Three Cracker Recipes! Honey Graham, Cheddar Cheese, & Butter Crackers
Today I am making three different cracker recipes, and they are all starting with Fresh milled flour! I am showing you a sweet Honey Graham Cracker, A salty Cheddar Cheese (Cheez-It copycat), and a buttery Butter Cracker! Join me in my RV kitchen, while we attempt to use a pasta sheeter for these cracker doughs, do you think it will work???
Printable Recipes:
Graham Crackers:
Cheese Crackers:
Butter Crackers:
My Blog with Recipes:
My Facebook:
Join The Free Facebook Group - Fresh Milled Flour:
Links To Products I Use & Recommend:
Grain mill Nutrimill:
Bosch compact mixer:
Oven:
Grain storage bins:
Food Safe Moisture Absorbers:
Kitchen Aid Mini Artisan Mixer:
Pasta Sheeter Attachment:
Rolling Pin With Thickness Gauge:
Silicone Pastry Mat:
Aluminum Free Baking Powder:
Digital kitchen scale:
Soft White Wheat:
Spelt:
Bench scraper:
Checkout Some Of My Other Recipe Videos:
The Perfect Flour Tortilla Recipe:
Biscuits & Blondies:
Peaches & Cream Yeast Bread:
Brown Butter Brownies:
Lemon Bars:
Fresh Peach Tart:
Honey Oat Wheat Bread:
NY Style Bagels:
Pumpkin Pie Bars:
Chocolate Cake:
Pizza Dough:
Pumpkin Pie Collab:
Homemade Vanilla Extract:
Interested In Learning More About Milling Your Own Flour: Fresh Milled Flour 101:
#grainsinsmallplaces #grahamcrackers #cheesecrackers #buttercrackers #cheezit #clubcracker #threecrackerrecipes #crackerrecipe #freshmilledflourcrackers #freshmilledflour #freshlymilled
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
Easy Whole Wheat Graham Crakers
Once you make these whole wheat graham crackers you won't buy commercial again. This recipe uses silicon baking sheets to skip a bunch of prep steps.
Full recipe at;
I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
????Please watch the video until the end so you don't miss the details.
????Subtitles of all languages are available in the video. Don't forget to activate the subtitles!!
????If you like it, please click '‘like’', Don't forget to Subscribe to my channel for my new recipes and turn on the Ring (????) for notifications. Thanks for your support!
???? Recipe (Ingredients)-----------------------------
200ml (0.85 cup) Water
25g (2 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cups) Bread flour/Wheat flour
3g (1/2 tsp) Salt
20g (2 tbsp) Olive oil
Mold size (450g) : 20.8x11.8x11cm
170°C (340°F) bake for about 25-30 minutes
???? Important tips
1. Olive oil can be replaced with other cooking oil
2. According to your own oven and mold to change the baking temperature and time.
-----------------------------------------------------------------------------------------------------------------------------
????Thanks for watching!
Please leave a LIKE and SHARE this video
SUBSCRIBE my YouTube Channel for more videos and clicked the bell so you will not miss any of my videos
I would be very glad if you subscribe and turn on the notification bell ????
----------------------------------------------------------------------------------------------------------------------------
I don't buy bread anymore! No knead, No eggs, No butter! The easiest and cheapest bread recipe
Crispy Graham Bread with Arugula and Parmesan
*Ingredients*
arugula, bacon, butter, cherry tomatoes, garlic, parmesan, pepper, salt, graham bread
*Recipe*
Preheat the oven to 360°F/180°C.
Use a round graham bread, and slice it through the middle. Remove the upper part.
Cut a 0.5-inch (1.3 cm) thick slice out of the remaining bread. Its diameter should be equal to that of the entire bread.
Make about 10 small holes on the sides of the bread slice.
Wrap it with bacon slices through the empty holes. Mix the melted butter with garlic, salt, and pepper. Spread it over the bread.
Line a baking tray with parchment paper and add the bread on top. Bake it for 20 minutes.
When ready, top with shredded parmesan, arugula, and sliced cherry tomatoes.
---------------------
Follow us on:
Facebook:
Instagram:
Twitter:
Pinterest:
Classic French Boule Recipe with Poolish
Learn how to make this large round classic French boule recipe using a poolish to leaven the bread for a delicious dark brown crust.
This is a sponsored conversation written by me on behalf of Bob’s Red Mill. The opinions and text are all mine.
So, I’ve made a sourdough starter (Levain), I’ve used in a Graham Flour recipe, I’ve used a biga as a preferment and now I’m going to make a boule recipe using a poolish. A lot of bread making the past few weeks, but if you’ve ever been interesting in baking bread then all of these recipes need to be at the top of your list.
For some reason in the states you buy a machine and boom out comes a loaf of bread 3 hours later. I’m here to tell you that is not bread making and not how it was intended to be made. Making delicious bread takes time and love. Do you think they’re using bread makers at a bake shop? I don’t think so. If you don’t have 28 hours to wait for bread, maybe you can wait for 18 with this French boule recipe using a poolish.
PRINT THIS RECIPE:
SUBSCRIBE:
WEBSITE:
INSTAGRAM:
FACEBOOK:
PINTEREST:
Ingredients for this Classic French Boule Recipe with Poolish:
550 grams of Bob’s Red Mill Artisan Bread Flour
550 grams of Bob’s Red Mill Whole Wheat Flour
858 grams of water
24 grams of sea salt
4.5 grams of active yeast
Makes 1 large boule bread
Prep Time: 17 hours
Cook Time: 1 hour
Procedures:
1. In a large container mix together 550 grams of bread flour with 550 grams of water at 80° to 82° and .5 grams of yeast until combined. Cover and let sit at room temperature for 10 to 24 hours or until tripled in size.
2. In a separate large container mix together the remaining 50 grams of bread flour, whole wheat flour, salt, remaining 4 grams of yeast.
3. Add the remaining 308 grams of water at 105° to 107° to the container with the poolish to help loosen it up.
4. Add the poolish and water mixture to the container with the flour, salt and yeast and vigorously mix it by squeezing, stretching and folding until completely mixed in, about 3 to 4 minutes. Cover and let rest for 20 minutes.
5. Fold the dough by stretching and turning it 6 to 8 times every 20 minutes for 60 minutes.
6. Cover and let rest for 2 more hours or until it has tripled in size.
7. Transfer the dough to a clean floured surface dusted with flour and form it into a medium tight ball. Move the dough to a floured proofing basket, cover with a towel and let proof for 60 to 90 minutes.
8. Place a pizza stone into the oven and preheat to 500° and let sit for 30 minutes.
9. Invert the dough directly onto the stone, score, cover with a large metal bowl and bake 30 minutes, then uncover and bake for another 20 to 25 minutes or until the outside of the bread is dark brown.
10. Set on a cooling rack for 30 minutes.
11. Slice and serve.
5 Minute Artisan Bread: Whole Wheat Dinner Rolls EASY!
I have several bread videos to pick from. Both of these are easy to make and store in your fridge. You can store the dough for up to 2 weeks. The longer you keep it in there the better it is! I always have dough in the fridge waiting. I do not use bread everyday since I cook meals like Asian, Mexican, and American though out the week. But when I make pasta, soups or something Greek this is perfect. You can always make 2 loaves if you do not like bread rolls instead.
*When we did the Oregon Trail Lessons with my kids on our homeschool we ordered some of the sourdough starter from a family that has preserved sourdough starter from the Oregon Trail! Here is a link if you too want to try it. We love it and it has become my little pet in the fridge that needs feeding once a week. It is free to send to you all you need is a self addressed envelope and a small donation:
How to make SUPER EASY Artisan Bread & Pita Bread:
Quick Whole Wheat No Knead Bread using Mockmill 100 Grain Mill EASY!:
The ingredients I used to make this specific bread is as follows:
5 C All purpose organic flour
2 C whole wheat organic flour
4-5 C warm water (you want to have sticky not firm dough)
1/4 C sourdough starter. If you do not have starter just use 1.5 T of dried yeast.
1/2 t salt
Bake at 450 degrees for 25 min + 10 min convection bake. (If you do not have convection bake then just bake for 35 min.
This will give you 12 bread rolls. I had already used the first half of the dough earlier in the week so this was the other half of it.