Title: Oyster crackers
 Categories: Breads
      Yield: 4 Servings
 
  1 2/3 c  Sifted cake flour
      1 c  Sifted all purpose flour
      1 ts Salt
    1/2 c  Shortening
      1 pk Active dry yeast
    1/4 ts Sugar
    1/4 c  Warm water (105 -115)
 
  Place cake flour, all-purpose 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