![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkM5tebzd_nxojG_MIb3m3BmZVomv4kUu4a-tT1ozzX_3NcsPUklC-ydYp4cXCcNe_MsOnbO74TzOsSgcgQBJ6XjryGPCT4D0nzJ642n1CMu-EcLBWxnONsa7gDfEjk5R02XM9-2IQApE/s1600/18110040_10158551174175023_1070512192_o.jpg)
Hard is right!
All you need is 2.5 cups of flour mixed with a teaspoon of salt.
Knead in about 1 cup of water a quarter cup at a time. Roll it out, poke it lots with a fork, cut it into shapes, and bake for 30 mins at 375.
Let it cool for the afternoon before you put it away.
And here’s the recipe. Remember, I used an entire cup of water.
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Sorry about the wrinkles.
All you need is 2.5 cups of flour mixed with a teaspoon of salt.
Knead in about 1 cup of water a quarter cup at a time. Roll it out, poke it lots with a fork, cut it into shapes, and bake for 30 mins at 375.
Let it cool for the afternoon before you put it away.
And here’s the recipe. Remember, I used an entire cup of water.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIieG0ecsfhu9TbB9zX8Hxgz4i0ryV3YHkWiTS2ggQsv6lkbwua8Gjs0fky4TVVv-3Fxop4uCLp0mwco1Wi0-9iFuTOGPT41grWf609iZ09jm1iGqwQ1Pl0j7dBWhFomLNAKThPciW5c0/s640/1B1D47CC-A118-4EB3-943D-479C37401972.jpeg)
Sorry about the wrinkles.
For longest life, after cooling rebake the bread at 250 degrees for an hour.
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