Gosh, I almost forgot to post my Daring Bakers Challenge! The challenge is this month hosted by Natalie from Gluten A Go Go and Shel of Musings From the Fishbowl. Perhaps I almost forgot because it was finally an easy one for me. ;-)
The task was to make Lavash Crackers and create a vegan and gluten free dip/spread/salsa/relish to accompany it. I’m not vegan and I will never be. ;-) But sometimes I eat vegan without knowing, for example the baba ghanoush I made a few weeks ago. It’s easy to make. You need a grilled and peeled eggplant, lemon juice, tahini, olive oil, garlic, fresh parsley, Moroccan spice mix, salt. Mix all with a fork until you’ve got a paste.
For the crackers I used miel de caña instead of agave syrup. Wasn’t a good idea, the taste was too strong. Next time I will use sugar. For the topping I did go conservatively with sesame, poppy seeds and a bit of Spanish pimenton picante.
1 Sheet pan of crackers
200 g unbleached bread flour
1/2 ts salt
1/2 ts instant yeast
1 tb miel de caña
1 tb vegetable oil
100 g water, at room temperature
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings
In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball.
The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and
transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is
a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
Preheat the oven to 180 C degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt – a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.
You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them
apart or snap off shards and serve.
Don’t forget to visit the blogs of my fellow Daring Bakers.
November 2007 Challenge – Tender Potatoe Bread
December 2007 Challenge – Yule Log
January 2008 Challenge – Lemon Meringue Pie
February 2008 Challenge – French Bread
March 2008 Challenge – Perfect Party Cake
April 2008 Challenge – Cheesecake Pops
May 2008 Challenge – Opéra Cake
June 2008 Challenge – Danish Braid
July 2008 Challenge – Filbert Gateau
August 2008 Challenge – Chocolate Eclairs
More entries and recipes in English.