Armenian Cracker Bread
Note: easy and unusual homemade crackers keep for weeks in a sealed container. Would go well with hummus or soup. Try it with different toppings.
1 cup water (105-115 degrees)
1 – ¼ ounce package dry yeast
1 tsp. sugar
¼ cup (½ stick unsalted butter, melted and cooled to lukewarm
1 ½ tsp. salt
1 cup whole wheat flour
1 ½ – 2 cups unbleached flour, divided
¼ cup milk
Topping Variations – seeded
1 tablespoon coarse salt
1 tablespoon sesame seeds or poppy seeds
½ cup freshly grated parmesan cheese
½ tsp. dried oregano
1 tsp. ground cinnamon
¼ cup sugar
¼ tsp. ground nutmeg
Pour water into large bowl. Sprinkle yeast and sugar over water. Stir with fork to dissolve yeast. Let stand 5 minutes until mixture is slightly bubbly. Add melted butter, salt, whole wheat flour, and 1 cup of the unleached flour and beat until smooth. Add enough of the remaining ½ – 1 cup flour to form a stiff dough. Turn dough out into lightly floured surface and knead 8-10 minutes, or until dough is smooth and elastic. Add additional flour as needed to prevent sticking. Place dough in oiled bowl, turning to coat entire surface. Cover with plastic wrap and towel and let rise until doubled in bulk, about 1 hour.
Heat oven to 350 degrees. Punch down dough and divide into 4 equal pieces. Using floured rolling pin, roll 1 piece into a 10×14” rectangle. Transfer to baking sheet and brush with milk. Select topping Variation and sprinkle over dough. Repeat with remaining pieces of dough.
Bake 20 minutes or until golden brown. Remove from oven and cool on baking sheet 10 minutes. Remove and cool on rack. Serve bread whole, breaking off individual pieces.
Contributed by Dot