Saltine Cracker|Eggless Soda Cracker

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Saltines, one of the best selling crackers in the world! They are thin and crispy; coated with coarse sea salt. Along with a cheese dip or peanut butter, it can be an excellent snack. They are also called Soda crackers, due to the presence of baking soda in them.
History of Saltines dates back to early 1800s, when a bakery came up with its original recipe.
This month’s Baking Partners challenge was to bake Saltine cracker or Graham cracker. I chose to do the popular Saltine cracker. Though one can easily purchase a commercial saltines like Nabisco’s Premium, Keeblers Zesta or Ritz, It’s always best to bake one right from scratch with few basic ingredients. Here goes the recipe..

Recipe adapted from King Arthur Flour
Recipe suggested by Cook With Arthy Sharma
Yields 30 Crackers

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Ingredients

3/4 cup of All purpose flour
A big pinch of Salt
A pinch of Baking soda
2-3 drops of Vinegar
1/2 teaspoon Sugar
1/4 cup lukewarm Water
1 and 1/4 teaspoons Instant yeast
3 tablespoons of Water
1 tablespoon of Butter
1 tablespoon of Olive oil

For the Topping
1 teaspoon of Sea salt
1 tablespoon of Rosemary garlic seasoning

Directions
• In a microwave safe bowl, take three tablespoons of water, one tablespoon of oil & one table spoon of butter. Microwave for 30 seconds and allow it to cool down to warm. You can do this on stove top too.

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• Heat 1/4 cup of water to lukewarm, add sugar and yeast, mix and keep aside for yeast to get active.
• In a mixing bowl, take flour, salt and baking soda, whisk them together. Sprinkle few drops of vinegar and mix it.
• Add in the yeast mixture and whisk it till they look like bread crumbs and then add water with oil & butter.
With the help of a spoon, bring everything together. It will be a sticky dough.

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• Transfer it to a greased bowl, cover with a cling wrap and refrigerate over night.
This dough will not rise much.
• Next day, take out the dough and let it sit in room temperature for 15-30 minutes before you start to bake.
• Generously dust your working surface with all purpose flour, take the dough out of the bowl and pat it into a rough rectangle.
• This dough is very soft and sticky so you can thin it out with hands. Use dry AP flour as needed.
• Once you have a rectangle of about 8X10 inches, fold the long edge over to the middle and fold the opposite edge over the top of the first folded edge. This gives the crackers the layers inside.
• Turn the folded dough sideways and roll (or pat) into a thin rectangle. I would recommend doing this on top of a parchment paper so you can easily transfer it to the baking sheets.
• With a pizza cutter or a sharp knife, cut the rectangle into small pieces of desired size.
• Sprinkle toppings and using a fork, make indentations all over the crackers. (This is a very important step)

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• Preheat oven to 425 F. Bake for 10 minutes, turn the baking sheets to 90 degrees and bake for another couple of minutes and switch off the oven. Let the tray sit inside with oven doors open. Remove from the oven after 5 minutes. Always make sure the cracker doesn’t get burnt.
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• Store in an airtight containers at room temperature. It stays fresh for couple of weeks.

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