Home > Europe > Western Europe > Zwieback

Zwieback

A twice-baked cookie.

type: formed
makes: 4 dozen

1 cup milk
4 tablespoons butter, cut into small pieces
pinch of salt
2/3 cup granulated sugar
1 (1/4 ounce) envelope active dry yeast
1/4 cup lukewarm water
1 teaspoon almond extract
1 egg
4 cups all-purpose flour
granulated sugar

Lightly grease cookie sheet or line with parchment paper.
In a saucepan, bring milk just up to boiling.
Remove from heat.
Stir in butter, sugar and salt
Stir sugar into milk mixture.
Let mixture cool to room temperature.
In a large bowl, combine yeast and lukewarm water; let set for 5 minutes.
Combine cooled milk mixture with almond extract and egg.
Add flour and yeast mixture.
Knead dough in a bowl, until a smooth, soft dough forms. Add more flour if necessary.
Shape dough into a 13 x 2-1/2 inch loaf and place on cookie sheet.
Brush top water and sprinkle with sugar.
Gently cover with a tea towels until doubled in size, about 1 hour.
Preheat oven to 325F.
Bake about 18 minutes or until golden brown.
Remove from oven (leave oven on).
Let loaf cool on cookie sheet 10-15 minutes, or until cool enough to handle.
Transfer to a cutting beard and cut, with a serrated knife, into 1/2" thick pieces.
Place slices on cookie sheet and return to oven for 15 minutes.
Turn off the oven but leave the cookies in the oven about 20 minutes.

Rate or Review/Comment.

Reviews/Comments:

No reviews yet