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The Circle B Kitchen has been blogging since September, 2009.  We have loads of recipes and thoughts on food to share in the coming weeks and months, so come back and check in often!  We love hearing from you and hope you'll leave a comment or shoot an email our way.  Whether you have questions about a recipe or the site in general, please let us know...    Contact me at      pberry@circle-B-kitchen.com

Hey Guys!!

I've got a couple new Circle B Kitchen features that I'm pretty excited to tell you about!  Firstly, I've started a new series on my Matters and Musings page dealing with quick and easy dinner prep.  We all have those nights when it seems that there just isn't time to get dinner together or we just don't feel like cooking and I've got some nifty ideas and recipes for you on that subject.  I’ll be posting something new as often as I can, so check it out!!  The other change is a little more subtle, but still pretty awesome.  At least I think so.  

Here's the thing... sometimes reading through a recipe to figure out what you're supposed to do and when you’re supposed to do it can be a huge pain, especially if you're in a hurry or time is limited.  And the truth is that in the restaurant world, recipes are not laid out the way they are for home cooks, so I've added a feature that sort of mimics how things are often done in restaurant kitchens, which is to add a section to each recipe after the ingredients list called "prep".  In that section, I will list each step to take to get everything prepped and ready before you ever start the actual cooking.  It's sort of based on the whole "mis en place" theory, which truly does make cooking faster and easier.  I hope you find both of these helpful in getting dinner on the table quickly, easily and with a lot less hassle.

Big hugs from the Circle B Kitchen...


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Previously, on Circle B Kitchen...

Pear Salad with Blue Cheese and Candied Pecans

Creamy Tomato Soup with Italian Sausage and Tortellini

Cheese-y Chicken Quesadilla Pie

       A Rustic Seeded Loaf

Foolproof Lemon Meringue Pie

Pumpkin Spice Cookies with Cream Cheese Frosting

Miso-Glazed Salmon and Ramen Noodles

Shredded Chicken for Tacos 

Homemade Salsa Verde

Circle B Kitchen Hacks

Baby Girl Pasta with Beets

Mexican Sloppy Joe Sliders

Fresh Fig Crostata

Snickerdoodle Peach Cobbler


Some of Our Favorite
      Things For the

Cranberry Upside-Down Cake

Homemade Eggnog

Homemade Dinner Rolls

Brown Sugar Pie

Baked Christmas Pasta

Hot Toddy Pudding Cake

Cranberry Oat Scones

Nutella Thumbprint Cookies

Lemon Blueberry Scones in a Jar

Persimmon Cookies

Old Fashioned Gingerbread with Whipped Coconut Cream

Apple Cinnamon Dutch Baby

Persimmon Pudding Cake


Chocolate-Cranberry Biscotti

Apple Ginger Pudding Cake

Cinnamon Swirl Quick Bread with Crumb Topping

Apple Butter Spice Cake with Rum Icing

Chocolate Bark with Cranberry Granola and Sea Salt

Apple Molasses Gingerbread Cake


And just in case you were wondering...



Our oldest daughter, Erin, has been riding, training and showing horses since she was a teenager.  She graduated from Colorado St. University with a degree in Equine Science and is now Financial and Administrative Manager for HETRA (Heartland Equine Therapeutic Riding Association), which provides therapy through horseback riding for children and adults with disabilities such as cerebral palsy, spina bifida, muscular dystrophy, cystic fibrosis, brain tumors, head injuries, blindness, autism, and strokes.  For more information or to donate to this amazing cause, please visit http://www.hetra.org/ .



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I was thumbing through my Bread Baker's Apprentice the other day and found a bookmark I'd placed on the page with this recipe quite a long while ago.  Somehow in all the busy-ness of the last few months, I'd totally forgotten that I'd wanted to make this.  So I just stopped everything and threw this together.  It really is that easy.  Making the dough is a cinch.  The only thing that may seem tedious for some is the kneading, but I absolutely love kneading dough, so that was no problem. 

There is something so wonderful about taking this shaggy bit of tacky dough and through a process of working it with your hands, feel it slowly become something else entirely.  I absolutely love the moment I can feel it turn into that soft, satiny pillow that begins to gently yield under the pressure of my hands.  This recipe asks you to knead for 10 minutes, but I felt it needed closer to 15 to get to that point where I could really stretch it to get the windowpane effect (see light through it without breaking). 

The rest went so quickly, and it really was fun to apply the seeds and flavorings.  I sprinkled on sesame seeds, caraway seeds, poppy seeds, kosher salt and a little paprika.  Wow.  The flavors were so good with the crunch of that crispy cracker; with a glass of wine, it was truly delectable.

There is nothing quite like this cracker bread right out of the oven.  You really must see for yourself.


Printable Recipe
Adapted from The Bread Baker's Apprentice

1 ½ cups unbleached bread flour
½ tsp salt
½ tsp instant yeast
1 tablespoon honey
1 tablespoon vegetable oil
1/3 to ½ cup water, at room temperature

In a mixing bowl, stir together the flour, salt, yeast, honey, oil and just enough water to bring everything together into a ball.  You may not need the full ½ cup water, but be prepared to use it all if needed.

Sprinkle some flour on the counter and transfer the dough to the counter.  Knead for about 10 minutes, or until the ingredients are evenly distributed.  The dough should pass the windowpane test and register 77 to 81 degrees.  The dough should be satiny to the touch, not tacky, and supple enough to stretch when pulled.  Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.  Cover the bowl with plastic wrap.

Ferment at room temperature for 90 minutes, or until the dough doubles in size.

Mist the counter lightly with spray oil and transfer the dough to the counter.  Press the dough into a square with your hands and dust the top of the dough lightly with flour.  Roll it out with a rolling pin into a paper-thin sheet about 15 inches by 12 inches.  You may have to stop from time to time so that the gluten can relax.  At these times, lift the dough from the counter and wave it a little, and then lay it back down.  Cover it with a towel or plastic wrap while it relaxes.  When it is the desired thinness, let the dough relax for 5 minutes.  Line a sheet pan with baking parchment.  Carefully lift the sheet of dough and lay it on the parchment.  If it overlaps the edge of the pan, snip off the excess with scissors.

Preheat the oven to 350 degrees with the oven rack on the middle shelf.  Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (poppy seeds, cumin seeds, paprika, caraway seeds, kosher salt, etc.)  Be careful with spices; a little goes a long way.  If you want precut crackers, use a pizza cutter to score the dough before baking (it will break off when cooled).  Or omit the scoring and it will break into shards.

Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (time will depend on how thinly and evenly you rolled the dough).

When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.  You can then snap then apart or snap off shards and serve.  You really must let it cool for the required 10 minutes.  It gets crispy as it cools.

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Reader Comments (7)

I always wondered how to do these crackers! I've seen them pop up in quite a few restaurants lately and they're addicting. Question though--what's the windowpane test?


April 29, 2010 | Unregistered CommenterMandy

The windowpane test is just a way to see if your dough has been kneaded adequately. To test the dough, you break off a bit of it, roll it in a ball and then start stretching it until you can almost see through it (like a window). If you can do that without the dough breaking or getting a hole, then your dough is ready to rise. You are so right, Mandy, these are very addicting and you won't believe how easy they are to make.

April 29, 2010 | Registered CommenterPatrice Berry

I just found your website last night when I seen your cracker pics. I just purchased The Bread Bakers Apprentice and it is awesome! I made the cinnamon raisin bread and it is too die for!!!! I love your recipes and will be trying some soon. Also I love Trader Joes and you are lucky. The closest one to me is St Louis which is 2 hrs away.

April 29, 2010 | Unregistered CommenterCathy

look so crunchy and good.
how long can they keep/how to srote them?

April 29, 2010 | Unregistered Commentertia

I stored them in a ziploc bag in my bread tin, and 2 days later they were still as crunchy as the first day. They seem to keep very well.

April 30, 2010 | Registered CommenterPatrice Berry

made them and they were amazing.

Thanks for the recipe...

March 21, 2012 | Unregistered CommenterVasundhara

You're welcome, Vasundhara. So glad you liked them!

March 22, 2012 | Registered CommenterPatrice Berry

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