Sugar Zwieback
Serves: 5
Meagan Lindgren
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
41
Sourness
44
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Milk4 tbsps
Butter (cut into pieces)1 cup
Honey1 tsp
Salt2 cup
White Sugar1 cup
Water (warm)1
Egg4 cups
All-Purpose Flour1 tsp
Nutmeg (freshly grated)Directions:
1
Heat milk in a small saucepan until just starting to bubble
2
Remove from heat; stir in butter, honey and salt
3
Set aside and let cool
4
Set aside 2 teaspoons sugar
5
Stir remaining sugar into milk mixture
6
Let cool to room temp
7
In a large bowl, combine yeast and lukewarm water
8
Set aside 5 minutes for yeast to soften
9
Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture
10
Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms
11
Divide dough into 8 balls 3 inches in diameter
12
Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds
13
Brush tops of rounds with water and sprinkle with reserved sugar
14
Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size
15
Preheat oven to 350 degrees F (180 degrees C)
16
Bake raised rounds 30 minutes, or until golden brown
17
Remove from oven; leave oven on
18
Let cool on sheets 10-15 minutes, or until cool enough to handle
19
With a serrated knife, cut each round into six 1/2-inch slices
20
Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes
21
Turn slices and bake 5 to 7 minutes longer, or until golden on both sides
22
Turn off heat and leave in unopened oven until cool, about 45 minutes
23
Store in tightly covered container