Watch how to make this recipe. Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour. Preheat the oven to 350 degrees F.

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Telugu Hq Video Songs Free Download 2012. Instructions • Whisk together the flour, cheese powder, yeast, salt, and baking powder. If you're using baker's ammonia in place of baking powder, set it aside. • Add the shortening, working it in to make an unevenly crumbly mixture.

• If you're using baker's ammonia, dissolve it in a tablespoon of the ice water, and sprinkle it over the dry mixture before adding the remaining ice water. Whether you're using baking powder or baker's ammonia, stir and toss in enough of the ice water to make a cohesive (but not sticky) dough. • Divide the dough in half, and shape each half into a small rectangular slab. • Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours; don't chill longer than that. Preheat the oven to 400°F. • Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.

Working with one piece at a time, roll the dough about 1/16' thick, or slightly thicker. If you don't have parchment, roll on a lightly floured work surface or silicone rolling mat. The dough will have ragged, uneven edges; that's OK.

Just try to make it as even as possible. • If you've used parchment, gently slide the parchment and crackers onto a baking sheet. Cut the dough into 1 1/4' squares; a rolling pizza wheel works well here. Don't separate the squares.

If you haven't used parchment, gently fold the rolled dough in half, pick it up, and place it on a lightly greased cookie sheet, THEN cut it. • Prick each square with the tines of a fork. • Bake the crackers for about 8 minutes, till the ones on the outside are starting to brown around the edges. Remove them from the oven, and transfer the browned crackers to a cooling rack or piece of parchment; they're done. Quickly and carefully pull the remaining crackers apart to separate them.

Return to the oven. • Bake for an additional 3 minutes or so, or until the remaining crackers are a very light golden brown. You'll need to watch these closely at the end; don't walk away from the oven. They go from golden to dark brown very quickly. • Remove them from the oven, and cool right on the pan. When completely cool, store in an airtight container.

Tips from our bakers • Italian-Style Flour rolls out very easily; it's a good choice for crackers, where you need to roll the dough thinly. It also makes a lovely, crisp cracker.

If you use all-purpose flour, you may need to increase the water by a teaspoon or so; and you may not be able to roll the dough as thinly. • This is a great recipe for baker's ammonia, which makes light, ultra-crisp cookies and crackers. Note that using baker's ammonia may shorten the baking time just a tad, so be attentive while the crackers are baking. • Can you use freshly grated soft cheese instead of cheese powder?

No, not if you want the same crisp result. Can you use freshly grated Parmesan? No, not if you want the same result, but you'll probably get some tasty crackers anyway; give it a try. These are killer. Absolutely killer. I did find that using the Baker's Ammonia was essential.

And I like KA cheddar powder over others I have purchased. I grind sea salt over the top before cutting into squares, and lightly press the salt granules into the dough. When I bake, I'll check for browning on the outer edges, break the crackers apart, and return non-browned to the oven. Then I'll check in a couple of minutes, remove the golden brown ones to a rack, return to the oven, and do this a couple of times. A little patience for a huge reward. With some tweaks, I think this could be a great recipe, but as written it has a few flaws.

Flouring the parchment created an unpleasant layer of partially cooked flour on the bottom of the crackers. The second sheet, I omitted the flour and the results were much better. 400º seemed too low and I increased it to 450º for the second sheet. Either way, the cooking times listed were not long enough for crispy crackers.

The instructions indicate that the crackers should be no thinner than 1/16', but any thicker and crispiness is never achieved. Inspired by other comments, I added some crushed French thyme and when the crackers were thin, add the salt and rolled one more time. For the first batch I used a pizza cutter but the dough pulled a lot. Second sheet I used ravioli cutters and this was much prettier and effective. Measuring Flour Measuring flour accurately is the key to success with these King Arthur Flour recipes.

Choose one of the following methods: • To measure by volume: Fluff the flour in the bag or canister, gently spoon it into a measuring cup, and sweep off any excess. See our video:. • To measure by weight: All recipe ingredients, including flour, are listed in American and metric weights as well as volume. When following a recipe, use the options at the top of the list of ingredients to select how you want measurements to display: To bake your very best when following King Arthur Flour recipes.