Saltine cracker recipe?

[KittyMomma]

I love Nabisco premium saltine crackers, but they're getting quite costly. Store brand tastes stale, so, I was wondering if any of you ever tried making saltines. I'd like to give it a try if anyone has a recipe.
Thanx!

[Belle]

These will spoil you. Storebought crackers will never taste good again.

Saltines (aka Soda Crackers)

This recipe makes enough crackers to fill two half-sheet (13 x 18-inch) pans.

1 1/2 cups (6 3/8 ounces) All-Purpose Flour
1 tablespoon active dry yeast
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2/3 cup (5 3/4 ounces) hot water (120°F to 130°F)
1 teaspoon sugar
2 tablespoons (3/4 ounce) vegetable shortening
2 tablespoons (1 ounce) butter, melted
In a large mixing bowl, combine 1 cup flour, yeast, salt, baking soda and cream of tartar. Stir in hot water, sugar, and shortening. Mix well to combine.

Add remaining 1/2 cup flour to form a workable dough. Transfer dough to lightly floured work surface and knead till soft and elastic -- about 5 minutes by hand, 3 to 4 minutes in an electric mixer equipped with dough hook, or 30 seconds in a food processor. Form dough into ball and place in a large, clean, well-greased bowl, turning to coat all sides. Cover with plastic wrap and refrigerate overnight or up to 18 hours (the longer the better).

Punch dough down and transfer to a lightly floured work surface. Using a rolling pin, roll dough into a large rectangle about 1/16-inch thick. If dough seems too elastic and fights being rolled thin, let it rest for 5 minutes, then start again; it should be easier going after the gluten has relaxed.

Fold the dough in from the short ends to make three layers (like folding a letter). Roll out again, no more than 1/16-inch thick. Make sure surface under dough is well floured, as otherwise crackers will be hard to transfer to baking sheet.

Prick the dough all over with a fork. Cut into squares, circles, or whatever shape you'd like. A rolling pizza cutter and yardstick makes short work of this part. Transfer the crackers to lightly greased or parchment -lined baking sheets; don't allow them to touch one another, but you don't have to leave much room between one cracker and the next, either. Sprinkle crackers lightly with salt, and seeds (sesame, poppy, caraway...) if desired. Press salt/seeds lightly into dough with your fingers.

Bake crackers in a preheated 425°F oven for 10 to 20 minutes, depending on the thickness of the crackers. Crackers will be lightly browned. Remove crackers from oven and brush with melted butter. Remove from baking sheet and allow to cool completely on a wire rack. Store in an airtight container.

[carol b]

Thank you, Belle. You should consider having a chapter in Summerthyme's book. I've learned a lot from you.

[Avandris]

Have you every used fresh ground flour for the crackers? If so how did they turn out? We are trying to get rid of all refined flours in our diet. The kids love saltines(So does dh) so it would be lovely to be able to make some as a treat at home.

Elsa

[luvmyvet]

thank you Kitty for asking and Belle for her recipe.

[Belle]

Elsa, I haven't used any kind of flour for these, except white flour. Sorry I couldn't be more help.

Carol, thank you. I'm actually writing my own book about cooking from scratch.

[Avandris]

I guess I will have to give the recipe a try with fresh flour once the flu has finished its rounds in my house. Thank you for the recipe Belle I appreciate it. Now do you have one that is similar to Ritz Crackers? I would assume more sugar would be involved.

Thanks again.

[Belle]

Funny you should ask. I DO have a recipe, but I haven't tried it yet. It's on my short to-do list. They're my favorite and they're getting outrageously expensive.

When I try it, if it's good, I'll post the recipe for you.

eta: it does have more sugar, but not a lot more.

[heiwa]

Thanks so much for this. I've been looking for a good cracker recipe. I hope the ritz style turns out good!

[lostonrichwood]

Homemade Wheat Thins

　
1 1/2 cups flour (all-purpose)
1/2 cup whole wheat flour
1/2 cup sugar
1/4 tsp salt
2 Tbsp butter (at room temperature)
2/3 cup milk
salt (or other dried herbs and seasoning) for sprinkling
1. in a large bowl, combine the flours, sugar and salt. cut in the butter and mix until you have a coarse meal.
2. slowly blend in the milk just until you have a dough that will hold together. divide the dough into 2 pieces for rolling.
3. roll the dough out on a floured surface to about 1/8 inch thickness. sprinkle with salt and roll over lightly with the rolling pin again. cut the dough into 2×2 inch squares. poke each square several times with a fork.
4. transfer squares to an ungreased baking sheet and bake at 325 F for 20-25 minutes, until crackers are golden brown.


I have made this, as well as my daughter, these are very good. I used all purpose flour and fresh ground hard red wheat, everyone loved them, just another cracker recipe.

Lost