Homemade White Cheddar CHEEZ-ITS

By vealam

Ingredients

• For the topping:
• 3/4 cup all-purpose flour
• 1 + 1/2 teaspoons instant yeast (I like Saf )
• 1/8 teaspoon salt
• 1/8 teaspoon baking soda
• 1/8 teaspoon sugar
• 1/8 teaspoon white vinegar
• 1/4 cup + 3 tablespoons water
• 1 tablespoon butter
• 1 tablespoon olive or vegetable oil, plus more for greasing
• 4 about 4 ounces extra sharp white cheddar cheese, shredded from a block (not pre-shredded)(I like Cabot)
• coarse salt
• black pepper

Details

Servings 36
Preparation time 30mins
Cooking time 42mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

In a medium bowl whisk the flour, yeast, salt, baking soda and sugar together.
In a small saucepan bring the water, butter and oil to a simmer, stir to melt the butter. Remove from heat and let cool
Add the vinegar to the water then pour it over the flour mixture and stir until combined. The dough will be soft and sticky.
Grease a medium bowl and set the dough in it. Cover with plastic wrap and refrigerate overnight.
The next day bring the dough to room temperature.
Line 2 large baking sheets with silpats or parchment paper. Preheat oven to 350 degrees F.
Divid the dough in half and on a heavily floured work surface use a rolling pin to roll one out to about a 6 x 4 rectangle. Think of the rectangle in thirds - fold the left third over to the center then the right third over that. This will help make flaky layers.
Turn the dough and roll it out until it is almost paper thin. Use a pizza cutter and ruler to cut into 3 or 4-inch squares. Use a bench knife or thin spatula to transfer them to the baking sheet.
Poke each one all over with a toothpick about 5 - 6 times. Sprinkle each one with a little cheese, salt and pepper.
Bake 10 - 14 minutes - until lightly golden. You can pull a cracker out to test - blow on it to cool - it should crunch when you bite into it.
Repeat with the remaining dough until all the crackers are cooked. Let them cool completely and don't cover them tightly for a few hours - it will help them stay crunchy. I just laid a piece of parchment over mine to protect them. Then store in a tightly covered container up to 3 days.