Saturday, May 07, 2005

Herbed Cracker Bread

Herbed Cracker Bread (Adapted from CL)

1 cup all-purpose flour
1 cup white whole wheat flour
1 1/2 ounces fresh grated Parmesan cheese
2 teaspoons dried herbes de Provence
1 teaspoon baking powder
1 teaspoon sugar
1 1/2 teaspoons coarsely ground black pepper
3/4 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 large egg
3 tablespoons yellow cornmeal

Preheat oven to 375

In a large bowl, whisk together flours, cheese, herbes, baking powder, sugar, pepper and salt.

In a small bowl, whisk together sour cream, butter and egg. Pour mixture into the dry ingredients and stir to form a soft dough. Scoop the dough out onto a lightly floured surface and knead until it comes together, about 8 to 10 times. Divide dough in half.

Place 1 piece of dough on each of 2 baking sheets coated with nonstick spray and scattered with 1 1/2 tablespoons cornmeal - roll the dough into the cornmeal to coat. Roll each portion to about 1/8" thickness. Bake until browned and crisp, 15 to 25 minutes. Remove both pieces from the baking sheet and place on a wire rack to cool completely. Break into crackers to serve.

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