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Prep Time: 180 Minutes Cook Time: 45 Minutes |
Ready In: 225 Minutes Servings: 6 |
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This is just one of the many recipes for Zwieback in my family. I like it because it uses some whole wheat flour and a lot less salt then others. Ingredients:
1/2 cup warm water |
2 tablespoons active dry yeast |
1 1/2 cups warm milk |
1/3 cup sugar |
2 teaspoons salt |
2 eggs |
1 cup shortening (or 1/2 c butter, 1/2 c oil) |
5 cups unbleached all-purpose flour |
2 cups whole wheat flour |
Directions:
1. Soften yeast in 1/2 c warm water.
2. Mix 1 1/2 C warm milk with 1/3 c sugar, 2 tsp salt, 2 eggs, and 1 c shortening.
3. Add yeast mixture.
4. Add about half the flour and mix until smooth.
5. Add enough additional flour to handle easily.
6. Knead until smooth and elastic.
7. Cover and let rise until double.
8. Punch down and let rise again until almost double.
9. Shape by placing a walnut sized ball of dough on top of another just a bit larger, on a greased bakins sheet. Let rise. Bake at 400 12-15 minutes.
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