Poppy
D. Hely
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La Belle Cuisine - More Bread Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith,"

Curried Poppy Seed Crackers

"We may live without friends;
We may live without books;
But civilized man cannot live without cooks."
~ Meredith Owen

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Poppy Party
Novak, Shirley
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Summer
Hammerle, J.
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Curried Poppy Seed Crackers

The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(makes about 16 large crackers)

1/4 cup plus 2 tablespoons lukewarm (110 degrees F.) water
1 1/2 teaspoons active dried yeast
1/2 teaspoon sugar
1 1/2 teaspoons White Dog Café Curry Powder,
or other high-quality curry powder
1/2 teaspoon salt
1 egg, separated
1 1/2 cups all-purpose flour, plus more as needed
1 tablespoon poppy seeds

Pour the lukewarm water into a large mixing bowl. Sprinkle the yeast on
top of the water and stir until it dissolves. Stir in the sugar, curry powder,
and salt. Whisk in the yolk. Add 1 cup of flour and mix with a wooden
spoon until smooth. Gradually add 1/2 cup of the flour until the dough
becomes too difficult to stir.
Turn out the dough onto a floured surface and knead in enough additional flour to form a cohesive dough. Continue kneading and adding small
amounts of flour until the dough is firm, resilient, and no longer sticks to
the work surface. Transfer to a greased bowl and cover with plastic wrap.
Set aside in a draft-free place to rise until doubled in bilk, about 1 hour.
Preheat the oven to 425 degrees F.
Invert a jell-roll pan and generously oil what is now the top. When
the dough has doubled in bulk, punch it down and divide it into 8 equal
portions. Place 1 portion at a time on the oiled, upside-down baking
sheet. Use a rolling pin to roll out the dough as thinly as possible. Wet
your hands in cold water and use your fingertips to spread the dough out farther, until it’s stretched to the point where it has holes and is almost transparent. Using a pastry brush, lightly coat the dough with cold water. Sprinkle some of the poppy seeds onto the moistened dough. Gently
press the seeds into the dough with your fingertips. Repeat with the
remaining pieces of dough.
Bake each batch on the inverted pan until crisp and golden, 5 to 7
minutes. Let cool on the pan. Break each batch in half or thirds.
Store in an airtight container.