Seriously people can we knock it off with the snow already?
This is what it looked like out my window this morning. Not.ok.with.me.
Ok ok ok I know it isn’t your fault but for the love of all that is holy who DID we piss off this year?
We already had an incredible amount of snow (for the Willamette Valley) in December. Snow, which because of sub zero temperatures, stuck around for a week.
Then it came again. Although this time it was out for blood. First four inches, then a nice layer of freezing rain turned that into an ice skating rink. As if that wasn’t enough we then got another 6-8 inches (what the ?!?) topped with off with more freezing rain. Everything was coated with an inch of ice. Lovely.
Mostly we have taken it in stride though. Cold weather always brings out the carb craver in me. We don’t usually have bread around the house unless I make it. We were short on white flour and even shorter on bread flour so attempting a whole loaf of bread wasn’t on my list of things I wanted to do.
Crackers though. Crackers rock. Or flatbread which is what this really is.
These were are breeze. A quick mix and knead and into the fridge. I totally followed the recipe to a T and used my pasta roller. If you have one this is absolutely the way to go. I can’t speak to how easy or hard it is to roll these out by hand since I didn’t even try.
Also this is a great snowy day activity for your littles people. Painting activities at our house involve egg wash. I’m the best kind of mom. Really.
Cheese and Rosemary Crackers (make about 16)
From Martha Stewart Baking Handbook
1 cup warm water
3/4 teaspoon instant yeast
3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap
15 ounces (about 3 cups) all purpose flour, plus more for dusting
2 teaspoons coarse salt, plus more for sprinkling
2 teaspoons honey
1/4 cup freshly grated aged cheese (I used manchego and parmesan), plus more for sprinkling
1 large egg, lightly beaten
Freshly ground pepper
3 tablespoons fresh rosemary leaves (or 3 tablespoons caraway seeds)
In the bowl of an electric mixer, stir the water and yeast together. Attach your dough hook. Add olive oil, flour, salt, and honey and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more.
Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate until well chilled, at least 1 hour or overnight. Meanwhile, line two baking sheets with parchment.
Preheat the oven to 350 degrees. Turn out dough onto a lightly floured work surface. Divide dough into 16 equal pieces. Flatten the dough with your hands into a disk. Using a pasta machine, run it through on either #3 or 4. If you don’t have a pasta roller, just roll out thinly with a rolling pin. Transfer pieces of dough to prepared baking sheets. In a small bowl, whisk the egg with 1 tablespoon water; brush over dough. Sprinkle with salt, pepper, and additional cheese and top with sprigs of rosemary (or with caraway seeds).
Bake, rotating sheets halfway through, until crisp and golden, about 15 minutes. Cool on a wire rack. Repeat with remaining dough. Bread can be kept in an airtight container at room temperature for up to 3 days.