Zingerman's Bakehouse by Amy Emberling

Author:Amy Emberling [Emberling, Amy & Carollo, Frank]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2017-03-15T00:00:00+00:00

MAKES TWENTY-FOUR 4-BY-4-IN [10-BY-10-CM] SQUARES

Unsalted butter, room temperature

1 cup

225 g

Granulated sugar

1/2 cup plus 1 Tbsp

115 g

Brown sugar

1/2 cup plus 2 Tbsp (packed)

115 g

Large egg

1

Honey

1 Tbsp

All-purpose flour

21/4 cups

315 g

Whole wheat flour

1/2 cup

75 g

Baking soda

1 tsp

Ground cinnamon

1 tsp

Ground ginger

1 tsp

1. In a mixing bowl, combine the butter, granulated sugar, and brown sugar. Beat with a wooden spoon to cream the mixture well. If you prefer to use a stand mixer, use the paddle attachment and a medium speed. Add the egg and honey, and beat until light and creamy.

2. In a separate bowl, combine the all-purpose flour, whole wheat flour, baking soda, cinnamon, and ginger. Mix until evenly combined. Add the dry ingredients to the creamed mixture and stir to combine completely. All the dry ingredients should be fully incorporated into the butter mixture.

3. Once the dough comes together, scrape it out of the bowl onto an unfloured work surface and knead it for a minute or two, until it is well mixed and holds together.

4. Divide the dough into four pieces. Form each piece into a 6-by-8-in [15-by-20-cm] rectangle. Wrap each rectangle in plastic wrap and chill the dough in the refrigerator for at least 30 minutes. It can be stored in this form for up to a week.

5. When you are ready to begin rolling out your crackers, preheat the oven to 350°F [180°C].

6. After the dough is chilled, remove it from the refrigerator and begin rolling out the crackers. Firmly tap on the wrapped dough with the rolling pin to make it more flexible. Flour your work surface. Unwrap one block of dough at a time and roll it out into a rectangle that is 12 in long by 8 in wide [30 by 20 cm]. As you are rolling the dough, move it often to ensure that it’s not sticking to the work surface. The dough should be about 1/8 in [4 mm] thick.

7. Trim off any uneven edges of the dough to make nice straight sides, and mark the dough all over in an organized pattern with a fork to give it that characteristic look of graham crackers.

8. To turn the dough into crackers, mark the dough every 4 in [10 cm] across the top, bottom, and sides. Using a ruler and pizza cutter, connect the marks to divide the dough into 4-in [10-cm] squares. Using a paring knife, lightly score each square down the middle with a line from the top to the bottom.

9. Transfer the squares with a spatula to a parchment-lined baking sheet. Leave 1/2 in [12 mm] between the squares to allow them to spread during baking. Bake the graham crackers for 10 minutes, until the edges are slightly browned and the dough has puffed up and set.

10. While the crackers are baking, prepare the next piece of dough. Continue the process until all of the crackers have been baked. When stored in an airtight container, these keep for several weeks.

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