Black Sesame Crackers
- 2 qt. bread flour
- 2-1/4 cups milk
- 1 cup butter, softened
- 6 each eggs
- 1 Tbsp. salt
- 1/3 cup black sesame seeds
- Beat all ingredients except sesame seeds in bowl of mixer fitted with dough hook 10 min.
- (Dough will be stiff.)
- Cover with plastic wrap; refrigerate several hours.
- Portion dough into 16 (2-1/2-oz.)
- pieces (or into 8 pieces for trial recipe).
- Press 1 piece into 1/4-inch-thick rectangle.
- Using a pasta machine set on #1, begin rolling dough.
- Tuck rounded ends in (to keep rectangular shape) and roll again using next thinner setting.
- Continue processing until dough is 1/16-inch thick and forms about a 21x4-inch rectangle.
- Cut dough lengthwise in half, then cut each half crosswise into 20 (2-inch) squares, trimming away ends as needed.
- Transfer squares to parchment-lined sheet pan, spacing at least 1 inch apart.
- Continue with remaining dough pieces.
- Dock dough and spray lightly with water; sprinkle with sesame seeds.
- Bake in 375 degrees F convection oven 4 to 5 min.
- or until lightly browned, rotating pans if necessary for even browning.
bread flour, milk, butter, eggs, salt, black sesame seeds
Taken from www.kraftrecipes.com/recipes/black-sesame-crackers-125422.aspx (may not work)