| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Snacks, Breads | 12 | Servings | |
INGREDIENTS
| 1 | pk | Dry yeast |
| 1/4 | c | Warm water — (105-115) |
| 1 | c | Skim milk — warmed |
| (105-115) | ||
| 2 | tb | Margarine — melted |
| 1 | tb | Honey |
| 2 1/4 | c | Flour, all-purpose |
| 1 1/2 | c | Flour, whole-grain wheat |
| 3 | tb | Dried onions — minced |
| 1 | ts | Dried rosemary — crushed |
| 1/2 | ts | Salt |
| Vegetable cooking spray |
INSTRUCTIONS
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add warm milk, margarine, and honey; stir well. Stir in 2 cups all-purpose flour, whole wheat flour, onion, rosemary, and salt to form a stiff dough. Turn the dough out onto a lightly floured surface. Knead until smooth and elastic (about 7 minutes); add enough remaining flour to prevent dough from sticking to hands. Place dough in a bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85-degrees), free from drafts, 1 hour, or until doubled in bulk. Punch dough down, and divide into 4 equal portions, shaping each portion into a ball (cover the remaining dough while working to prevent it from drying out). Roll 1 ball into a 15 x 12-inch paper-thin rectangle on a baking sheet coated with cooking spray. Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18 crackers. Prick entire surface liberally with a fork (do not allow to rise). Bake at 300-degrees for 23 minutes or until lightly browned. Remove from pan; let cool completely on a wire rack. Separate into individual crackers. Repeat procedure with remaining dough. Store in an airtight container. Recipe By : Cooking Light-9/95 From: Mike Key Date: 05-12-96 Posted to MM-Recipes Digest V3 #343 From: BobbieB1@aol.com Date: Sat, 14 Dec 1996 21:03:16 -0500
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