My First Daring Bakers Challenge - Lavash Crackers

This is my first month with the Daring Bakers, a group which agrees to all bake the same recipe and post on the same day. This month's recipe, provided by Shel and Natalie was for lavash crackers. This recipe required about half the work of bread, and was absolutely delicious! We were also permitted to concoct our own topping or dip, so I scrounged around my refrigerator for this week's leftovers, and came up with some beans and diced tomatoes, which became a tangy salsa, a perfectly healthy companion for these crackers.

Here is the recipe. For a gluten-free version, you can look to either of the hosts' blogs.

Lavash Crackers
From The Bread Baker's Apprentice by Peter Reinhart
(makes 1 sheet pan of crackers)

1 1/2 cups unbleached bread flour
1/2 tsp salt
1/2 tsp instant yeast
1 Tb agave syrup or sugar (I used sugar
1 Tb vegetable oil
1/3 to 1/2 cup + 2 Tb water, at room temperature (I used 1/2 cup)
Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings (I used poppy and caraway)

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.

2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the "windowpane test" and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. 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. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.

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 of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. 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).

7. 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.



Bean Tomato Salsa

1/2 14 oz. can black beans
1/2 can kidney beans
1/2 can cannellini beans
1 14 oz. can diced tomatoes (unsalted)
1/2 tsp. salt
1 tsp. black pepper
1 tsp. cinnamon
1 tsp. apple cider vinegar (lemon or lime juice might work well, also)

1. Combine all ingredients in saucepan and heat through.
2. Mash salsa to desired consistency with a fork.
3. Use a strainer to drain excess liquid, and allow to cool.

Check out the Daring Bakers blogroll for more!

Healthier Challah

Being the absent-minded and neglectful Earth Muffin that I am, I originally baked this Challah Bread, a traditional Jewish food, during Passover, or Pesach, when real Jewish people (not me) aren't permitted to eat leavened bread. But, I'm not too keen on baking Matzah, and this is a bread I remember eating frequently during my childhood. When my mom stayed home with us (she and my father took turns over the years), she would often bake bread, and this was always my favorite.

I wanted to change recipe a little bit, to make it whole wheat and have a little bit more nutritional value. I think I succeeded brilliantly, if I may say so, for two reasons. The taste did not suffer whatsoever from my additions, and, surprise--the boyfriend ate it! And I don't think it's just because I forced him, either: he went back for seconds to dip in our homemade pasta sauce. The egg in challah makes it rich and chewy, but it also means you should keep this in the fridge after you've made it.

Whole Grain Challah Bread

This recipe is written for those who need in-depth instructions. If you've baked yeasted bread and know what you're doing, you can probably skip some of the details!

1 Tbsp. salt
1/2 cup honey
1/2 cup vegetable oil
1 cup boiling water
1/2 cup cold water
2 packages yeast, dissolved in 1/3 cup warm water.
4 eggs, beaten
5 cups whole wheat flour
1 cup multigrain hot cereal (or multigrain flour; I use Bob's Red Mill)
1/2 cup soy protein powder (NOT the flavored kind!)
1/2 cup flaxseed meal

1. Make sure the yeast is dissolved in warm water. Test the water on your wrist: too hot will kill the yeast, and too cold won't let it bloom.
2. Mix the salt, honey, and oil.
3. Add to this both the hot and cold water.
4. Add the yeast mixture after it has cooled slightly.
5. Add the beaten eggs, reserving about 1 Tbsp. for later.
6. Gradually add the dry ingredients. Start with the multigrain cereal, protein powder, and flaxseed. You may not need all of the flour. Stir after each cup of flour, until the mixture is too stiff to stir and can be kneaded.
7. Spread the remaining flour on a countertop. Knead the bread into the flour (use more if necessary) for about 7 minutes, or until it has become less sticky and is slightly elastic.
8. Place the dough into an oiled bowl and cover with plastic wrap and a warm towel.
9. Let rise for 1 hour, or until doubled in size. TIP: I like to use the inside of the microwave or an oven that has been warmed for a couple of minutes, then turned off. Not too hot! Just warm.
10. Remove dough onto floured surface. Separate into 10 balls of equal size. Roll each of the balls into a snake shape. Now, braid five snakes into one loaf, and five into the other. Pinch the ends together.
11. Let rise, covered with a towel, for 45 minutes.Bake in an oven preheated to 350 degrees, for approximately 25 to 30 minutes.

12. Enjoy your challah warm with butter (or earth balance) & jam!