"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Grandma Martens Zwieback Recipe

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This recipe for Grandma Martens Zwieback, by , is from The vonNiessen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Angie Kroeker
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2 potatoes
6 cups milk
1 1/3 lb butter
1 Tbsp sugar
2 Tbsp salt
1 beaten egg
20 cups flour (approx)
3 Tbsp yeast

Directions:
Directions:
Boil potatoes. Drain, saving 1 cup of potato water. Mash potatoes. Scald milk. Mix butter, mashed potatoes, potato water, and milk. Let cool to lukewarm. Add sugar, salt, and egg. Mix in 10 cups flour and yeast. Add enough flour to make a smooth soft dough (approx. 10 more cups). Knead well and let rise till double in bulk (1 1/2-2hrs). Punch down and let rise 1/2-3/4hr more. To shape the buns, make two balls-one about 1 1/2 inch diameter and the second one about 1 inch. Place larger ball on greased pan. Next place the smaller ball on top of the first ball and press down firmly with index finger and thumb in the middle. (Like a two balled snow man with the top of the head punched down). Let rise on pans for 1 hour. Heat oven to 375. Bake buns 15-20 minutes. Turn pans half way through baking time. I only make a half recipe of this cause my Grandma liked to make enough buns for a small army. They are a very rich bun that make wonderful reischkis. If interested in that, what you do is take the buns, split them into two and roast on a very low heat in the oven till completely dried out. They are great dipped in creamed coffee and more butter put on. Most definitely a Mennonite treat.

Number Of Servings:
Number Of Servings:
A lot of buns.
Preparation Time:
Preparation Time:
A good full day of baking.

 

 

 

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