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Zwieback Recipe

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This recipe for Zwieback is from God's Cooks: Sharing Our Blessings - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. scalded milk
1 c. warm water
2 tsp. sugar
2 tsp. salt
4 tbsp. sugar
1 c. shortening (half butter preferred)
2 eggs
1 yeast cake
8-10 c. sifted flour
Directions:
Directions:
Scald milk, add shortening, salt and 4 tbsp. sugar. Crumble yeast in a small bowl, add 2 tps.. sugar and 1 c. lukewarm water. Set in a warm place until spongy. Add yeast mixture and beaten eggs to lukewarm milk. Mix well and stir in flour gradually. Knead dough until very soft and smooth. Cover and let rise in warm place until it doubles in bulk. Pinch off small balls of dough the size of a small egg. Place these 1 inch apart on greased pan. Put a similar ball, but slightly smaller, on top of bottom ball. Press down with thumb. Let rise until double in bulk (about 1 hour). Bake at 400-425ºF for 15-20 minutes.
Yields approximately 4 dozen.
Personal Notes:
Personal Notes:
Taken from the "Mennonite Community Cookbook".
Every Saturday our Mennonite mothers in the Chaco of Paraguay would bake Zwieback for their families and also for unexpected guests who would come for Sunday afternoon coffee called "Vesper".

Ruebelplatz also called Streuselkuchen:
Grease a cookie sheet, flatten a piece of Zwieback dough to a 1/4 inch thickness. Cover with Rivels made from 1 c. sugar and 1 c. flour. Add enough melted butter to make Rivels. Put on dough, press Rivels a little into dough, let rise for 20-30 minutes and bake golden brown.

 

 

 

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