Sugar Zwieback Recipes

Steps:

• Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble.
• Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts.
• Let the mixture cool to 100° to 105°F, or until barely warm.
• Combine the milk mixture and the yeast mixture in a large bowl.
• Stir in the cinnamon, nutmeg and salt, and beat in the egg.
• Mix in the unbleached flour, 1/2 cup at a time.
• When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes).
• Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours.
• Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves.
• If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier.
• Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them.
• Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes.
• Bake the bread in a preheated 350°F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190°F.
• Cool overnight, uncovered, on a wire rack.
• The next day, preheat the oven to 200°F With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick.
• Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour.
• Increase the oven temperature to 300°F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks.
• When thoroughly cooled, these will keep for many weeks in an airtight container.
• Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.

Steps:

• In a small bowl, dissolve yeast and sugar in water; set aside. In a large bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. , Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough will be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. , Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. , Preheat oven to 375°. Bake until golden, 28-32 minutes. Remove from pans to wire racks. Serve warm.

Steps:

• Dissolve yeast in warm water; set aside. In a large bowl, combine milk and shortening; stir to melt shortening. When cool, add sugar and salt. Stir in yeast mixture and 3 cups flour; beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch down dough and divide into fourths. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide the fourth piece of dough into 24 small balls. Make an indentation in the top of each larger ball; press one small ball atop of each larger ball. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown.

Steps:

• 1. Preheat oven to 350^ Blend zwieback crumbs, sugar and butter . Press firmly over bottom and halfway up sides of 9-inch springform pan for cheese cake recipe or press firmly over bottom and up sides of 9-inch pie pan for pies. Bake for 8-10 minutes. Cool.

Steps:

• Dissolve yeast in lukewarm water and sugar; let rise.
• Scald milk and allow to cool.
• In a large bowl, combine milk, butter, yeast and salt.
• Beat in enough flour to make a stiff batter.
• Add more flour to make a smooth soft dough.
• Knead well.
• Cover and let rise until dough doubles in bulk.
• Form buns the size of a large walnut.
• Place a smaller bun on top of a larger one, and press down firmly with one finger so that the two stick together.
• Place on a greased pan.
• Let rise until doubled in bulk.
• Bake in 350 F oven for about 15-20 minutes.