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SESAME SEED CRACKERS 
5 1/2 to 6 c. flour, divided
1 pkg. dry yeast
1 tsp. salt
2 c. water (105 to 115 degrees)
1/3 c. butter, melted
2 tbsp. sesame seeds, toasted (optional)

Combine 4 cups flour, yeast, and salt. Gradually add water; stir well. Add butter; beat with electric mixer on medium until blended well. Stir in enough remaining flour to make stiff dough.

Turn dough onto floured surface; knead for about 4 minutes. Place in well greased bowl, turning to grease top. Cover; let rise 1 hour. Punch down dough; divide into 10 equal portions. Shape into smooth balls; let rest 10 minutes. Roll out on floured surfaces only enough to bake one at a time. Chill extra dough while baking. Brush lightly with cold water; sprinkle with sesame seed. Prick entire surface liberally with fork (do not allow to rise). Bake 25 minutes at 350 degree or until lightly browned and crispy.

Note: Cinnamon sugar, seasoned salt, salt, or grated Parmesan cheese may be substituted for sesame seed.

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