Recipe: Cracker Bread

Cracker Bread
Source: Southern Living

Cracker bread, a thin, crisp flatbread, is popping up on menus all across the country. You might see individual-sized rounds sprinkled with dried herbs and served with hot soup, or giant sesame seed versions tucked into large baskets on appetizer tables, intended for breaking into bite-size pieces and serving with dips or spreads. Sprinkled with cinnamon and sugar, this bread becomes a tea time treat, while grated Parmesan cheese or chopped nuts dress it for snack time. You just can't beat cracker bread whenever you want something to munch on--serve it fresh from the oven, plain or slathered with butter. Don't worry if your cracker bread doesn't bake perfectly round, perfectly flat, or evenly browned. Irregularity in its look is what gives each round its individual character.

5 1/2 cup all-purpose 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.