Graham Crackers Alton Brown Recipes
GRAHAM CRACKERS - ALTON BROWN
From "Good Eats," episode "Flat Is Beautiful: Going Crackers." If you can't find graham flour, sift together 2/3 c all-purpose flour, 1/3 c coarse-ground wheat bran and 1 1/2 tsp wheat germ. Avoid baking powder with aluminum; it will make your crackers taste metallic.
Provided by DrGaellon
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, combine cinnamon, baking soda, salt, baking powder, flour, brown sugar and graham flour. Pulse to combine. Add very cold butter and pulse until it resembles coarse cornmeal.
- Add molasses, milk and vanilla. Pulse until a smooth dough forms. Press dough into a 1/2" thick disc, wrap in plastic and refrigerate 30 minutes.
- Roll dough between sheets of parchment to 1/8" thickness. Cut into 2x2" squares with a pizza cutter (or an accordion cutter, if you have one). Prick each cracker 3 times with the tines of a fork (or a docking roller if you have one). Remove irregular edges and bake in preheated 350°F oven for 25 minutes until the color has gotten slightly paler. Allow to cool completely IN THE PAN. Store in zip top bag with as much air removed as possible for up to 14 days.
SEEDED CRACKERS - ALTON BROWN
From "Good Eats," episode "Flat Is Beautiful: Going Crackers". You really need an aluminum-free double-acting baking powder for this, but if you can't find one, go with 1/2 t baking powder and 1 t cream of tartar.
Provided by DrGaellon
Categories Breads
Time 54m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Combine in a medium bowl: both flours, both seeds, salt, baking powder. Stir well. Stir in oil. Add water and stir until just combined.
- Turn dough out onto a floured board. Knead a few times, to ensure dough is evenly mixed and smooth. Cut into 8 pieces and cover with a towel 15 minutes.
- Preheat oven to 450°F.
- Flatten one dough ball and pass through a pasta roller at the widest setting. Reduce the pasta roller and continue rolling through and tightening down until dough is about 1/8" thick. Place dough sheet on a parchment-lined baking sheet. Using pizza cutter, cut sheets into 2x2" squares, removing any leftover irregular edges. Bake 8-12 minutes or until browned and crisp. Transfer to a rack and cool completely. Store in a zip top bag with as much air removed as possible. Use within 2 week.s.
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From altonbrown.com
Category SweetsTotal Time 1 hr 25 minsEstimated Reading Time 1 min
From altonbrown.com
Category SweetsTotal Time 1 hr 25 minsEstimated Reading Time 1 min
- Combine both flours, sugar, baking powder, baking soda, salt, and cinnamon in the bowl of a food processor and pulse several times. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk, and vanilla extract, and process until the dough forms a ball, approximately 1 minute. Press the ball into a 1/2-inch thick disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Unwrap the chilled dough and place between two large sheets of parchment paper. Roll the dough out until it is 1/8-inch thick. Slide the rolled dough and parchment paper onto a half-sheet pan. Remove the top sheet of parchment paper and, using a rolling pizza cutter, cut the dough into 2-inch square pieces by making vertical and then horizontal cuts all the way across the dough. Trim off any excess. Using a fork, poke holes all over the top of the dough.
- Leave the crackers on the pan and bake on the middle rack of the oven until the edges just start to darken, about 25 minutes. Remove from the oven, set the sheet pan with the crackers on a wire rack and cool completely. Once completely cool, break into individual crackers and store in an airtight container for up to 2 weeks.
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Directions. Place both flours, sugar, baking powder, baking soda, salt and cinnamon into the bowl of a food processor and pulse several times to combine. Add the butter and pulse until the mixture resembles cornmeal. Add the molasses, milk and vanilla extract and process until the dough forms a ball, approximately 1 minute.
From cookingchanneltv.com
Servings 25-30Total Time 55 mins
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Servings 25-30Total Time 55 mins
GRAHAM CRACKERS | RECIPE | MEATLOAF, ALTON BROWN, FOOD NETWORK …
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Although some people believe that crackers only come from boxes, host Alton Brown proves that the humble cracker is vastly improved by a homemade approach. The idea for this episode sat in its binder for 3 years before being produced. The script was created in a few days. Food Network.com 'Good Eats: Behind the Scenes'
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Instructions. Add the flours, sugar, baking powder, soda, cinnamon and salt to a food processor and blend until combined. Add in the cold butter and pulse until coarse crumbs remain. Once the butter is in small pieces, add in the molasses, milk and extract, blending until the dough comes together and forms a ball in the processor.
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