Prep 45 mins
Cook 1 hr
From Everyday with Rachael Ray magazine. These would be yummy to eat with a salad. In the picture in the magazine it appears to have sesame seeds in them, but they aren't listed in the ingredients or the instructions. I think they would be a yummy addition to these---if what I am seeing is not sesame seeds!
- 2 teaspoons sugar
- 1⁄2 cup lukewarm water (105-115 degrees F)
- 1 cup water
- 1 1⁄4 ounces dry yeast
- 6 cups flour
- 1 teaspoon pepper
- 1 1⁄2 teaspoons salt
- 1⁄3 cup extra virgin olive oil
- 1 1⁄4 lbs parmesan cheese, 1c finely grated and 4 c shredded
- In a small bowl, stir the sugar into the lukewarm water. Stir in the yeast and let stand until foamy, about 5 minutes.
- Using a standing mixer, combine the flour, salt and pepper. Add the yeast mixture, olive oil and 1 c water and mix until the dough comes together.
- Turn out the dough onto a work suface and knead, adding more water if necessary until the dough is smooth, about 5 minutes. Return the dough to the bowl, cover and let stand until doubled in size, 45 min to 1 hour.
- Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Turn the dough out on the work surface and cut into 4 equal pieces. Cover 3 pieces with plastic wrap. Sprinkle 1/4 c grated parmesan onto the work surface. Roll out 1 piece of dough, flipping once or twice, into an 8 x 24 inch rectangle; pat 1 cup shredded parmesan into the top of the dough. Cut in half lengthwise, then cut crosswise into 2 inch wide strips. Transfer the strips to the prepared baking sheet, stretching each slightly. Repeat with another piece of dough. Bake for 15 minutes, switch and rotate the pans, then bake until the crackers are golden, about 12 minutes more. Using a spatula, transfer to a rack to cool. Repeat with the remaining dough and cheese.