but pliable, dough is attained.

Place the dough on the work surface and allow it to rest for 5-10 minutes.  Preheat the oven to 400 F.

Divide the dough into 2 portions. Roll each portion very thin. Lift each portion in one piece on to an 11 by 17-inch baking sheet. Mark the top of each rolled sheet with a rolling docker or, if not available, prick well with the tines of a fork, to prevent rising. Allow each sheet to rest for 5 minutes.

If irregularly sized and shaped crackers are desired, proceed to the topping and baking instructions. If regularly sized and shaped crackers are desired, use a rolling pizza cutter, pastry cutter, cookie cutter, or knife, to score the shape (squares, rectangles, triangles, or circles, etc.). Allow each sheet to rest for 5 minutes.

Top each sheet of dough with shredded Parmesan or Asiago cheese. Place both baking sheets in the oven, and bake for 10 minutes, rotating each sheet after the first 5 minutes. Remove the baking sheets from the oven and allow to cool.

Turn the sheets of dough over, return the baking sheets to the oven, and bake for an additional 10 minutes, rotating the baking sheets after the first 5 minutes. (If the sheets of dough were not scored, they will naturally break into irregularly sized and shaped pieces.)

Remove the baking sheets from the oven and allow the crackers to cool.

Note: For an attractive presentation in a bread basket, prior to the initial baking period, the sheets can be scored into sail shapes, and topped with half the shredded Parmesan or Asiago cheese. After each sheet of dough is turned over, it is topped with the remaining shredded Parmesan or Asiago cheese and returned to the oven for the final baking period.


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Last updated on: 06/03/99 12:51:47 AM