Traditional Soda Crackers

* Exported from MasterCook *

TRADITIONAL SODA CRACKERS

Recipe By :
Serving Size : 100 Preparation Time :0:00
Categories : Crackers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 ts Dry active yeast (1 package
Contains 2-1/4 teaspoons)
1/2 ts Sugar
1 1/2 c Warm water
4 1/2 c All-purpose flour
1 t Baking soda
1 tb Water for disolving the
Baking soda
2 tb Plus 2 ts buttermilk
2 ts Salt
1/4 c Shortening
Salt for the tops (opt.)

"The incomparable lightness of traditional soda
crackers results from the unusual techniques used in
making them. Making soda crackers is easy, but it
takes a relatively long time. The initial rise is 20
to 30 hours, which allows the dough to increase in
volume without developing a pronounced yeast flavor.
Since the dough will ferment to some extent during
this time, alkaline soda is then added to neutralize
the acids produced by that fermentation. The dough is
then allowed to rest 3 to 4 hours to relax the gluten
so the crakers will not be tough and chewy. Next, the
dough is rolled in layers. It is definitely worth the
extra planning it takes to make these crakers. If you
take a few minutes to get started on a Friday morning,
the dough can have its long rest until the next day.
Then you can finish the mixing and let the dough rest
again while you run your weekend errands, baking the
crackers in time for Saturday dinner. 450~ F 9 to 11
minutes In a small bowl, combine the yeast with the
sugar and warm water. Set aside until the yeast is
fully dissolved, 5 to 10 minutes. Measure 3-1/2 cups
of the flour into a large bowl. Stir in the yeast
mixture and mix well. Place plastic wrap over the bowl
and let the dough rest in a warm place for 20 to 30
hours. The plastic wrap keeps the dough from drying
out during this long period. In a small bowl, dissolve
the baking soda in the Tablespoon water. Place the
baking soda mixture, buttermilk, salt, and shortening
in the bowl with the dough and mix well. Mix in as
much of the remaining 1/2 to 1 cup flour as necessary
to form a stiff, nonsticky dough. Knead for a minute
or two and then let the dough rest, covered with the
plastic wrap, for 15 minutes. On a lightly floured
surface, knead the dough for another few minutes,
until it is smooth and springy to the touch. Place it
in a large, clean, lightly oiled bowl and let it rest
for another 3 or 4 hours, covered with plastic wrap.
At last you are ready to roll. Preheat the oven to
450~ F. Punch the dough down and knead a few strokes.
Divide the dough into 3 equal portions for rolling.
Rolling may be difficult at first due to the
elasticity of the dough. Give yourself a head start on
the rolling by flattening the dough with your hands.
Place your rolling pin in the center of the dough and
begin. Soon the dough will relax and begin to roll
easily. On a floured surface or pastry cloth, roll out
to a rectangle approximately 1/4 inch thick and
position so the long edge runs horizontally in front
of you. Fold the left third of the dough over the
center third. Likewise, fold the right third over the
center. The dough is now in 3 layers with the seam
running vertically. Give the dough a quarter turn so
the seam now runs horizontally. Roll out again to a
rectangle about 1/4 inch thick. Fold and turn the
dough again as in the first step. You are now ready
for the final rolling. Roll the dough out thinner this
time, about 1/16 to 1/8 inch thick. If desired,
sprinkle the top lightly and evenly with salt and roll
over it lightly with the rolling pin. With a sharp
knife, cut into 2-inch squares and place each one on
an ungreased baking sheet. Prick each square 2 or 3
times with the tines of a fork. Bake for 8 minutes.
Turn and bake an additional 1 to 3 minutes, or until
lightly browned. Cool on a rack. Yield: 95-100.



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