Zweiback For Bread Machine Recipes
ZWEIBACK FOR BREAD MACHINE
Categories Bread
Number Of Ingredients 8
Steps:
- Set bread machine to "dough" Form zweibach & let rise 425 degrees x13 min.
ZWIEBACK ROLLS
"FRESH ZWIEBACK is baked in many German Mennonite homes to serve to friends who might drop in, or for the weekly Sunday dinner known as Faspa. Instead of butter, we served jelly with our zwieback. Cold sliced meats and cheeses were delicious with these tasty rolls, too!"
Provided by Taste of Home
Time 50m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water; set aside. In a large bowl, combine milk and shortening; stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour; beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball; press one small ball atop of each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown.
Nutrition Facts :
GRANDMA'S ZWIEBACK ROLLS
When Mother baked zweiback rolls-which means "twice baked"-she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for "fsapa" a meal of cold meat, cheese, jelly and coffee.
Provided by Taste of Home
Time 1h
Yield 24 rolls.
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts : Calories 168 calories, Fat 6g fat, Cholesterol 0 cholesterol, Sodium 299mg sodium, Carbohydrate 27g carbohydrate, Fiber 4g protein.
ZWIEBACK
This is an adopted recipe. Original intro: "Traditional Russian-Mennonite double buns: buns with a little knob or mini-bun on top." (Thanks Zenith/Cornelia)
Provided by Pamela
Categories Yeast Breads
Time 19m
Yield 36 buns
Number Of Ingredients 7
Steps:
- Dissolve yeast in lukewarm water and sugar; let rise.
- Scald milk and allow to cool.
- In a large bowl, combine milk, butter, yeast and salt.
- Beat in enough flour to make a stiff batter.
- Add more flour to make a smooth soft dough.
- Knead well.
- Cover and let rise until dough doubles in bulk.
- Form buns the size of a large walnut.
- Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
- Place on a greased pan.
- Let rise until doubled in bulk.
- Bake in 350 F oven for about 15-20 minutes.
Nutrition Facts : Calories 130.9, Fat 5.8, SaturatedFat 3.6, Cholesterol 15.4, Sodium 108.2, Carbohydrate 16.7, Fiber 0.6, Sugar 0.2, Protein 2.8
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