Zwieback
1 pkg. yeast
1/3 c. sugar
1/4 c. warm water
3/4 c. milk, warm
1/4 c. butter or margarine, melted
2 eggs
1/4 tsp. ea. cinnamon, nutmeg & mace
1/2 c. rye flour
4 - 4-1/2 c. flour
1/2 tsp. salt
In a large bowl, dissolve yeast and 1 tsp. sugar in water. Let stand until bubbly. Combine milk, remaining sugar, butter and salt. Add milk mixture to yeast mixture, then beat in eggs, cinnamon, nutmeg, mace and rye flour until smooth. With a heavy duty mixer or wooden spoon, beat in 3-1/2 c. flour. Turn dough onto floured board and knead for 10 minutes. Let dough rise again. Divide into 4 pieces and roll each into 10” long loaf on 2 greased baking sheets. Bake in 350 degree oven for 25 minutes or until golden brown. When cooled, slice diagonally 1/2” thick. Arrange on baking sheet closely and bake in 200 degree oven for 1 hour, turning slices over and baking another 1 hour. Cool slices on rack.
Zwieback means twice-baked in German. Or get your family’s favorite bread and bake it in the oven for the second time to toast it dry and hard.
