Christian Homesteaders
Would you like to react to this message? Create an account in a few clicks or log in to continue.

Display results as :

Rechercher Advanced Search

Latest topics
» The Beast Revelation
Zwieback---- EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Zwieback---- EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Zwieback---- EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Zwieback---- EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Zwieback---- EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Zwieback---- EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Zwieback---- EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Zwieback---- EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Zwieback---- EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL


Taco  Seasoning  Sloppy  

free forum

Top posting users this week


Go down

Zwieback---- Empty Zwieback----

Post by amybyrd21 on Thu Apr 07, 2011 7:40 am

1 Package (2−1/4 teaspoons) active Dry yeast
1/4 Cup Plus 1/2 teaspoon sugar
1/4 Cup Warm water
1 Cup Plus 2 Tablespoons milk
4 Tablespoon (1/2 stick) butter or Margarine
1/2 Teaspoon Vanilla extract
1/8 Teaspoon Ground mace
1/8 Teaspoon Ground cinnamon
1/8 Teaspoon Ground nutmeg
1 Egg, lightly beaten
3 3/4 Cup All−purpose flour
2 Tablespoon Butter, melted, for glazing
The method for making Zwieback is quite different from that for most other
crackers. "Zwieback" means "twice baked." First you bake a yeast bread,
aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you
slice it and slowly dry the slices in a slow oven. For convenience, make the
bread over a two−day period. Bake the bread the first day and dry it the
second. If stored in an airtight container, Zwieback will keep almost
indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the
sugar and the warm water. Set aside in a warm place until the mixture starts
to foam, about 5 to 10 minutes. In a small saucepan, mix the milk and the
remaining 1/4 cup of the sugar. Add the 4 Tablespoons butter and heat until
the butter has completely melted. Transfer the mixture to a bowl and allow
to cool to lukewarm. In a large bowl or in the food processor, combine the
cooled milk mixture with the yeast mixture. Stir in the vanilla. Add the
mace, cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the
flour, adding just enough to make a smooth dough that is not sticky. If
mixing by hand, the dough will become too stiff to stir, and you should
knead in the last of the flour with your fingers. Then knead well for at
least 5 minutes, forming the dough into a ball. If using a food processor,
pulse until the dough comes together in a ball. Place the dough in a large,
lightly oiled bowl and turn it over to coat all sides. Cover with a damp
towel and set the dough in a warm place until it has doubled in bulk, about
1−1/2 to 2 hours. Punch the dough down and knead a few strokes. Cover and
allow the dough to double in size again, 30 to 45 minutes. Punch the dough
down and turn it out onto a lightly floured surface or pastry cloth. Knead
about 30 seconds to remove the air. Divide the dough into 3 equal portions.
With your hands, roll each into a smooth cylinder or loaf about 2 inches
thick and 9 inches long. Place the loaves crosswise on a lightly greased or parchment−lined baking sheet, leaving at least 3 inches between the loaves.
Brush all exposed surfaces of each loaf with the melted butter. Set the
baking sheet in a warm place and let the loaves rise until doubled in bulk,
about 30 minutes. Preheat the oven to 375F. Bake the risen loaves for 25 to
30 minutes, or until the bottoms are reddish brown and make a hollow sound
when thumped. Allow the loaves to cool thoroughly on racks. Preheat the oven
to 200F. Cut the cooled loaves into 1/2−inch slices. Place the slices flat
on the baking sheet and allow them to dry out in the oven for 45 to 60
minutes, or until thoroughly dry. Check occasionally and turn the slices
over as they dry on one side. When dry, raise the oven temperature to 300F.
for 10 to 20 minutes to brown the Zwieback slightly. Cool on a rack. Yield:

Amy Byrd
"Farming looks mighty easy when your plow is a pencil and you're a thousand miles from the corn field." Dwight D. Eisenhower
@waylandcook on twitter

Posts : 1820
Join date : 2009-05-09
Age : 46
Location : wayland springs tn

Back to top Go down

Back to top

Permissions in this forum:
You cannot reply to topics in this forum