Cracker Bread
By Chef Matthew Bousquet, Mirepoix Restaurant, Sonoma County. CA

Ingredients:
9 cups All Purpose Flour
3 tbls. Salt
2 tbls. Sugar
1 Butter (melted, then cooled)
3 tbls. Yeast
3 cup Warm Water (about 110°F)

Procedure:
1. Combine all dry ingredients. Mix water and yeast, allow yeast to bloom. After butter is cooled, add to liquids. Combine all and knead by hand. Cover and proof until doubles in size. Punch down, break into fist sized lumps and roll thin.

2. Brush with oil or butter and top as you wish & we are currently using salt, fresh rosemary (sun-dried and ground in a spice grinder), and red onion.

3. Bake at 375°F for about 15 minutes, or until done.

Other Great Chef Recipes:
Braised Pork Belly with a Spinach-Onion Stew
and a Caper-Raisin Sauce

Cracker Bread

Crimson Lentil encrusted Diver Scallop
with Fingerling Truffle Potato Salad, Caviar and a Cucumber Vinigrette

Duck Confit and Wild Mushroom Ragout

Grilled Flatiron Steak with Crispy Onions, Creamed Potatoes,
Cabernet Franc Butter & Green Peppercorn Oil

Red Wine Poached Pears with a Mache Salad,
Blue Cheese Mousse & Toasted Black Mission Fig Bread

Seared Foie gras with Vanilla Brioche, Granny Smith Apple Slaw

Seared Tuna with Crispy Leek-cilantro Salad
and Raspberry Red Pepper Jelly

Other Related Links:
Mirepoix Restaurant

Chateau Felice