Thursday, August 27, 2009

Brickyard Pizza Crackers

From The Harlow's Bread & Cracker Cookbook. This recipe will surely make a lot of crackers (the author doesn't say); I would cut the ingredients in half.

1/2 lb. Parmesan cheese
2 tbl. oregano
4 tsp. salt
1 tsp. baking powder
1 - 1/2 tsp. crushed red pepper flakes
2 tsp. garlic powder
1 tsp. pepper
3 cups water
3/4 cup vegetable oil
1 cup tomato paste
9 cups bread flour

Combine cheese with dry ingredients except flour in a large mixing bowl and blend thoroughly. Mix the water, oil, and tomato paste together, then work them into the first mixing bowl. Add as much flour as you can work in, up to 9 cups. When ready, the dough will ball up like bread or cookie dough.

Chill the dough for at least 60 minutes, then roll out as thin as possible. Note: We use our pasta maker to roll the dough thin enough.

Preheat oven to 350°. Place the rolled sheets of dough on a parchment-lined cookie sheet, score with a pastry cutter, and bake until done, about 7 to 8 minutes.

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