MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Graham Crackers
Categories: Breads, Snacks
Yield: 2 dozen

1 c (113g) Whole wheat flour
+=OR=+
1 c (96g) whole wheat pastry
- Flour *
1 c (120g) Unbleached A-P Flour
1/4 c (50g) granulated sugar
1/2 ts Table salt
1 ts Cinnamon
1 ts Baking powder
1 lg Egg
1/4 c (50g) vegetable oil
1/4 c (85g) honey
2 tb (to 3 tb 28g to 43g) milk
Add'l milk, for glaze
cinnamon sugar; opt, for
- topping

* Also known as graham flour.

Combine the whole wheat flour, all-purpose flour, sugar,
salt, cinnamon, and baking powder in a medium-sized
bowl.

In a separate bowl, whisk the egg with the oil, honey,
and 2 tablespoons milk. Stir this egg mixture into the
dry ingredients until you have a fairly stiff dough,
adding more milk if necessary. Knead the dough gently
until smooth.

Wrap the dough and chill it until firm, about 1 hour (or
longer, if it's more convenient).

Set the oven @ 300┬║F/150┬║C.

Divide the dough in half and, working with one piece at
a time, roll the dough out about 1/16" thick onto a
piece of parchment paper.

Transfer the rolled-out dough on the parchment paper to
a baking sheet. Repeat with the second piece of dough.

Brush both pieces of dough with milk then sprinkle with
the cinnamon sugar.

Bake the sheets of dough for 10 minutes, rotating the
pans after 5 minutes.

Remove pans from the oven, and use a rolling pizza wheel
or sharp knife to cut the sheets of dough into 3" x 2"
rectangles; don't separate them, just cut them.

Return the cut crackers to the oven, and continue to
bake for 18 to 20 minutes.

Turn off the oven, and open the oven door wide for 5
minutes. After the majority of the oven's heat has
dissipated, shut the oven door, and let it cool down for
20 minutes with the crackers inside; this will help them
become as crisp as possible.

Remove the crackers from the oven, transfer them to a
cooling rack, and cool completely.

Store the crackers, well-wrapped, at room temperature
for up to a week; freeze for longer storage.

TIPS FROM OUR BAKERS: In testing and re-testing these
crackers, we found that the thin, 1/16" roll-out was
essential to getting them perfectly crisp. Rolling the
dough out on parchment paper is especially helpful for
this reason.

Do you know why graham crackers are called graham
crackers? Sylvester Graham, a minister who lived and
preached in the first half of the 19th century, carried
on a dietary crusade in favor of whole wheat flour,
arguing that to separate the bran from the rest of the
wheat berry was against the will of God. Thus whole
wheat flour, or graham flour - flour milled from the
whole wheat berry, rather than just the endosperm. And
thus graham crackers - sweet, crisp crackers made from
whole wheat flour.

RECIPE FROM: https://www.kingarthurbaki

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