MacKenzie

Thanks, Steve and Alimac. Easy to do the dough, the hardest part is rolling them out. This time I used my pasta roller for my mixer. That made things a lot easier. I like to do my own because I can then control how much salt there is plus I can control the other flavours too. This batch had a pinch of granulated garlic, cayenne pepper, and black pepper. They will stay crisp, mine are gone fairly fast so I don't know how long they will keep. Put them in an air tight jar. Crackers For yeasted crackers: 213g all-purpose flour 56.5 g butter (room temp.) 1.75 g salt 4.2 g baking powder 4.5 g sugar 6.5 g Instant yeast 156 g water Mix all the ingredients together except the water. Once you have a homogenous mixture add the water and mix until it comes together. Cover the bowl and set in the fridge for 18 hours. The next day cut the dough into 4 parts and roll out to 1/16 inch thick. I used my pasta roller for this. Lay the rolled-out dough on parchment paper and cut into strips lengthwise and then cut across to make the cracker. Dock 3 times with a fork and bake at 350F for 15-20 mins. Before baking you can brush with melted butter and sprinkle on seeds, herbs, salt, pepper, etc. I think you could do this before you cut the dough into crackers. You can make whatever shape you want squares, rectangle, triangles, circles, etc. **** Be careful not to over bake, it will spoil the flavour. If after baking to the desired colour you find the centre of the cracker is not crisp put them bake into a 250-275 F oven for 30–60 mins. with the convection fan running. I have made this recipe ages ago and they were very good too. http://www.kingarthurflour.com/recipes/traditional-soda-crackers-recipe#reviews

I decided to make crackers, so started the dough last evening and stored it in the fridge overnight. The dough is flavoured with cayenne pepper, black pepper and a little granulated garlic. Rolled it out this morning and did the bake. Only takes a few mins. to cool for the taste test. Just for fun I might push my luck and roll them even thinner.

@tekobo, you are not alone with those control issues.

Alimac, you are making my mouth water with that bread. The crumb might not be as open as you had wished for but I bet that bread tastes wonderful. Yum Yum. I know you had fun with that bake.

Looking very good, that should keep you going for a little while.

Had a slice of rotisserie pork loin for dinner, with garlic creamed potatoes, and real baby carrots.

Thanks, Steve. Since the Parker House Rolls have a pat of butter put in the pocket before cooking I just went with Cherry Jam and some cheese for the taste test.

We are just finishing up our third snow storm for Nov. There are hundreds of thousands of people without power. Fortunately mine is still on although the internet was out for a while. After doing my snow clearing duties I decided to try my hand at Alton Brown's dinner rolls. Made a few Parker House rolls and I need more practice on these. Just out of the oven. Parker House Rolls

Oh my goodness.

ROFLMAO @ tekobo. The other night I stared dreaming about next year's garden and then I realize it was NOV. [emoji33]

Exactly.

Great miss, Tony. Keep up the good work.

Aussie, your dinner looks soooooo delicious.

Looking delicious, Tony.

Bruce, I just do the mixing in a blender, or you could use a food processor. I have no experience with a pasta machine, sorry I can't help you there.

Bruce, just used egg, a pinch of salt and 1.5 times the weight of the egg for the flour. Mix it up and let it rest for about 20 mins. then roll. Quite often I grind the wheat berries for extra flavour but it was getting late so I just opted for store bought flour.

That's the kind of friend to have.

Actually I never use my pointy thing, so far I've been able to get the rod thru whatever I am cooking. Occasionally I might have to use a small knife to get it started.

Every once in a while I do a cook that doesn't involve the KK and tonight was one of those times. I damaged my old pasta roller and orderd a new one. The new roller is new and improved, it will roll to a thin 0.6 mm. I didn't go that thin, yet.

It has to be seen to be believed I bet.

Gorgeous KK, fits the surroundings perfectly and dinner is looking equally fantastic.

Alimac, those two great suggestions should keep you busy for a while, I'll be watching for those rotisserie cook pixs.

Aussie, your pals sure know how to throw a birthday party. I hope you had a great day, Happy Birthday.

Thanks, Bruce, it really was tasty.

Thanks, Paul.