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Crisp and paper-thin crackers are easy to make.

These whole-wheat crackers are much easier to make than you might think. You pour a very thin liquid batter into pans, tilt the pans to cover the bottoms evenly, then bake. (Pans that warp with heat won't do the job well.)

Cut crackers in pans when partially baked, then continue baking until brown. Watch carefully; browning tends to be uneven and you must remove crackers as they are ready.

Whole-wheat Bran Crackers

1 cup all-purpose flour

1/2 cup whole-wheat flour

1/2 cup oat bran

1 tablespoon sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

About 5 tablespoons butter or margarine, melted

2 large eggs

1 cup low-fat milk

1 cup water

5 tablespoons grated parmesan cheese

In a bowl, stir together all-purpose flour, whole-wheat flour, oat bran, sugar, baking powder, and baking soda. In another bowl, beat to blend 3 tablespoons butter, eggs, milk, and water. Add to dry ingredients; whisk briskly until smooth. Or, in a food processor, whirl dry ingredients, add liquids, and whirl until smooth.

Generously butter 2 rimmed baking pans, each 10 by 15 inches. At the end of 1 pan, pour 2/3 cup batter. Tilt and swirl pan to cover bottom evenly with batter; it will be a very thin coating. Repeat to coat other pan. Set remaining batter aside.

Put pans in a 350[deg] oven; bake until crackers are just firm to touch, about 5 minutes. Brush tops lightly with some remaining melted butter, then sprinkle crackers in each pan with 1 tablespoon parmesan.

While hot, cut each cracker sheet with a sharp knife (or sharp pizza cutter) lengthwise into 3 equal strips, crosswise into 6 equal strips. Take care not to tear the still-soft crackers as you cut. Continue baking until crackers begin to become brown and crisp, 10 to 20 minutes more. If oven heat is uneven, crackers in some areas of pan will brown faster; gently lift from pan as browned and put on racks to cool. Wash pans, dry, butter, and repeat process to bake remaining batter.

Serve, or store airtight up to 5 days. Freeze to store longer. Makes 7 1/2 dozen.

Per cracker.- 22 cal.; 0 g protein; 1 g fat; 2.7 g carbo.; 32 mg sodium; 8.1 mg chol.
COPYRIGHT 1990 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1990 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Publication:Sunset
Date:Nov 1, 1990
Words:381
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