INGREDIENTS

INSTRUCTIONS

For Welbilt/Dak machines add 2 more T water and use 2 tsp yeast for
the 1 1/2    lb. For Welbilt machine add 1 T more water for the 1 lb.
This recipe produces a thin, semicrisp cracker bread that is popular
in Eastern European countries. You can soften the cracker by wrapping
it in damp dish towels fro an hour or so. When it is bendable, spread
with a curry mayonnaise and add layers of meat, tomato, cucumber, and
lettuce sliced paper thin. Roll it up, slice it into 4" wide
sandwiches, and you have a fabulous and unusual late-night snack for  a
card party.  Place all ingredients except milk and sesame seeds in
bread pan,  select Dough setting and press Start.  When dough has risen
long enough, the machine will beep. Turn off  bread machine, remove
bread pan, and turn out dough onto a lightly  floured countertop or
cutting board. Shape dough into a log.  Grease 2 baking sheets or pizza
pans. Preheat oven to 400 deg F.  For 1 1/2 lb: With a sharp knife,
divide dough into either 4 pieces  for large crackers or 10    pieces
for small crackers.  For 1 lb: With a sharp knife, divide dough into
either 3 pieces for  large crackers or 8 pieces fro small crackers.
With a rolling pin, roll each piece into a circle that is paper thin.
To pick up an move the dough, wrap it around the rolling pin then
gently unroll it onto prepared baking sheets or pizza pans. With a
fork, prick the surface of each cracker several times. Brush crackers
with milk and sprinkle sesame seeds on top.  Bake 10 - 12 min until
lightly browned. Remove from oven; remove  cracker from pan and cool on
wire rack. Once crackers have cooled,  wrap in foil, and store at room
temp.  3 large or 8 small crackers.  Menu Selection: Dough  Entered
into MasterCook by Reggie Dwork <reggie@reggie.com>  Recipe by: Bread
Machine Magic, Linda Rehberg & Lois Conway  Posted to Digest
bread-bakers.v097.n081 by Reggie Dwork  <reggie@reggie.com> on Dec 27,
1997

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