Wednesday, September 16, 2009

BBA Challenge Week 17—Lavash Crackers

lavash-strip

Here's something I've never made before and didn't expect to find in a bread book—crackers.

I'm baking my way through Peter Reinart's award winning book, The Bread Baker's Apprentice, along with 200+ other amateur bakers. Want to join in the madness, or just learn more about this semi-crazy undertaking? Check out the following links:
lavash-finished

To be perfectly honest, I had very little desire to make this recipe. I mean, crackers? Really? Crackers are something you get in a box at the grocery store, pre-made, ready to eat. I love me some Triscuits. Delicious, full of fiber, low in sodium, no HFCS or hydrogenated oils. And they're ready for me at the store any time I want them. So why the heck would I want to MAKE crackers?

But I joined this challenge to make EVERY bread in this book, so here we go.

lavash 1-prep

I made the dough the day before and let it sit in the fridge until I was ready to finish the process. I decided to use sesame seeds, poppy seeds, paprika, white pepper and kosher salt for toppings.

lavash 2-rolling

lavash 3-rolling

lavash 4-sesame seeds

lavash 6-poppyseeds

lavash 7-pans

I was going through the motions on this and spaced that I need to add the toppings AFTER putting them on pans. Oops. But it worked out OK. I'd used the rolling pin to the press the toppings into the dough, so they mostly stayed put while I set the dough onto the pans. I cut half before baking and left the rest as a sheet to break into pieces after.

lavash 8-pans-cut

At least there was no waiting — into the oven they went, and just a few minutes later, I had crackers. Woop-i-dee-doo.

lavash shard

Except... except... they were good. Really good. Damn. I was kind of hoping they were just "eh" so I could blow them off and have an "I told you so" moment with myself. I don't see myself making them again, though. For me, the work/payoff ratio isn't high enough. I'll stick with Triscuits. But these Lavash Crackers sure are pretty and taste great, if you're so inclined.

9 comments:

  1. Give me Rosemary Triscuits...or Wheat Thins and I'm a happy camper. Good job on making the crackers~ they look great!

    ReplyDelete
  2. They look great though! (I dig me some triscuits with flavored cream cheese! YUM!).

    ReplyDelete
  3. "Woop-i-dee-doo." That cracked me up! :) They do look tastey, but I'm with you... why bother. LOL

    ReplyDelete
  4. Way to go! I have heard some people have had problems with these, but yours look great!

    ReplyDelete
  5. I love the Sundried Tomato and Olive Oil Triscuits! These look really yummy, though. Hoping to get to them this weekend....

    ReplyDelete
  6. I had the same experience. They were surprisingly good. I'm already dreading the Pannetone, trying to figure out how to avoid it.

    ReplyDelete
  7. Fieda - The Rosemary and Olive Oil ones are my favorite!

    Victoria - Those are my second fave. :)

    Rosemary & Garlic - I'm actually looking forward to the pannetone. I've never made it before, but have been intrigued by it for some time. Do you not like those kinds of breads?

    ReplyDelete
  8. Your photos are just beautiful. I agree that with so many good crackers out there, I'm not sure if I'd make these again.

    ReplyDelete

Thanks for stopping by and leaving a comment! I'll gladly answer any questions you have right here in the comments. If you would like me to reply back via email, just let me know and include your email address. Or you can email me directly at info.kellyluna {at} frontier {dot} com.

LinkWithin

Related Posts with Thumbnails