Sugar Zwieback Recipe

Ingredients
<br>- 1 cup milk
<br>- 4 tablespoons butter, cut into pieces
<br>- ¼ cup honey
<br>- ½ teaspoon salt
<br>- ⅔ cup white sugar
<br>- 1 (.25 ounce) package active dry yeast
<br>- ¼ cup warm water
<br>- 1  egg
<br>- 4 cups all-purpose flour
<br>- ½ teaspoon freshly grated nutmeg
<br><p></p>Directions
<br>step 1: Heat milk in a small saucepan until just starting to bubble.  Remove from  heat; stir in butter, honey and salt.  Set aside and let cool.  Set aside 2 teaspoons sugar.  Stir remaining sugar into milk mixture.  Let cool to room temp.
<br>step 2: In a large bowl, combine yeast and lukewarm water.  Set aside 5 minutes for yeast to soften.   Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
<br>step 3: 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.   Brush tops of rounds with water and sprinkle with reserved sugar.  Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
<br>step 4: 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.
<br>step 5: 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 for 5 minutes.  Turn slices and bake 5 to 7 minutes longer, or until golden on both sides.  Turn off heat and leave in unopened oven until cool, about 45 minutes.  Store in tightly covered container.
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Ingredients
- 1 cup milk
- 4 tablespoons butter, cut into pieces
- ¼ cup honey
- ½ teaspoon salt
- ⅔ cup white sugar
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water
- 1 egg
- 4 cups all-purpose flour
- ½ teaspoon freshly grated nutmeg

Directions
step 1: Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
step 2: In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
step 3: 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. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
step 4: 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.
step 5: 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 for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

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