Make Your Own Crackers Recipe
Yield: 1 BatchRecipe by luhu.jp
Ingredients:
4 cup: Sifted bread flour,
2 cup: Warm water,
1/2 Cake: yeast,
2 T: Warm water,
1 tsp: Baking soda,
1 T: Salt,
1/3 cup: Melted lard,
3: More cups sifted flour,
Directions:
Sift the flour once and measure out 4 cups. Then soften the yeast in
1/4 cup warm water. Combine with the remaining water and add to the
flour. Beat well. Cover this mixture and let stand in a warm place
overnight. In the morning add baking soda and salt dissolved in 2
tablespoons warm water. Add lard and beat well. Then add the other 3
cups of flour gradually, mixing until smooth after each addition.
Cover and let rise again until double in volume.
Then turn on to a lightly floured board and knead until the dough is
smooth and elastic and not sticky to touch. Divide into small
portions and roll each out into a thin sheet. Cut with a cookie
cutter and prick each one well with a fork. Bake in an oven about
500F. until a delicate brown.
Soda crackers are as old as the hills, but if you look in a recipe
book to find how to make them, you may look in vain.
Mrs. Mamie Rasmussen
Cappers Weekly
7 April 1934
Submitted by John Hartman Indianapolis, IN
16 April 1996
Source from luhu.jp
1/4 cup warm water. Combine with the remaining water and add to the
flour. Beat well. Cover this mixture and let stand in a warm place
overnight. In the morning add baking soda and salt dissolved in 2
tablespoons warm water. Add lard and beat well. Then add the other 3
cups of flour gradually, mixing until smooth after each addition.
Cover and let rise again until double in volume.
Then turn on to a lightly floured board and knead until the dough is
smooth and elastic and not sticky to touch. Divide into small
portions and roll each out into a thin sheet. Cut with a cookie
cutter and prick each one well with a fork. Bake in an oven about
500F. until a delicate brown.
Soda crackers are as old as the hills, but if you look in a recipe
book to find how to make them, you may look in vain.
Mrs. Mamie Rasmussen
Cappers Weekly
7 April 1934
Submitted by John Hartman Indianapolis, IN
16 April 1996
Source from luhu.jp