Vegetable-Flecked Semolina Crackers
Categories: Breads, Quickbreads
Yield: 12 servings

1/3 c shredded carrot
2 T minced onions
2 T minced dried mushrooms
1 T minced sundried tomatoes *
2 t dried basil
2/3 c unbleached flour
2/3 c semolina flour
2 T grated Parmesan cheese
1 t baking powder
3/4 t salt
1/3 c plus 1 T water
2 T olive oil

* Not oil-packed.

Preheat the oven to 250F. Line a baking sheet with waxed paper.
Spread the carrot over the paper; top with the onion. Bake for
about 30 minutes to dry out the vegetables. Cool on the baking
sheet on a wire rack. Increase the oven temperature to 350F.

In a large bowl, combine the dried carrots and onion with the
mushrooms, tomatoes, and basil. Add the unbleached and semolina
flours, the cheese, baking powder, and salt; mix well with a
fork.
Make a well in the center. Add the water and oil. Mix with a
wooden spoon until the dough begins to gather. (If the dough is
slightly dry add another tablespoon of water). Knead with hands
into a ball.

Roll the dough between the palms of hands into a thick rope.
Wrap in waxed paper and chill for 15 minutes.

After the dough has chilled, cut it into 12 equal pieces.
Working with one piece at a time (keep the remaining dough
covered), shape into a ball. Place the ball of dough between two
pieces of lightly-floured waxed paper and roll out to a 4 to 5
inch
circle.

Remove the waxed paper and place the circle on a large baking
sheet. Repeat with the rest of the dough. The crackers can touch
as they do not spread during baking.

Bake for 15 minutes at 350F, or until lightly golden but not
brown. Cool on wire racks. Store in an airtight container.
These big, thin, golden wafers are streaked with vegetable
pieces.

Makes 12 crackers.