Crispy Cracker Bowl Bread Recipe

Crispy Cracker Bowl Bread

Printable recipe card

These adorable crispy cracker bowls are fun for entertaining. Your guests will think you went to a lot of trouble to make these unique bowls. Little do they know that they are fairly easy and quick to make.

Ingredients

  • 1 1/2 cups bread flour
  • 1/2 cup semolina flour
  • 1/4 cup flax meal
  • 1/2 tsp salt
  • 1 tbsp poppy seeds
  • 1 tbsp sesame seeds
  • 3/4 tsp instant yeast
  • 2 tbsp liquid honey
  • 2 tbsp olive oil
  • 1/2 to 3/4 cup lukewarm water

Method

When I make a recipe I always like to measure out all my ingredients ahead of time so I won't forget anything. In a large bowl add the flour, semolina, flax meal, poppy seeds, sesame seeds, salt and yeast. Using a whisk mix all the ingredients together.

Add in the olive oil, honey and the lukewarm water ( 100F to 110F ). Mix together then pour out onto a lightly floured surface and knead for 8 - 10 minutes. If you are using a stand mixer then mix for 5 - 6 minutes with a dough hook. The dough should become smooth and elastic.

Roll dough into a ball and place into a greased bowl. Making sure that you turn over the dough so it will be lightly covered with oil on all sides. Cover with plastic wrap and allow to rest for 1 hour. After the dough has doubled in bulk spray a flat surface with an oil spray such as "Pam". This will help the dough from sticking to the counter.

Pour out the dough onto the sprayed surface. Cut dough in half and place one piece back into the greased bowl and cover. This will help to prevent the dough from drying out while working on the other piece.

Using a rolling pin, roll out the dough as thin as possible ( thin as paper ) with out tearing the dough. If the dough won't roll out paper thin allow to rest for 5 minutes then continue.

Make sure the dough is paper thin. Cut the dough into a 6 inch circles. I used a bowl or side plate as a template to cut out the circles.

Using the back of a no-stick muffin pans. Spray the back lightly with the oil spray. Lift the circles and place on the muffin tins. Try not to let the circles touch each other. Leaving the middle section empty. Once that is done remove the other half of dough and repeat.

Bake both muffin tins in a preheated 400F for 15-20 minutes or till lightly golden brown. Remove from oven then cool for 1 minute. To remove from the muffin tins slowly rock the cups back and forth till they come loose. Turn over and cool on wire rack. Makes 12 to 18 cups.