Have water at 110°-115°F and all other ingredients at room temperature.

Measure the first 5 ingredients into a bowl; blend. Set aside. Pour the water into a mixing bowl; add the yeast. Let stand 3 to 5 minutes; stir. Add egg and 1/2 the flour-mixture. Beat 2 minutes with electric mixer on medium speed, or by hand until smooth. STOP MIXER. Add the rest of the ingredients and beat again with a spoon until smooth...1 to 1-1/2 minutes. Scrape down batter from sides of bowl. Cover. Let rise in warm place until doubled...about 30 minutes. Prepare Sugar-mixture. Preheat oven to 400°F.

Beat down raised batter in about 25 strokes. This is a thick, somewhat sticky batter. Butter two 12- x 15-inch baking sheets. Pour about 1/4 cup of the Sugar-mixture into the middle of a 12-inch piece of waxed paper. Drop 1 tablespoon of batter at a time into the Sugar-mixture. Turn over with fingertips so it can be handled. Press into 4- to 5-inch ovals, 1/8-inch thick. Add Sugar-mixture as needed. Place six ovals on a sheet; these will not spread. Bake at once 12 to 15 minutes. Remove from pan to rack. Ovals will crisp as they cool.

*You can substitute Instant (fast-rising) Yeast in place of Active Dry Yeast in batter/no knead recipes. When using Instant Yeast, expect your batter/dough to rise about 50% faster. Adjust your rise times accordingly. Traditional methods: use equal amounts; Bread Machine: use 1/2 tsp Instant Yeast OR 3/4 tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information on baking.