Zwieback Recipe

Ingredients
<br>- 1 cup milk
<br>- 2 tablespoons butter, cut into pieces
<br>- ½ teaspoon salt
<br>- ¼ cup honey
<br>- 1 (.25 ounce) package active dry yeast
<br>- ¼ cup warm water
<br>- 4 cups all-purpose flour
<br><p></p>Directions
<br>step 1: Heat milk over low heat until just below boiling.  Remove from  heat;stir in butter, honey and salt.  Set aside and let cool.
<br>step 2: 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.
<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.  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).
<br>step 5: 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 6: 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.
<br>


Ingredients
- 1 cup milk
- 2 tablespoons butter, cut into pieces
- ½ teaspoon salt
- ¼ cup honey
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water
- 4 cups all-purpose flour

Directions
step 1: Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.
step 2: 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.
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. 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).
step 5: 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 6: 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.

Mastodon Share