Swedish Hardtack

2 envelopes of dry yeast
2 tsp sugar
1 c warm water
1/2 c shortening
1/2 c sugar
1 c scalded milk
2 eggs beaten
1 tsp salt
6 c flour

Directions:

• Mix together yeast, 2 tsp sugar and the warm water. Let stand for 10 minutes.
• (In a separate pot) melt  shortening and 1/2 c sugar in scalded milk
• Let milk mixture cool
• Add salt and 2 c flour to the milk mixture
• Stir milk mixture and add the yeast mixture and the eggs while stirring
• Add the additional 4 c of flour (one at a time)
• Knead the dough and let rise for 1 hour
• Cut dough into 8 portions. Roll those portions out thin with a flatbread rolling pin
• Bake on a cookie sheet in a 400-degree oven for 3-4 minutes
• Turn with a spatula and bake until light brown
• Cool until crisp 
• Cut first