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    You are in: Home / Recipes / Onion Parmesan Cracker Bread Recipe
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    Onion Parmesan Cracker Bread

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    25 mins

    8 mins

    Annacia's Note:

    This recipe, created by Rosemary Leicht of Bethel, Ohio, was named grand champion at the 2013 National Festival of Breads. While Rosemary calls for the dough to be made in a food processor, it's fine to make it by hand or in a stand mixer instead. This will make 4 lg cracker breads of 8 servings each. Total time to make is about 1.5 hrs.

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    Units: US | Metric


    1. 1
      Place the kneading blade in an 8-cup food processor bowl. Add 1/3 cup warm water, yeast and honey; pulse a few times. Let stand 10 minutes.
    2. 2
      Add the flours, olive oil, salt, 1/3 cup water, and onion. Pulse 3 to 4 times to mix; process 1 minute. The dough should form a ball around the blade. If additional water or flour is needed, add by the tablespoon.
    3. 3
      Place the dough in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm place for 45 minutes.
    4. 4
      Arrange the oven racks so one's at the top, and one's at the bottom. Preheat the oven to 400°F.
    5. 5
      Divide the dough into four equal balls. Working with one ball at a time, roll the dough into a 12" to 13" circle. Place each circle on a large piece of parchment paper.
    6. 6
      Roll the remaining dough into 12" to 13" circles, placing each on a sheet of parchment paper. Dust any remaining flour off the circles with a pastry brush; if you don't, the surface will become gummy when you brush on the egg white, reducing the crispness.
    7. 7
      Allow the circles to rest for 5 minutes. Brush some of the beaten egg white on each circle; sprinkle each with ¼ of the cheese.
    8. 8
      Slide one dough circle with its parchment onto a large baking sheet; repeat with a second dough circle on another baking sheet.
    9. 9
      Place one baking sheet on the oven's top rack, the other baking sheet on the bottom rack.
    10. 10
      Bake the breads for 4 to 5 minutes, then reverse the baking sheets top to bottom and bake for another 4 to 5 minutes. The dough should puff up in places, and turn golden.
    11. 11
      Remove the baking sheets from the oven, and slide the breads off the parchment onto a rack to cool.
    12. 12
      Repeat with the remaining two pieces of dough. Note: These last two breads may bake more quickly, as the sheets are hot; so watch carefully.
    13. 13
      Break the cracker breads into pieces to serve; or place in an airtight container to store.

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    Nutritional Facts for Onion Parmesan Cracker Bread

    Serving Size: 1 (15 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 34.9
    Calories from Fat 5
    Total Fat 0.6 g
    Saturated Fat 0.1 g
    Cholesterol 0.2 mg
    Sodium 79.6 mg
    Total Carbohydrate 6.2 g
    Dietary Fiber 0.4 g
    Sugars 0.3 g
    Protein 1.1 g

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