today's recipe comes from another christmas gift (and, therefore, a cheap cookbook): peter reinhart's Artisan Bread Everyday. this book has many of the same recipes as reinhart's Bread Baker's Apprentice, but he provides make ahead, long fermentation directions so that you can take some dough out of the fridge on a weekday and bake a nice, fresh loaf. this book doesn't delve into the history & science of bread baking as much as BBA did, so it's probably less intimidating for the novice. there are a few recipes that weren't in BBA, including criossants, a cinnamon-chocolate babka that i'm very much looking forward to making, and these crackers. there is a recipe for seeded crackers in the book as well, which i normally prefer, but i didn't have the seeds on hand. reinhart said these are supposed to be like Ritz®. i'm not real happy with my attempt. i rolled the dough out to 1/8" as instructed, but by the time i got to the end of the shape-cutting, the dough had become puffier, so i have some thin crackers and some thick ones. also--and this is probably the first time i've ever said this--i think they're too buttery. for 2¼ cups of flour, you add 10 tablespoons of butter. these are almost shortbread cookies. i'm not saying they aren't tasty; they just aren't what i expected. but it was a quick recipe i could make today before football and i thought it would go well with the broccoli-cheddar soup i made yesterday. plus, it gave me the opportunity to use these tiny little cutters that i think were a gift from years ago.
1 comment:
cute !!
Post a Comment