---------- Recipe via Meal-Master (tm) v8.05
       Title: Bread Cracker
  Categories: Breads
       Yield: 1 servings
       1    Active dry yeast
       1 tb Sugar
   1 1/2 c  Warm water; (105 to 115)
       3 c  All-purpose flour; (3 to 3
            Or whole wheat flour *
       2 ts Salt
     1/4 c  Vegetable oil
       1 tb Crushed caraway
            Or fennel or cumin seeds
   * (or three parts all-purpose to one part rye, buckwheat,
   corn or oat flour).
   In a small bowl, dissolve the yeast and sugar in the water.
   In a medium bowl, blend the flour and salt.  Make a well in
   the center of the dry ingredients and add the vegetable oil
   and caraway seeds.  Add the yeast mixture and stir the dry
   ingredients into the wet ingredients.
   Remove the dough to a lightly floured board and kneed a few
   times until smooth.  Transfer to an oiled bowl, turn the
   dough to grease it: let rise until doubled in bulk, about 1
   Preheat oven to 350, punch the dough down and cut into 20
   pieces.  Roll each piece into a ball and press into a disk.
    Roll one disk of dough out as thin as possible, by hand or
   with a pasta machine. into a round or oblong.
   Place 2-4 crackers (however many will fit) on a lightly
   oiled baking sheet and prick with a fork at 2 inch
   intervals.  Bake until lightly browned around the edges,
   about 15 minutes.  Remove to a rack and allow to cool and
   finish drying out.  store in an airtight tin.  Repeat with
   the remaining balls of dough. (makes 20 very large
   Source is from Women Day, years ago.
   NOTE: Try putting the seed in the dough, sprinkle them on
   top before baking.  Paint the dough with egg yoke mixed
   with water for a glaze.  Put coarse salt and cracked pepper
   on top.JM.
   From ksmith3001@juno.com (Katherine L Smith)