Zwieback Recipes

ZWIEBACK

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.

ZWIEBACK

Steps:

• Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.
• In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.
• Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F (180 degrees C).
• Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
• With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.

GRANDMA'S ZWIEBACK ROLLS

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.