Bath Oliver Crackers

 4 tbsp butter 
 1/2 cup milk 
 1/4 oz. package active dry yeast or 3/5 oz 
         (18 g) cake fresh yeast
 3 cups flour sifted with a pinch of salt 

Stir the butter and milk in a saucepan over low heat
until the butter is melted; cool until tepid and add
the yeast.  Let the mixture stand for 10 minutes, or
until the yeast foams.  Mix the flour in very smoothly;
knead the dough well, wrap it in a warmed cloth, put
it into a bowl and place it in a warm place for 15
minutes.  Roll out the dough eight or nine times, 
folding it in thirds after each rolling.  Finally roll
it out 1/4-inch thick  Stamp it into crackers with a
biscuit cutter; prick them well with a fork, and bake
them on baking sheets in a preheated 350-degree oven
until the crackers are lightly browned--about 30
minutes. 
 
Source:  Time-Life series The Good Cook, 
         volume Cookies & Crackers