Good, Old Fashioned hardtack - just
like yer great grampy used to break his teeth on
OK, I have been doing a little more testing and am now very pleased
with my homemade hardtack. By good fortune, the finished product
of a 4-cup batch seems to almost perfectly fill a 3lbs coffee can.
That makes for a nice keg - and mostly airtight to boot!
- Bread machine
- 1 3/4 inch round biscuit cutter (smallest cutter of a $4, 3
piece set from Wal-Mart)
- cookie sheets
- 4 cups flour - 2 cups white, 2 cups whole wheat
- 1 teaspoon salt
- 1 teaspoon yeast
- 1 1/2 cup hot water (plus maybe a tablespoon if it comes out
a tad dry)
Yeild: about 1440 caliories in 110 biscuits.
I set the bread machine to Dough Only. 90 minutes later, I take
out the dough and roll it out to about 1/4 inch thick. Cut bunches
and bunches of little biscuits, and lay them out on a floured (not
greased) cookie sheet, about 1/4 inch apart. Scoop up the left over
dough, mash it and flatten it out to about 1/4 inch thickness, repeat
cutting and placing biscuits. Keep going 'til you can get no mo
Pop in the oven at 350° for 20 minutes (until golden brown)
let cool for a couple hours. Heat to 200° for a couple hours.
Let cool (repeated cooling 'sweats' out the moisture) Heat to 200°
and bake some more.
This makes a biscuit that can fit in your mouth - so it can soak
up some saliva before you try to crunch it. They are a little fluffier
than the regular flat dough kind made with bisquick, so they crunch
up better -easier on your teeth. They are essentially flour in an
edible form (a handful or 4 makes a nice snack.) I have considered
grinding them back into flour and seeing if I could make some kind
of bread. They do mix very well with soups and such - and break
down well in coffee.