Saltines -- Best Recipes

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Date Posted: 01/21/04 10:01:03am
Author: CB
Subject: Saltines

The indredients are:
3 tbsp Shortening 2 tbsp Butter About 3 1/2 c unbleached flour 1 tsp Baking powder 3/4 tsp Salt 1/4 tsp Sugar 1 Egg white, beaten to a loose froth 1 cup Whole milk
The recipe yield is:
11 Servings

Info:
Makes about 11 dozen 2" saltines From "Make Your Own Groceries" by Daphne Metaxas Hartwig. Use this dough to make a whole range of crackers - saltines; oyster crackers; and big, round sea toast crackers. kosher, sea, or table salt Melt the shortening and butter together; let cool. Sift 1 3/4 c of the flour into a lg mixing bowl along with the baking powder, salt, and sugar; make a well in the center and pour in the shortening and butter; stir to combine, then stir in the egg white. Add the milk and beat vigorously to smooth out some of the lumps, then gradually sift in enough flour to make a dough that will be stiff enough to roll out. Form the dough into a ball; knead it for 10 min on a floured surface until it is smooth and satiny. Divide the dough into 2 equal balls, wrap each in wax paper and let them rest at room temperature for 20 - 30 min. On a floured surface, roll the first dough ball out as thinly as you possibly can. Cut the dough into 2" squares using a pizza cutter, a ravioli wheel, or a very sharp, greased knife; save the scraps. Place the dough squares just slightly apart from each other on ungreased cookie sheet. Sprinkle the squares with salt to taste and pat them to embed the salt. Prick each square several times with a fork. Bake in a preheated 375 F oven for 15 to 20 min until just slightly browned. Repeat for remaining dough ball and scraps. SEA TOAST After the dough has rested, pinch off pieces about 1 1/2 to 2" round. On a floured surface, roll each piece into the thinnest free-form circle possible. Place the circles on an ungreased cookie sheet; prick with a fork and bake at 375 F for about 15 min. Very crispy and perfect for cheese or soups. Makes about 2 dozen. OYSTER CRACKERS One rested dough ball at a time, roll the dough out as thinly as possible; transfer to a cookie sheet. Cut the dough into diamond shaped, 1" crackers with a ravioli wheel or a pizza cutter; there is no need to separate the crackers as the dough's elasticity will do the job. Salt, embedded and gently prick the diamonds as previously described. Bake as directed for about 10 min.

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