Thin sheets of yeast dough are partiallybaked, then topped with garlic and three types of cheese andthen baked again until cheese is melted. This ‘beer cracker’is served in pubs — hence the name.
Recipe: Beer Crackers Toppedwith Garlic and Three Cheeses
1 1/4 cups warm water (105°F to 115°F/ 40°C to 45°C) 2 (1/4-ounce) packages dry yeast 1 teaspoon granulated sugar 1/4 cup white cornmeal 1 tablespoon olive oil 2 teaspoons coarse salt3 1/4 cups all purpose flour2 cups grated mozzarella cheese 1 cup crumbled Gorgonzola cheese 1 cup freshly grated Parmesan cheese 4 teaspoons minced garlic 4 tablespoons chopped fresh parsley 4 tablespoons chopped green onions
Place 1 1/4 cups warm water in large bowl.Sprinkle yeast and sugar over; stir to blend. Let stand untilyeast dissolves, about 10 minutes. Mix in cornmeal, oil and salt.
Add 3 cups flour to yeast mixture; stiruntil dough forms. Turn dough out onto floured work surface.Add remaining 1/4 cup flour; knead until dough is smooth andelastic, about 2 minutes.
Lightly oil clean large bowl. Add dough;turn to coat. Cover with plastic wrap, then kitchen towel. Letdough rise in warm draft-free area until doubled in volume, about45 minutes.
Punch dough down. Turn out onto flouredsurface; knead briefly until smooth. Return to oiled bowl; turnto coat. Cover with plastic, then kitchen towel. Let dough rise40 minutes. Punch dough down. Turn out onto floured surface.Divide into 4 pieces. Cover with plastic; chill at least 1 houror overnight.
Preheat oven to 450°F (230°C).Oil 11 x 15-inch baking sheet. Roll out 1 dough piece to 1/8-inch-thickrectangle. Transfer to prepared baking sheet. Using fingers,gently stretch dough to edges of baking sheet.
Bake until golden, puffed and crisp, about8 minutes. Remove from oven.
Top with 1/2 cup mozzarella, 1/4 cup Gorgonzola,1/4 cup Parmesan and 1 teaspoon garlic.
Return cracker to oven; bake until cheesemelts and bubbles, about 4 minutes. Remove from oven.
Sprinkle with 1 tablespoon each of parsleyand green onions. Remove cracker from baking sheet. Cool bakingsheet. Repeat with remaining dough, cheeses, garlic, parsleyand onions.
Break warm crackers into pieces.
Serves 12 to 16.
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