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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? e-edition | subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... El Nino's effects remain uncertain for Southern Oregon ... Habitat for Humanity volunteers raise walls and hope for Medford family ... Gold Hill residents say city dawdled as streets flooded ... El Nino's effects remain uncertain for Southern Oregon ... Prudence Hilburn: Bake something different — cracker bread Comment By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Apr. 1, 2015 at 8:40 AM By Prudence Hilburn More Content Now Posted Apr. 1, 2015 at 8:40 AM » Social News There’s more to bread baking in the South than just biscuits and cornbread. Although these two signature breads will always have a special place on the Southern table, from time to time we like to try something a little different. How about some cracker bread for a change? This crisp, thin bread is the perfect partner for salads or pasta. It also is good as a snack bread spread with butter. If you want to serve it with a pasta dish, you could sprinkle it with some favorite Italian herbs. The first time I tasted cracker bread was when I was a contestant in the Pillsbury Bake-Off held in Hawaii. The Hawaiian version is called Lavosh and I must say that my palate, as well as my husband’s, quickly adapted to this new treat. The following recipe for cracker bread is from my cookbook titled “A Treasury of Southern Baking,” published by HarperCollins in 1993. If you would like some freshly baked sweet rolls, but don’t have the time to make them from scratch, you will be delighted with a recipe I found in one of my Gooseberry Patch cookbooks. The wonderful Orange Breakfast Crescents are made using refrigerated crescent roll dough. These are so good that I wouldn’t be surprised if your family and guests think you spent hours making the yeast dough from scratch. This is a great addition to the Easter breakfast bread tray, and the fact that it is so easy to make is a bonus. Processor Cracker Bread Ingredients: 2 1/3 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon sugar 1 egg 2 tablespoons butter or margarine 1/2 cup milk 3 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon caraway seeds Preheat the oven to 475 degrees. Flour a large baking sheet (at least 10-by-15 inches). In the bowl of a food processor fitted with the steel blade, combine the flour, salt, sugar, egg, butter and milk. Process until the dough forms a ball. Let stand for at least 1 hour. On a lightly floured surface, roll the dough very thin (about 1/8 inch thick). Combine the seeds in a small bowl. Sprinkle the seeds over the dough. Roll the dough again just enough to push the seeds into it. Place on the large, floured baking sheet. Place a pan of hot water on the shelf beneath the one holding the bread. Bake for 5 minutes. Remove the pan of water. Reduce the temperature to 350 degrees. Bake an additional 20 minutes, until the bread is golden brown. Remove from the pan and place on a rack to cool. When completely cooled, break the bread into irregular pieces. Orange Breakfast Crescents Ingredients: 3 oz. cream cheese 3 tablespoons sugar 1/4 teaspoon almond extract 1 teaspoon orange zest, grated 1 pkg. (8 count) refrigerated crescent rolls Blend first 4 ingredients. Separate dough into triangles. Divide cheese mixture among dough triangles, spread, leaving a 1/4-inch border. Roll each, starting at the long edge. Place on lightly greased cookie sheet, shaping into crescents. Bake at 350 degrees for 15 minutes or until lightly browned. Topping: 1/2 cup powdered sugar 1 tablespoon orange juice 1 teaspoon orange zest, grated 1 teaspoon margarine, melted 1/8 teaspoon almond extract Combine all ingredients while rolls are baking. Spread over hot crescent rolls and serve immediately. Prudence Hilburn is a columnist for The Gadsden (Ala.) Times. By Prudence Hilburn More Content Now MailTribune.com By Prudence Hilburn More Content Now Posted Apr. 1, 2015 at 8:40 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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