Bread Cracker

1. 1

   In a small bowl, dissolve the yeast and sugar in the water.

2. 2

   In a medium bowl, blend the flour and salt.

3. 3

   Make a well in the center of the dry ingredients and add the vegetable oil and caraway seeds.

4. 4

   Add the yeast mixture and stir the dry ingredients into the wet ingredients.

5. 5

   Remove the dough to a lightly floured board and kneed a few times until smooth.

6. 6

   Transfer to an oiled bowl, turn the dough to grease it: let rise until doubled in bulk, about 1 hour.

7. 7

   Preheat oven to 350F (180C) F, punch the dough down and cut into 20 pieces or 40 pieces if you prefer smaller crackers.

8. 8

   Roll each piece into a ball and press into a disk.

9. 9

   Roll one disk of dough out as thin as possible, by hand or with a pasta machine into a round or oblong.

10. 10

    Place 2 to 4 crackers (however many will fit) on a lightly oiled baking sheet and prick with a fork at 2 inch intervals.

11. 11

    Bake until lightly browned around the edges, about 15 minutes.

12. 12

    Remove to a rack and allow to cool and finish drying out.

13. 13

    Store in an airtight tin.

* Per serving · 4 servings · Values may vary.

No additional tips available.