Ingredients
- 1/2 cup tepid water
- 1 teaspoon active dry yeast
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon mustard powder
- 1 teaspoon turmeric (optional)
- 2 ounces (3/4 cup loosely packed) shredded Cheddar cheese
- 1/4 cup butter or vegetable shortening, cut into pieces and chilled
Directions
- Preheat the oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper.
- Place the water in a small bowl and stir in the active dry yeast until it’s dissolved. Set the bowl aside, uncovered, for about 5 minutes.
- Place the flour, salt, baking soda, nutritional yeast, onion powder, mustard powder, and turmeric in a food processor and pulse until combined. Add the cheese and cold butter cubes; then pulse until the mixture resembles the texture of fine crumbs.
- Drizzle in the water and yeast mixture, pulsing or stirring until the dough is shaggy, or until all the ingredients have been incorporated. Gather it together on a lightly floured work surface and knead until cohesive, about 1 minute.
- Divide the dough into two balls. Flatten one ball to about 1 inch thick; then cover it with plastic wrap and place it in the refrigerator. On a lightly floured surface, roll out the other ball of dough until it’s very thin, about 1/16 inch thick. As you roll, make sure the dough isn’t sticking to the work surface, flouring the surface and your rolling pin as necessary.
- Cut the dough into a rectangle; then transfer it to the prepared baking sheet. Prick the dough all over with a fork about 1 inch apart and cut it into 1 1/2 inch squares with a pizza cutter or sharp knife. Set aside (in the refrigerator, if possible) and remove the reserved disk of dough from the refrigerator. Repeat all steps with the second batch of dough.
- Bake both sheets of crackers, rotating the baking sheets if necessary, for about 13–16 minutes. They should be firm, dry, and just beginning to brown on the bottom. Keep a close eye on the crackers toward the end of the baking time, as thin crackers can burn quickly.
- Remove pan from oven and place crackers on a cooling rack. Cool completely before storing them in an airtight container for up to 1 week.
Excerpted from The DIY Pantry by Kresha Faber Copyright © 2014 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy this book from our store: The DIY Pantry
You don’t need to be an expert to get enjoyment and inspiration from The DIY Pantry (F+W Media, 2014). With help from author Kresha Faber, readers can break free from processed foods and learn to make healthy, delicious meals without spending hours in the kitchen or breaking the bank. This excerpt from “Crackers, Cookies, and Snacks” presents a simple and delicious Cheddar Cheese Cracker recipe.
You can purchase this book from the Mother Earth Living store: The DIY Pantry.
Find more simple munchies recipes at Homemade Snack Food Recipes.
Cheddar Cheese Cracker Recipe
These crackers are the best of two worlds—the savory decadence of a yeast cracker with the speed of preparation of a quick-dough cracker. The turmeric in this recipe adds a warm, yellow hue to the crackers, but if you don’t have it, they’ll turn out just as delicious, only lighter in color. Vegetarian/Egg-Free
Difficulty Level: ****
Cost Per Serving: $ $
Calories: 170
Fat: 8 g
Protein: 5 g
Sodium: 333 mg
Fiber: 1 g
Carbohydrates: 19 g
Sugar: 0g
