Saturday, September 27, 2008
Daring Bakers September Challenge - Lavash Crackers & Toppings
September Challenge - Lavash Crackers & Toppings
Thank you Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl for chosing the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).
This is a great challenge!
The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it. This challenge allows for large helpings of creativity and personality, with the crackers, your flavor choices for the crackers, and with your dip/spread choice. You can create your own dip/spread recipe, use one of your favorites, or use one of the recipes we’ve provided at the bottom of this post. Get crazy ! Just be sure to post the recipe along with your challenge crackers so we can see what you made and how you made it (so we can try it, too!).
Makes 1 sheet pan of crackers
* 1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) or 1/2 cup brown rice flour, 1/2 cup millet flour, 1/2 cup arrowroot starch, 1 tsp chia seed meal
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
My option: 2 teaspoons chopped orange zest
¼ cup chopped walnuts
were mixed with the dough
1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. Mix the orange zest and walnuts.
2. For Gluten Free Cracker Dough: 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.
3. 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).
4. For Gluten Free Cracker Dough: 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.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering with Espelette Pepper, dried basil, sea salt, walnuts finely chopped.
5. 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).
6. 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.
Artichoke dip• 2 cups of frozen artichokes
• 2 cups of freshly grated Parmesan cheese
• 1 cup of Greek Yogurt
• Salt and pepper
1 Drain the artichokes from the can. Coarsely chop them.
2 Combine chopped chokes, Parmesan, and Yogurt into a microwave or oven-proof serving dish.
3 Microwave on high heat for 5 minutes, pausing occassionally to stir, to ensure that the dip gets heated evenly. Add fresh ground pepper and salt to taste.