Homemade Soda Crackers

Crunchy homemade soda crackers

It was always fun when we had homemade soda crackers dripping with my Grandpa's, and later on, my Uncle Ken's "Hansen's Honey" right from the hive. In this picture, Theresa is dressed and ready to work in the family honey business. Because she was allergic to bees, Theresa worked in the cannery (the back porch of the family home) with her mother. This was a hard and dangerous job. Her mother Effie once received serious burns from a honey can exploding on the stove. This accident had Effie bedridden for a period of time. I am sure this canning job of Theresa's youth was the foundation of her tireless, hard-working lifestyle that would follow her through her life.

When I think about the food of my childhood I think about all the preservatives my mom kept me from eating. In these days of a gluten-free rage, I can't help but think, is it the gluten or the mass quantities of preservatives we put in our bodies? Thanks mom for making everything home-cooked right down to the crackers and hamburger buns!

Homemade Soda Crackers

Ingredients

1 1/2 cups All-Purpose Flour

2 t. yeast

1/4 t. salt

1/4 t. baking soda

1/4 t. cream of tartar

2/3 cup hot water

1 t. sugar

2 T. shortening

2 T. butter

Directions

In a large mixing bowl, combine the hot water and yeast. Stir well and sit for a minute or two. Mix in the sugar, shortening and butter. Sit for another minute until cooled to room temperature.

Mix in the baking soda and cream of tarter and 1 cup of the flour. Let the mixture sit for about 10 minutes.. Then add the remaining flour to make a workable dough. Knead the dough by hand for about 5 minutes until it becomes soft and elastic. Place the dough in a bowl, cover with wrap and place in the refrigerator overnight.

Punch the dough down and then roll the dough into a large rectangle as think as you can get it without tearing the dough. Rest the dough as you roll occasionally and it becomes easier to roll. (Make sure your counter is well floured so the dough will not stick.

Prick the dough all over with a fork and then cut into squares. Transfer each square to a baking sheet leaving space between each.

Bake in preheated 425 degree oven for about 12 minutes (watch closely because time really depends on the thickness of your dough). When crackers are lightly browned, remove from oven. Brush the crackers with melted butter and then sprinkle lightly with salt. Cool!

When completely cooled, store in an airtight container.