Recipe - Oyster Crackers

1 2/3 cup Sifted cake flour
1 cup Sifted all purpose flour
1 teaspoon Salt
One half cup Shortening
1 pack Active dry yeast
One fourth teaspoon Sugar
One fourth cup Warm water (105 115)

Place cake flour, allpurpose flour and salt in food processor bowl with
metal blade. Cover and process 2 seconds to aerate. Divide shortening into
10 pieces and distribute evenly over dry ingredients. Process 15 to 20
seconds, or until fine crumbs form. In small bowl, sprinkle yeast and sugar
over warm water; stir until dissolved. While processor is running, pour
yeast mixture through feed tube in a steady stream. Process until mixture
forms a ball; continue processing for 2 minutes. Carefully turn out dough
onto lightly floured surface. With floured, rolling pin, roll out dough as
thin as possible into a rectangle. Fold each long side to center; then fold
each end to center to form a smaller rectangle. Repeat rolling and folding
twice more, adding flour to surface as necessary to keep dough from
sticking. Roll out dough into an 8 x 6' rectangle. Cut rectangle into 48
(1") squares. Place squares 1" apart, on greased large baking sheet. With
fork, prick each square once. Bake in 375 oven 20 to 25 minutes or until
lightly browned. Immediately remove from baking sheet. Cool on racks. Store
in airtight container up to 1 week. Makes 4 dozen crackers.

From: Farm Journal's Homemade Breads Shared By: Pat Stockett

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini