There is a distinct satisfaction in rolling dough until it can get no thinner. Most breads ask for height and loft, but this recipe asks for resistance. We want a snap.
This is a yeast-based cracker, which gives it a flavor profile that is deeper and more complex than a simple flour and water crisp. It tastes of fermentation and time. Because they are rolled out into large ten-inch rounds, they make a striking presentation on a dinner table, meant to be shattered by hand and shared. While sesame seeds are the traditional topping, the dough is a blank canvas. It welcomes coarse salt, cracked pepper, or even cinnamon sugar for a sweet variation.
The Recipe
Yields: 10 Large Crackers | Prep time: 20 minutes | Rise time: 1 hour | Cook time: 25 minutes
Ingredients
- 5 1/2 to 6 cups all-purpose flour, divided
- 1 package dry yeast
- 1 teaspoon salt
- 2 cups warm water (105°F to 115°F)
- 1/3 cup butter, melted
- 2 tablespoons sesame seeds, toasted
Instructions
1. Make the Dough In a large mixing bowl, combine 4 cups of the flour, the dry yeast, and the salt. Stir well to distribute the yeast. Gradually add the warm water to the mixture, stirring constantly. Add the melted butter. Beat at medium speed with an electric mixer until the mixture is blended and smooth. Gradually stir in enough of the remaining flour to make a stiff dough. It should pull away from the sides of the bowl.
2. Knead and Rise Turn the dough out onto a floured surface. Knead until smooth and elastic, which should take about 4 minutes. Place the dough in a well-greased bowl, turning it once to grease the top. Cover the bowl and let it rise in a warm place free from drafts (ideally 85°F). Let it rise for 1 hour or until doubled in bulk.
3. Shape and Rest Punch the dough down to release the air. Divide the dough into 10 equal portions. Shape each portion into a smooth ball on a lightly floured surface. Let them rest for 10 minutes to relax the gluten.
4. Roll and Dock Roll each ball into a 10-inch circle on a lightly floured surface. You want them very thin. Note: Only roll enough dough to fill your baking sheet at one time. Chill the extra balls of dough in the refrigerator to slow down the rising process while they await oven space. Place the rolled rounds on lightly greased baking sheets. Brush the surface lightly with cold water and sprinkle with sesame seeds. Prick the entire surface liberally with a fork. This “docking” process is crucial as it prevents the crackers from puffing up like pita bread. Do not let them rise again.
5. Bake Bake at 350°F (175°C) for 25 minutes or until they are lightly browned and crisp. Remove from the oven and let cool completely on wire racks.
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Sesame Yeast Cracker Bread
These large, rustic cracker breads are made with a simple yeast dough. Rolled thin and baked until crisp, they offer a deep, fermented flavor that quick breads cannot match. Perfect for breaking and sharing at the dinner table.
Ingredients
Instructions
Make the Dough
-
In a large mixing bowl, combine 4 cups of the flour, the dry yeast, and the salt. Stir well to distribute the yeast. Gradually add the warm water to the mixture, stirring constantly. Add the melted butter. Beat at medium speed with an electric mixer until the mixture is blended and smooth. Gradually stir in enough of the remaining flour to make a stiff dough. It should pull away from the sides of the bowl.
Knead and Rise
-
Turn the dough out onto a floured surface. Knead until smooth and elastic, which should take about 4 minutes. Place the dough in a well-greased bowl, turning it once to grease the top. Cover the bowl and let it rise in a warm place free from drafts (ideally 85°F). Let it rise for 1 hour or until doubled in bulk.
Shape and Rest
-
Punch the dough down to release the air. Divide the dough into 10 equal portions. Shape each portion into a smooth ball on a lightly floured surface. Let them rest for 10 minutes to relax the gluten.
Roll and Dock
-
Roll each ball into a 10-inch circle on a lightly floured surface. You want them very thin. Note: Only roll enough dough to fill your baking sheet at one time. Chill the extra balls of dough in the refrigerator to slow down the rising process while they await oven space. Place the rolled rounds on lightly greased baking sheets. Brush the surface lightly with cold water and sprinkle with sesame seeds (or your chosen topping). Prick the entire surface liberally with a fork. This "docking" process is crucial as it prevents the crackers from puffing up like pita bread. Do not let them rise again.
Bake
-
Bake at 350°F (175°C) for 25 minutes or until they are lightly browned and crisp. Remove from the oven and let cool completely on wire racks.
