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jf glass, cut into 3-inch crackers. Place on cookie sheet and prick center twice with tines of fork.
Bake for 8 minutes; turn and bake 6 to 8 minutes, or until crackers have several golden spots and are slightly colored on the edges. Remove and place on a rack to cool.
Poppy seed cracker bread
3/4 cup warm water
1 pkg. dry yeast
1tsp. sugar
1 tsp. salt
1 egg, beaten
4-5 cups all-purpose flour
In large mixing bowl, combine warm water and yeast. Stir to dissolve the yeast.
Add sugar and salt. Blend in beaten ggg.
Mix in 1 cup all-purpose flour and beat until smooth. Gradually blend in 1-1/2 to 2 cups of flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in 1/2 to 1 cup additional flour until the dough is firm and resilient and no longer sticks to the work surface.
Transfer to a greased bowl and cover with plastic wrap. Secure with an elastic band and set aside to rise until double in bulk.
Preheat the oven to 425 degrees.
Generously grease 3 baking sheets.
Turn the dough out and divide into 8 portions. Place 1 portion on a greased baking sheet. Roll out as thinly as possible. Brush the surface of the dough with cold water, then sprinkle on a generous amount of poppy seeds. Gently press the seeds into the dough with your fingertips;
Bake for 5 to 7 minutes, or until lightly browned around the edges. Remove the bread from the baking sheet and transfer immediately to a cooling rack.
Alternate the 3 baking sheets until all 8 portions of dough are cooked. Be sure to allow each baking sheet to cool to room temperature before applying more grease and rolling another portion of dough on it.
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