Soda Crackers Recipe makes a delicious homemade snack for children and adults alike.
They are delicious sandwiched with various cheeses, lunchmeats and peanut butter.
The crackers can be crumbled up and added to meatloaf, casseroles, chicken stuffing and various soups.
Add 1 cup sifted flour, instant yeast, sugar, cream of tarter, baking soda and salt in a large mixing bowl.
Stir together to mix well.
Stir in hot water and peanut oil.
Add rest of flour and form into a dough ball.
Lightly flour a cutting board.
Knead doughball until it is soft and pliable. Takes about five minutes of kneading.
Grease a large mixing bowl with peanut oil, drop the dough in the bowl and turn it over to coat all sides of the dough.
Cover bowl with plastic wrap or aluminum foil.
Place the bowl in the refrigerator for 16-18 hours to rise.
Yeast dough will rise very slowly in cool refrigerator temperatures.
After dough has risen, turn it out onto a large pastry cloth or cutting board that has been sprinkled generously with sifted flour.
Pat the dough down a little, sprinkle it with more flour so it will not start to stick.
Roll the dough out into a rectangle shape 1/16th thick.
If your pastry board or cloth is too small, divide your dough before rolling it out and cut the dough in 2" squares.
It is imperative that your dough be rolled this thin before baking the crackers.
Sprinkle both sides of the cut Soda Cracker dough generously with salt, unless you want salt free crackers.
Press the dough squares lightly on top and bottom sides with the palm of your hand so the salt better adheres to the dough.
Line a cookie baking pan with ungreased parchment paper.
Make sure that the parchment paper lies flat on your cookie sheet or baking pan and does not curl up.
You can prevent your parchment paper from curling up by lightly greasing under the four corners of the paper before you lay the squares of dough on it.
Place your cut cracker dough 1" apart on the cookie sheet.
Poke holes in the crackers with the tines of a fork to prevent the cracker dough from puffing up too much during baking.
Bake in a 350F. preheated oven 15-20 minutes or until crisp and the Soda Crackers test done in the center when one is broken in half.
When they are done, remove the crackers with a metal spatula to a cooling rack and let them set until they are completely cool.
Store the cooled Soda Crackers in an airtight container.
Recipe adapted from: King Arther Flour
Soda Crackers Recipe got the name Soda from Sodium Bicarbonate (baking soda) that is in the recipe formula and got the name Cracker from the crackling sound they make when broken in half.
In 1895, Dr. John Harvey Kellogg (the creator of Kellogg’s cereal) patented a process for creating peanut butter from raw peanuts in 1895.
In 1937, my Daddy opened his country store and one of his customer's most favorite snacks was soda crackers sandwiched with creamy peanut butter.
These crackers were called NABS which is short for the Nabisco Company name, who was the originator of the peanut butter crackers.