- 1 1/2 cups (6.75 oz) unbleached bread flour
- 1/2 tsp (.13 oz) salt
- 1/2 tsp (.055 oz) instant yeast
- 1 Tb (.75 oz) sugar
- 1 Tb (.5 oz) vegetable oil
- 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
- Chopped roasted salted peanuts to sprinkle
In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test and register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing). Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors. I've cut spoon shapes out of the dough.
Preheat the oven to 350 degrees Fahrenheit (180ºC) with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle with the peanuts.
Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.
Here they are! So what can we spoon with them?
I've been meaning to make homemade peanut butter for a long time, and I've been meaning to make homemade Nutella for a even longer time. (I even had this Zen recipe bookmarked). I thought this was a good oportunity to make one of them, but since I couldn't decide which one to make, I've combined both and came up with my own version of Peanutella, a peanut-chocolate spread, or in this case, dip! I've based my recipe on Zen's but besides substituting hazelnuts for peanuts, I've changed a few more things.
- 1 cup toasted peanuts
- 1/3 cocoa powder
- 1/4 + 1 tbsp brown sugar
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1-2 tbsp oil
I have a Magic Bullet, but if you don't have one you can do it in a food processor. First process the sugar until you have a fine powder. Remove, set aside and add the peanuts. Process until the peanuts start loosing their natural oil and start forming a paste. Add the sugar, cocoa, vanilla and salt. Keep mixing and add oil little by little until you're happy with its consistency. Keep refrigerated.
Peanutella is my new favourite thing!
It's ok to double dip!
Let's get to the bottom of it!
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