UNLEAVENED BREAD

        1 small cream cheese (3 oz.)

        7 T butter

        2 C + 2 T flour

        ½ C milk, plus or minus as needed

        ¼ tsp. salt

        Soften cream cheese & butter & blend in mixer.

        Mix salt into ½ of flour and add to first mix.

        Blend in rest of flour alternating with milk.

        Dough should be stiff. Chill ½ hour or in fridge overnight

        Using flour on hands pinch off dough to make a thumb sized roll – about 4” long.

        On ungreased baking sheet pat flat a little thicker than a cracker,

        to make roll shape approximately 2 & ½” wide - 5” long.

        Pierce the top with a fork like a saltine. Should make about 9 flat loaves.

        Bake at 400 degrees for 15 minutes until light brown. When cool store covered.

        Note: Do not over bake – use as small amount of extra flour as possible.

        Best eaten in 24 hours.