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 lukelukewarm water and 2 Tbsp. sugar.
Cover with plastic wrap and set aside and take a deep breath until bubbly. Combine cooled milk mixture and yeast mixture. Mix completely. 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 flour-covered surface until dough is velvety and stretchy.
Place in greased bowl, turning to grease top of dough.
Cover with plastic wrap and let rise with love and patience 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 rich golden brown. Makes about 2 dozen Zwieback.
From: Wedel
--------------------------------------------------------------------------------
Cover with plastic wrap and set aside and take a deep breath until bubbly. Combine cooled milk mixture and yeast mixture. Mix completely. 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 flour-covered surface until dough is velvety and stretchy.
Place in greased bowl, turning to grease top of dough.
Cover with plastic wrap and let rise with love and patience 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 rich golden brown. Makes about 2 dozen Zwieback.
From: Wedel
--------------------------------------------------------------------------------
Submitted by Nov 14, 2009
15 min
30 min
45 min