Traditional soda crackers
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Traditional soda crackers
  Soda    Crackers  
Last updated 6/12/2012 1:27:10 AM. Recipe ID 61943. Report a problem with this recipe.
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      Title: Traditional soda crackers
 Categories: Crackers
      Yield: 100 Servings
  1 1/2 ts Dry active yeast (1 package
           Contains 2-1/4 teaspoons)
    1/2 ts Sugar
  1 1/2 c  Warm water
  4 1/2 c  All-purpose flour
      1 ts Baking soda
      1 tb Water for disolving the
           Baking soda
      2 tb Plus 2 ts buttermilk
      2 ts Salt
    1/4 c  Shortening
           Salt for the tops (opt.)
  "The incomparable lightness of traditional soda crackers results from
  the unusual techniques used in making them. Making soda crackers is
  easy, but it takes a relatively long time. The initial rise is 20 to
  30 hours, which allows the dough to increase in volume without
  developing a pronounced yeast flavor. Since the dough will ferment to
  some extent during this time, alkaline soda is then added to
  neutralize the acids produced by that fermentation. The dough is then
  allowed to rest 3 to 4 hours to relax the gluten so the crakers will
  not be tough and chewy. Next, the dough is rolled in layers. It is
  definitely worth the extra planning it takes to make these crakers.
  If you take a few minutes to get started on a Friday morning, the
  dough can have its long rest until the next day. Then you can finish
  the mixing and let the dough rest again while you run your weekend
  errands, baking the crackers in time for Saturday dinner. 450~ F 9 to
  11 minutes In a small bowl, combine the yeast with the sugar and warm
  water. Set aside until the yeast is fully dissolved, 5 to 10 minutes.
  Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast
  mixture and mix well. Place plastic wrap over the bowl and let the
  dough rest in a warm place for 20 to 30 hours. The plastic wrap keeps
  the dough from drying out during this long period. In a small bowl,
  dissolve the baking soda in the Tablespoon water. Place the baking
  soda mixture, buttermilk, salt, and shortening in the bowl with the
  dough and mix well. Mix in as much of the remaining 1/2 to 1 cup
  flour as necessary to form a stiff, nonsticky dough. Knead for a
  minute or two and then let the dough rest, covered with the plastic
  wrap, for 15 minutes. On a lightly floured surface, knead the dough
  for another few minutes, until it is smooth and springy to the touch.
  Place it in a large, clean, lightly oiled bowl and let it rest for
  another 3 or 4 hours, covered with plastic wrap. At last you are
  ready to roll. Preheat the oven to 450~ F. Punch the dough down and
  knead a few strokes. Divide the dough into 3 equal portions for
  rolling. Rolling may be difficult at first due to the elasticity of
  the dough. Give yourself a head start on the rolling by flattening
  the dough with your hands. Place your rolling pin in the center of
  the dough and begin. Soon the dough will relax and begin to roll
  easily. On a floured surface or pastry cloth, roll out to a rectangle
  approximately 1/4 inch thick and position so the long edge runs
  horizontally in front of you. Fold the left third of the dough over
  the center third. Likewise, fold the right third over the center. The
  dough is now in 3 layers with the seam running vertically. Give the
  dough a quarter turn so the seam now runs horizontally. Roll out
  again to a rectangle about 1/4 inch thick. Fold and turn the dough
  again as in the first step. You are now ready for the final rolling.
  Roll the dough out thinner this time, about 1/16 to 1/8 inch thick.
  If desired, sprinkle the top lightly and evenly with salt and roll
  over it lightly with the rolling pin. With a sharp knife, cut into
  2-inch squares and place each one on an ungreased baking sheet. Prick
  each square 2 or 3 times with the tines of a fork. Bake for 8
  minutes. Turn and bake an additional 1 to 3 minutes, or until lightly
  browned. Cool on a rack. Yield: 95-100.

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Recipe ID 61943 (Apr 03, 2005)

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