Zwieback

• 2 c. milk
• 1/2 c. lukewarm water
• 1/2 c. butter
• 2 egg yolks, beaten
• 1 Tbsp. salt
• 8 c. (approx) unbleached flour
• 4 Tbsp. sugar
• 2 Tbsp. active dry yeast

Melt butter in warm milk over medium heat. Add salt and 2 Tbsp. of the sugar. Cool to lukewarm. Meanwhile, sprinkle yeast over lukewarm water and 2 Tbsp. sugar.

Cover with plastic wrap and set aside until bubbly. Combine cooled milk mixture and yeast mixture. Mix well. Add beaten egg yolks.

Slowly add 3 cups flour, beating on low with electric mixer. Add 1 cup at a time to make a soft dough.

Knead on floured board until dough is velvety and elastic.

Place in greased bowl, turning to grease top of dough.

Cover with plastic wrap and let rise in warm place until double in size. Form dough into small balls, one slightly smaller on top of the other.

Place on greased baking sheet about 2 inches apart.

Let rise until almost double and bake at 375°F for about 10-15 minutes or until golden brown. Makes about 2 dozen Zwieback.

From: Wedel


--------------------------------------------------------------------------------