TRADITIONAL SODA CRACKERS

      Title: TRADITIONAL SODA CRACKERS
  Categories: Crackers
       Yield: 100 Servings
  
   1 1/2 ts Dry active yeast (1 package
            Contains 2-1/4 teaspoons)
     1/2 ts Sugar
   1 1/2 c  Warm water
   4 1/2 c  All-purpose flour
       1 ts Baking soda
       1 tb Water for disolving the
            Baking soda
       2 tb Plus 2 ts buttermilk
       2 ts Salt
     1/4 c  Shortening
            Salt for the tops (opt.)
  
   "The incomparable lightness of traditional soda crackers results from
   the unusual techniques used in making them. Making soda crackers is
   easy, but it takes a relatively long time. The initial rise is 20 to
   30 hours, which allows the dough to increase in volume without
   developing a pronounced yeast flavor. Since the dough will ferment to
   some extent during this time, alkaline soda is then added to
   neutralize the acids produced by that fermentation. The dough is then
   allowed to rest 3 to 4 hours to relax the gluten so the crakers will
   not be tough and chewy. Next, the dough is rolled in layers. It is
   definitely worth the extra planning it takes to make these crakers.
   If you take a few minutes to get started on a Friday morning, the
   dough can have its long rest until the next day. Then you can finish
   the mixing and let the dough rest again while you run your weekend
   errands, baking the crackers in time for Saturday dinner. 450~ F 9 to
   11 minutes In a small bowl, combine the yeast with the sugar and warm
   water. Set aside until the yeast is fully dissolved, 5 to 10 minutes.
   Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast
   mixture and mix well. Place plastic wrap over the bowl and let the
   dough rest in a warm place for 20 to 30 hours. The plastic wrap keeps
   the dough from drying out during this long period. In a small bowl,
   dissolve the baking soda in the Tablespoon water. Place the baking
   soda mixture, buttermilk, salt, and shortening in the bowl with the
   dough and mix well. Mix in as much of the remaining 1/2 to 1 cup
   flour as necessary to form a stiff, nonsticky dough. Knead for a
   minute or two and then let the dough rest, covered with the plastic
   wrap, for 15 minutes. On a lightly floured surface, knead the dough
   for another few minutes, until it is smooth and springy to the touch.
   Place it in a large, clean, lightly oiled bowl and let it rest for
   another 3 or 4 hours, covered with plastic wrap. At last you are
   ready to roll. Preheat the oven to 450~ F. Punch the dough down and
   knead a few strokes. Divide the dough into 3 equal portions for
   rolling. Rolling may be difficult at first due to the elasticity of
   the dough. Give yourself a head start on the rolling by flattening
   the dough with your hands. Place your rolling pin in the center of
   the dough and begin. Soon the dough will relax and begin to roll
   easily. On a floured surface or pastry cloth, roll out to a rectangle
   approximately 1/4 inch thick and position so the long edge runs
   horizontally in front of you. Fold the left third of the dough over
   the center third. Likewise, fold the right third over the center. The
   dough is now in 3 layers with the seam running vertically. Give the
   dough a quarter turn so the seam now runs horizontally. Roll out
   again to a rectangle about 1/4 inch thick. Fold and turn the dough
   again as in the first step. You are now ready for the final rolling.
   Roll the dough out thinner this time, about 1/16 to 1/8 inch thick.
   If desired, sprinkle the top lightly and evenly with salt and roll
   over it lightly with the rolling pin. With a sharp knife, cut into
   2-inch squares and place each one on an ungreased baking sheet. Prick
   each square 2 or 3 times with the tines of a fork. Bake for 8
   minutes. Turn and bake an additional 1 to 3 minutes, or until lightly
   browned. Cool on a rack. Yield: 95-100.
[ add our full cookbook to your website ] [ Search The Cookbook ]