Yeast and soda crackers

Category: Bakery products

Ingredients
Flour / s	230 g
Warm water)	100 g
Dry yeast	2/3 tsp
Sugar	1 tsp
Butter	30 g
Vegetable oil	30 g
Salt	0.5 tsp
Soda	1/3 tsp

Cooking method

First, we activate the yeast: mix it with warm water, sugar and 1 teaspoon of flour from the total amount and leave it in a warm place for 15-20 minutes. I put it in the microwave after boiling a glass of water in it.

Sift the rest of the flour with baking soda into a mixing bowl. Add butter: butter and vegetable, salt and mix, rubbing butter into flour until crumbly.

Add revived yeast to the butter crumb and knead the soft, non-sticky dough. Leave the bun in a closed bowl for 40-60 minutes to rest and ripen.

During the maturing period, the dough will slightly increase in volume. You can start shaping and baking.

Turn on the oven at 230C and start rolling. First, roll out a layer ~ 3 mm thick, lightly sprinkle with flour, smooth the flour over the surface.

Fold the layer in half, a little flour on top again, smooth it, fold it and then again. This rolling and folding for the layered structure of our cracker.

We divide the dough into two parts, for the convenience of molding and baking, since we will roll out thinner than in the previous step. Roll out one part of the dough into a rectangle, thick. ~ 1.5-2 mm by the size of the oven sheet - I measured it with a Teflon rug and immediately cut it along the long side with a curly knife.

It is better to form cookies directly on the baking sheet, so carefully transfer the rolled layer with a rolling pin to a baking sheet with a non-stick mat. We correct and roll the layer with a prickly roller or prick with a fork.

Cut the cookies of the required size with a curly knife. I cut with different knives: one portion with a wide wave along the edge, the other with teeth. You do not need to move anything apart, the crackers will move apart during the baking process.

We put the sheet in a hot oven and bake for 10 minutes until browning evenly. Be careful, crackers bake very quickly, especially if they are thinly rolled.

Let the crackers cool and treat yourself!

Cooking program:

Oven

Note

I was interested in the recipe for crackers with yeast and baking powder in a foreign blog, I decided to try it, and when I translated the cups and spoons into grams, I saw that the composition turned out very similar to my shortbread yeast dough! In the original, the dough was really kneaded from all the ingredients at once and the yeast was more than -2 tsp. I did the kneading in its own way, as here:

Shortbread dough in vegetable oil for sweet rolls and pies
(Yuliya K)

and reduced the yeast to 1 tsp. For the first time, it turned out well, I liked the structure and taste, but I wanted the taste of yeast to be felt as little as possible, so I continued the experiment - I reduced their amount a little more and replaced the baking powder with soda. In this version, I liked it much more! Try it, maybe you will like it!
** Soda and baking powder are not uncommon in yeast dough, and a similar combination is often used in industrial crackers. The addition of soda improves the color and plasticity of the yeast dough.