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Blue Ginger Cracker Dough

Ming says: At the restaurant, we get tons of requests for this recipe, which is the basis of our much-loved house crackers. But this easily made, garlic and spice-spiked dough also produces great scallion pancakes and other treats, depending on how the dough is rolled and what's added to it. It also keeps beautifully: freeze it in quarter- or half-pound quantities in airtight plastic bags, defrost it at room temperature, and you can fix the kind of baked specialties that make a meal.

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  • 1 tablespoon cumin seed

  • 1 tablespoon coriander seed

  • 1 tablespoon fennel seed

  • 1 teaspoon black peppercorn

  • 2 tablespoons active dry Yeast

  • 6.5 cups bread Flour

  • 1 cup Extra Virgin Olive Oil

  • 2 tablespoons minced Garlic

  • 2 tablespoons Kosher salt


  • 1.

    Using a mortar and pestle or a spice grinder, grind the cumin, coriander, fennel, and peppercorns and combine them in a medium bowl.

  • 2.

    Set aside.

  • 3.

    In a 5-quart mixer bowl, or very large bowl if working by hand, combine in this order the yeast, 2 1/2 cups cold water, the flour, oil, garlic, and salt.

  • 4.

    Using a dough hook, mix at low speed until the flour's gluten is fully developed and the dough is smooth and doesn't tear easily when stretched, about 15 minutes.

  • 5.

    Remove the dough from the machine and knead in the spices.

  • 6.

    If working by hand, combine the yeast, flour, oil, and salt and mound the mixture on a work surface.

  • 7.

    With your fingers, make a well in the mixture.

  • 8.

    Add 2 1/2 cups cold water to the well and, working with a pastry scraper or large fork, gradually incorporate the flour into the water, as if you were making fresh pasta.

  • 9.

    Work the dough into a rough ball and then knead in the garlic and the spice mixture.

  • 10.

    Continue to knead until the dough becomes smooth, 10 to 12 minutes.

  • 11.

    Cover the dough with plastic wrap.

  • 12.

    If using immediately, allow the dough to rise in a warm place until doubled in bulk, about 1 hour.

  • 13.

    Otherwise, refrigerate or freeze until ready to use. Lasts about 1 week, tightly wrapped and refrigerated, 3 to 4 weeks frozen.


Use the dough to wrap miniature franks for superior pigs in a blanket. The dough makes a great pizza crust. Roll it into a 14- to 12-inch-thick circle and proceed as you normally do when preparing pizza. For a great hors d'oeuvre, cut the dough into 2 by 14-inch sticks, deep-fry them, and pass the sticks with your favorite tomato or pesto dip.

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