Ingredients
2 tbsp. plus 1 cup warm water (110 to 115 degrees)
1 1/2 tsp. sugar
1 1/2 envelope active dry yeast
3 1/2 c. unbleached all-purpose flour and more for kneading and rolling
1 1/2 tsp. salt
4 tbsp. unsalted butter
Vegetable oil for greasing the bowl
Water in a spray bottle for misting
Preparation
Step 1Place 2 tablespoons warm water and 1/2 teaspoon sugar in a small bowl and stir until the sugar dissolves. Sprinkle the yeast on top and let stand until the yeast is dissolved and foamy, about 10 minutes.Step 2Place the flour and salt in a large bowl and mix well. Make a well in the center and pour the remaining 1 cup warm water into the well. Add the yeast mixture, remaining 1 teaspoon sugar, and the butter and stir with a spoon until blended and a dough forms. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Add more flour as needed to keep the dough from sticking. Shape the dough into a smooth ball.Step 3Clean the mixing bowl and grease with oil. Place the dough in the bowl and turn to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 3 hours.Step 4Preheat the oven to 450 degrees. Punch down the dough and separate into 4 or more equal-size pieces with your hands. Place a piece of dough on a lightly floured surface, and cover the remaining pieces with plastic wrap. Lightly flour the dough piece and roll it out with light strokes from the center, rotating the dough a little after each stroke. Shape the dough as desired, into a long, very thin, irregular, free-form strip or a neat rectangle. Cut the rectangle into triangles with a pizza cutter. Place the triangles or the irregular strip on an ungreased baking sheet. Mist the dough with water and prick all over with a fork.Step 5Repeat with another piece of dough and bake until golden brown, 3 to 5 minutes. Turn the crackers over if they are not cooked through (it will depend on how thick they are) and bake 1 to 2 minutes longer. Transfer to wire racks to cool. Repeat with remaining dough. While the crackers bake, roll out remaining dough, making only enough crackers to bake immediately after rolling.Nutritional information is based on 1 cracker
