Onion Parmesan Cracker Bread

Total Time: 33 mins Preparation Time: 25 mins Cook Time: 8 mins

Ingredients

• Servings: 32
• 1/3 cup warm water (100 - 110 degrees f)
• 1/4 ounce active dry yeast (1 pkg)
• 1 teaspoon honey
• 1 1/2 cups all-purpose flour, plus extra for rolling dough
• 1/2 cup medium rye flour
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/3 cup water, at room temperature (80 degrees f)
• 2 -4 tablespoons minced dried onion
• 1 large egg , beaten
• 2 tablespoons freshly grated parmesan cheese, divided

Recipe

• 1 place the kneading blade in an 8-cup food processor bowl. add 1/3 cup warm water, yeast and honey; pulse a few times. let stand 10 minutes.
• 2 add the flours, olive oil, salt, 1/3 cup water, and onion. pulse 3 to 4 times to mix; process 1 minute. the dough should form a ball around the blade. if additional water or flour is needed, add by the tablespoon.
• 3 place the dough in a lightly greased bowl, turning to grease the surface. cover and let rise in a warm place for 45 minutes.
• 4 arrange the oven racks so one's at the top, and one's at the bottom. preheat the oven to 400°f.
• 5 divide the dough into four equal balls. working with one ball at a time, roll the dough into a 12" to 13" circle. place each circle on a large piece of parchment paper.
• 6 roll the remaining dough into 12" to 13" circles, placing each on a sheet of parchment paper. dust any remaining flour off the circles with a pastry brush; if you don't, the surface will become gummy when you brush on the egg , reducing the crispness.
• 7 allow the circles to rest for 5 minutes. brush some of the beaten egg on each circle; sprinkle each with ¼ of the cheese.
• 8 slide one dough circle with its parchment onto a large baking sheet; repeat with a second dough circle on another baking sheet.
• 9 place one baking sheet on the oven's top rack, the other baking sheet on the bottom rack.
• 10 bake the breads for 4 to 5 minutes, then reverse the baking sheets top to bottom and bake for another 4 to 5 minutes. the dough should puff up in places, and turn golden.
• 11 remove the baking sheets from the oven, and slide the breads off the parchment onto a rack to cool.
• 12 repeat with the remaining two pieces of dough. note: these last two breads may bake more quickly, as the sheets are hot; so watch carefully.
• 13 break the cracker breads into pieces to serve; or place in an airtight container to store.