My elder bonus son arrived for a visit on Sunday morning. After his father picked him up at the airport, they arrived here at 10:30. I put together brunch featuring my adaptation of King Arthur's Butterscotch Apple Sweet Rolls. I had made the filling last year and frozen it, so it was easy to put them together this morning. We had them with scrambled eggs.
Ken Haedrich has a recipe for Yeasted Olive Oil Dough that he uses for flatbread or crispy pizza crust. I modified the recipe, so while I use his suggested variation of half whole wheat flour, I replace the remaining AP flour with King Arthur's Italian-Style flour and add 2 Tbs. semolina flour. In the early summer, I used the crust to make one giant flatbread, which we broke into crackers and ate with soup. On Sunday, I made the dough again, but to control the baking better, I divided the dough in half, and once I had rolled out a half, I brushed it with avocado oil, then cut the piece into 5x5 cm crackers. I also baked each pan at 375F convection, on the second rack up (middle of the oven) for ten minutes, turning halfway through the time. After removing it from the oven, I separated all the crackers, then carefully pushed them off the parchment onto the still hot pan and let them cool there without touching each other. I have not sampled any tonight, but they are crisp and should be thick enough to hold up to being spread with hummus or dipped into it without breaking. I will be making hummus tomorrow and testing them. The taste, I noted, last time I made them, is not assertive, so they should go well with a variety of toppings or dips.
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