pilot bread :

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  • Living history: How the cracker industry came to bloom in Utah
    Whether they were called biscuits, pilot breads, or crackers — with maritime roots in the form of hardtack — small, flat and crisp baked goods have been a long-time staple of New England larders. In Newburyport, Mass., Theodore Pearson rolled out his version of biscuits in 1792. In 1801, Boston baker Josiah Bent burned his batch with such a crackling, the very sound may have given birth to the ...
    Oct. 11, 2013 - The Salt Lake Tribune

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