This is from that Mohonk Guest Cookbook I wrote about previously. It's like a cracker with a little bit of sweetness to it, and it's addictive. I think you could get inventive about docking the dough by poking it with a fork all over, but it's fine without.

Brittle Bread

1/4 cup butter
3 cups flour
1/2 cup sugar
1 egg, beaten
Milk
Coarse salt

Mix flour with butter and sugar. Add egg and enough milk to make a thick dough. Knead on a floured board until smooth and satiny. Roll out with a rolling pin on a board that has been sprinkled with flour mixed with a handful of salt. Roll out very thin, into roughly round shapes to fit on a cookie sheet. Grease the cookie sheet thoroughly. Transfer the dough from the bread board to the cookie sheet by draping it over your rolling pin. I sprinkled some extra salt on the tops. Bake about 20 minutes at 325 degrees, or until golden brown. The amount of baking time depends on how thin the dough has been rolled out, and thinner tastes better.

After 20 minutes I turned the breads over and baked about 7 minutes longer until they were light brown and crisp.

For lunch today we had grilled salmon and I used that rub recipe I posted the other day with the title Memorial Day. I've revised the recipe slightly to decrease the salt and sugar and the cayenne pepper because I thought it was a little too spicy and Mr. Kitchentales thought it had to much salt and sugar. One thing sure: the rub gave the salmon a wonderful flavor. One thing I liked about it was that I had every single one of those many spices in my cupboard, and it's a good feeling to find a use for them.