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Cracker Bread

5 1/2 cup flour, divided
1 package dry yeast
1 tsp salt
2 cup warm water (105-115 degrees)
1/3 cup butter or margarine, melted
2 Tbsp sesame seeds, toasted

Combine 4 cups flour, yeast, and salt in a large mixing bowl; stir
well. Gradually add water to flour mixture, stirring well. Add
butter; beat at medium speed of an electric mixer until blended.
Gradually stir in enough remaining flour to make a stiff dough.
Turn dough out onto a floured surface, and knead until smooth and
elastic (about 4 minutes). Place in a well-greased bowl, turning
to grease top. Cover and let rise in a warm place (85 degrees),
free from drafts, 1 hour or until doubled in bulk.

Punch dough down, and divide into 10 equal portions. Shape each
portion into a ball, and place on a lightly floured surface; let
rest 10 minutes. Roll each ball to a 10-inch round on a lightly
floured surface, rolling only enough to bake at one time. Chill
extra dough to slow down the rising process as you await oven space.
Place rolled rounds on lightly greased baking sheets. Brush lightly
with cold water, and sprinkle lightly with sesame seeds. Prick
entire surface with fork. (Do not allow to rise.)

Bake at 350 degrees for 25 minutes or until lightly browned and
crisp. Remove from pans, and let cool on wire racks. Repeat with
remaining balls of dough.


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