Onion Parmesan Cracker Bread
- Ready In:
- 33mins
- Ingredients:
- 11
- Serves:
-
32
ingredients
- 1⁄3 cup warm water (100 - 110 degrees F)
- 1⁄4 ounce active dry yeast (1 pkg)
- 1 teaspoon honey
- 1 1⁄2 cups all-purpose flour, plus extra for rolling dough
- 1⁄2 cup medium rye flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1⁄3 cup water, at room temperature (80 degrees F)
- 2 -4 tablespoons minced dried onion
- 1 large egg white, beaten
- 2 tablespoons freshly grated parmesan cheese, divided
directions
- 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.
- 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.
- Place the dough in a lightly greased bowl, turning to grease the surface. Cover and let rise in a warm place for 45 minutes.
- Arrange the oven racks so one's at the top, and one's at the bottom. Preheat the oven to 400°F.
- 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.
- 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.
- 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.
- Slide one dough circle with its parchment onto a large baking sheet; repeat with a second dough circle on another baking sheet.
- Place one baking sheet on the oven's top rack, the other baking sheet on the bottom rack.
- 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.
- Remove the baking sheets from the oven, and slide the breads off the parchment onto a rack to cool.
- 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.
- Break the cracker breads into pieces to serve; or place in an airtight container to store.
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