RSV Farmstead Cheddar & Nigella Seed Crackers
These crisp, light crackers are delicious on their own, topped with cured meats, slathered with cheese or plunged into dips.
Yield: Enough crackers for 20 people…dependingPrint this recipe
1 cup warm water
1 tablespoon yeast
3 1/2 cups all-purpose flour
1 tablespoon kosher salt
1 cup finely grated cheddar cheese
1 teaspoon Nigella Seed
4 tablespoons (1/2 stick) unsalted butter
Extra virgin olive oil
Fleur de Sel or kosher salt for sprinkling
Semolina for dusting sheet pans
1. Place the warm water in a small bowl. Sprinkle the yeast evenly over the top of the water and allow it to “bloom” for 5 minutes. Whisk it into the water until smooth.
2. Place the flour and salt in the bowl of a stand mixer. Make a well in the flour and pour in the yeast. Knead with the dough hook until the dough is roughly combined and then add the cheese, Nigella seed, and soft butter. Knead until the dough is very smooth, about 5 minutes. You can also hand knead the dough.
3. Cover the bowl with plastic wrap and place in a warm corner of the kitchen to rise. Let the dough rise for 1 1/2 hours until doubled. Punch the dough down and divide into 3 pieces. Cover the pieces of dough with plastic wrap to keep moist.
4. Preheat the oven to 375 degrees F.
5. Remove one section of dough from the wrap and roll thinly with a rolling pin on an un-floured counter. Lift the dough and turn it to get it really thin. You can also use a pasta machine to roll the dough thinly. Brush the dough lightly with olive oil and then sprinkle very lightly with salt. Prick well with a fork.
6. Use a knife to cut into any size and shape you wish. Sprinkle a sheet pan very lightly with semolina and place the cut crackers on top. Let the cracker sit for 10 minutes before baking.
7. Bake for about 15 to 20 minutes, turning once until the crackers have bubbled and are golden and crisp.
8. Cool before storing in an airtight container for up to 2 weeks.
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