I'd like to think that the White House Chef was looking for recipes, but my husband pointed out that it's more likely that the word "bomb" prompted a visit from a government security bot.
|Fire Crackers, Version 1|
To fix the problem I had with seeds getting stuck in the injector, I strained the Pepperspread through a medium sieve and the problem was solved. Easy peasy.
For an extra contrast, I tested some of the injected grapes frozen. The texture of the frozen grape is like a Popsicle, and the contrast of cold and spicy is interesting. The downside is that the grape flavor is muted when they're frozen. So if you're thinking about making them, try them both ways and see what you think.
Fire Crackers (version 2)
|Fire Crackers - they look innocent, but they're spicy.|
2 1/4 teaspoons instant yeast
1 tablespoon sugar
2 tablespoons Hot Heads Pepperspread
3 1/2 cups (15 3/4 ounces) bread flour
1 teaspoon salt
1 tablespoon olive oil
Mix the water, yeast, and sugar in the bowl of your stand mixer, and set aside until the mixture becomes foamy. Add the Pepperspread, flour, and salt, and knead with the dough hook until the dough is smooth and elastic. Add the olive oil and continue kneading until all the oil is incorporated. Form the dough into a ball, drizzle with a little olive oil, and return it to the bowl.
Cover the bowl with plastic wrap and set aside until it has doubled, about an hour.
Preheat your oven to 325 degrees and line 3 baking sheets with parchment paper.
Flour your work surface, and knead the dough briefly. (You might consider wearing gloves for this. Your choice.) Divide the dough into three pieces.
|This rolling pin makes divots in dough.|
Use a fork, a dough docker, or whatever pointy object you like to poke holes all over the dough so it won't puff too much during baking. I have a rolling pin that I use for this, but a fork is just fine.
Using a pizza cutter, pastry cutter, knife, or whatever else you like, score the dough into the size and shape of crackers that you like. There is no need to separate the pieces; they will snap apart crisply when the crackers are baked.
There's no need to let these rise, they go into the oven right after they're formed. Roll out the second and third pieces of dough in the same way.
Bake at 325 degrees until the crackers are browned and completely dry and crisp. I find that the first ones will crisp up after about 25 minutes, and after that I check them about every 5 minutes, removing them as they're done.
Let them cool completely before you store them. If they're at all warm when you seal them up in a bag or container, they'll get soft and weird. Once they're completely dry, they store well for a long time. If they last.
This has been submitted to YeastSpotting.