1 pk Dry yeast
1/4 c Warm water — (105-115)
1 c Skim milk — warmed
(105-115)
2 tb Margarine — melted
1 tb Honey
2 1/4 c Flour, all-purpose
1 1/2 c Flour, whole-grain wheat
3 tb Dried onions — minced
1 ts Dried rosemary — crushed
1/2 ts Salt
Vegetable cooking spray
Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Add warm
milk, margarine, and honey; stir well. Stir in 2 cups all-purpose flour,
whole wheat flour, onion, rosemary, and salt to form a stiff dough. Turn
the dough out onto a lightly floured surface. Knead until smooth and
elastic (about 7 minutes); add enough remaining flour to prevent dough from
sticking to hands. Place dough in a bowl coated with cooking spray, turning
to coat top. Cover and let rise in a warm place (85-degrees), free from
drafts, 1 hour, or until doubled in bulk. Punch dough down, and divide into
4 equal portions, shaping each portion into a ball (cover the remaining
dough while working to prevent it from drying out). Roll 1 ball into a 15 x
12-inch paper-thin rectangle on a baking sheet coated with cooking spray.
Score the dough by making 2 lengthwise cuts and 5 crosswise cuts to form 18
crackers. Prick entire surface liberally with a fork (do not allow to
rise). Bake at 300-degrees for 23 minutes or until lightly browned. Remove
from pan; let cool completely on a wire rack. Separate into individual
crackers. Repeat
procedure with remaining dough. Store in an airtight container.
Yields
12 Servings