My freezer can only hold so many desserts, so sometimes I mix it up and make breads instead. In this particular case, I made something a little different: 17-69: Crispy Cracker Bread.
These are similar to ak-mak or Wasa crispbread, if you’ve tried either of those. I like them topped with some tuna for lunch, so why not make my own?
Note the times on this one–it’s not a long rise time, but it’s a lot of processing/baking. Hope you have a lot of sheet pans ready to go.
Ingredients. I’m going to use water instead of milk to try to cut the calories a bit more on this one. Otherwise, it’s pretty simple.
Water is up to temperature (maybe a little high, but it’ll be fine once I mix it).
Blooming the yeast.
Adding in the rest of the dry ingredients.
I made this on a relatively cold day, so the garage wasn’t warm enough to get a good rise. Instead, I used a rack and wooden pizza peel to insulate/elevate it over a preheated oven.
TIme to start working out the dough. I have an entire table for this in the middle of my kitchen–time to use it to its fullest potential.
I chose to divvy these up into 24 pieces instead of the suggested 20–not only is that easier math-wise, but it cuts the calories per piece a bit more.
24 roughly even pieces, ready to roll out.
Rolled out and poked with a fork.
I can fit two per sheet pan, so that means 12 sheet pans worth of these things. I can fit two of these pans at a time in the oven, so that means 6 rotations through the oven to bake them all off, at 8-10 minutes per rotation. This is what I meant about how long this actually takes.
Closer look at a rolled-out dough.
Setting up my assembly line, as they wait to go in the oven.
Other end of the line, as they come out of the oven. They’ll lose their “poof” as they cool.
Cooling on the racks. They’re not perfect in shape, but that’s okay–it makes them rustic.
My attempt at mimicking the recipe card shot.
Well, they look nice, but I can’t eat 24 of these things at once. I’ll need to figure out an efficient way to store them in the freezer.
I packed them 4 to a bag with wax paper in-between each and then froze them. That way, I only have to pull out 4 breads at a time, as opposed to 24. Note that these are 128 calories each, which is not bad if you’re going to put some toppings on them.
They’re pretty good too–best stored temporarily in the fridge and served at room temperature/slightly warmed.
Grade: A
