CRISPY CRACKER BREAD

1/4 ounce active dry yeast, (1 package)
1 cup warm water, (105 to 115 degrees F)
2 teaspoons sugar
1 teaspoon salt
3 tablespoons butter or margarine, melted
2 1/2 cups all-purpose flour (up to 3)
1 egg, slightly beaten
coarse salt
coarse pepper
sesame seed

Heat oven to 400 degrees F. Grease 2 cookie sheets.

In large bowl dissolve yeast in warm water. Stir in sugar, 1 teaspoon salt and butter.

Gradually stir in flour, 1 cup at a time, using enough flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth (5 minutes).

Divide dough into 4 equal portions; shape into balls. Let rest 10 minutes; roll each ball into a 12-inch circle. Place on greased cookie sheets.

Brush with beaten egg; sprinkle with salt and pepper or sesame seed.

Bake for 10 to 15 minutes or until lightly browned. Cool completely on wire rack. (Bread will be irregular in shape and browning.)

To serve, break into pieces.

Source: Land O Lakes Treasury of Country Recipes