Zwieback Recipe

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Zwieback
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Ingredients:

Directions:

  1. Heat milk over medium-high heat in a small, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Remove from heat. Add butter; stir until melted. Stir in oil, 5 teaspoons sugar, and salt; cool to room temperature.
  2. Dissolve 1 teaspoon sugar and yeast in warm water in a large bowl; let stand 5 minutes. Add milk mixture to yeast mixture; stir to combine. Add egg; stir well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Add flour to yeast mixture, 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a lightly floured surface; knead 5 minutes (dough will feel slightly tacky).
  3. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 30 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
  4. Divide dough in half; divide each half into 6 equal portions. Roll each portion into a ball. Working with 1 ball at a time (cover the remaining dough to prevent drying), gently press or roll each ball into a 2 1/2-inch-long oval on a floured surface. Roll up each oval tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, on a large baking sheet covered with parchment paper. Cover and let rise 45 minutes or until doubled in size.
  5. Preheat oven to 375°.
  6. Uncover rolls. Bake at 375° for 15 minutes or until rolls are browned on bottom and lightly browned on top. Remove from pan, and cool on wire racks.
  7. Note: To toast zwieback, preheat oven to 300°. Slice each roll lengthwise into 1/2-inch-thick slices. Arrange slices in a single layer on a baking sheet. Bake at 300° for 20 minutes or until lightly browned; turn slices over and bake an additional 5 minutes or until crisp. Remove from pan; cool on wire racks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 158.34 Kcal (663 kJ)
Calories from fat 35.47 Kcal
% Daily Value*
Total Fat 3.94g 6%
Cholesterol 21.1mg 7%
Sodium 157.13mg 7%
Potassium 62.22mg 1%
Total Carbs 25.94g 9%
Sugars 1.82g 7%
Dietary Fiber 1.14g 5%
Protein 4.3g 9%
Iron 0.4mg 2%
Calcium 21.1mg 2%
Amount Per 100 g
Calories 280.35 Kcal (1174 kJ)
Calories from fat 62.8 Kcal
% Daily Value*
Total Fat 6.98g 6%
Cholesterol 37.35mg 7%
Sodium 278.2mg 7%
Potassium 110.17mg 1%
Total Carbs 45.93g 9%
Sugars 3.21g 7%
Dietary Fiber 2.02g 5%
Protein 7.61g 9%
Iron 0.7mg 2%
Calcium 37.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

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