Fondue Crackers Recipe

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Fondue Crackers Recipe

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Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.

Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.

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Fondue Crackers

Ingredients

1 1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
4 tbsp (1/2 stick) butter or
1 margarine, softened
1/2 lb (8 ounces) swiss cheese,
1 shredded (2 to 2-1/2 cups,
1 loosely packed)
1/4 cup water

Preparation

If you want the flavor of cheese fondue, but don't want the fuss and
commotion, try these crackers. You may never bother with the real
thing again. These cheese crackers are very rich, but very light.
They are excellent with a light Alsatian Gewurztraminer or Grey
Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F.

In a large bowl or in the food processor, mix the flour, salt,
pepper, and nutmeg. Cut in the butter until the mixture resembles
coarse meal. Add the cheese and blend until it is evenly coated.
Blend in the water to form a dough that will hold together in a
cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured
surface of pastry cloth, roll out to about 3/8 inch thick. Cut into
bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased
sheet, making sure the edges of the crackers are not touching.

Bake for 15 minutes. Turn the crackers over and continue baking
another 10 to 15 minutes, until medium brown. These crackers should
be crisp. Cool them on racks. Yield: 70-80.

VARIATIONS: For a more traditional fondue taste, add 1 teaspoon
Kirsch or cherry liqueur when adding the water. And use two different
types of Swiss cheese, such as Gruyere and Emmenthaler. From: Jr Byers

Servings: 80