Mix together in a small bowl + let sit until the yeast is frothy.
- 1 heaping tablespoons yeast
- ½ cup lukewarm water
- 1 teaspoon sugar
In a saucpan/pot, heat milk. (I usually use whole milk.) Take off the heat before it boils. Don’t let it boil!
- 3 cups milk
In a mixing bowl, combine the following:
- 1 cup flour
- 1 cup soft butter @ room temperature
- 1 tablespoon salt
Once the butter/flour/salt mixture is blended + milk is heated, alternate adding milk + flour to the mixing bowl making sure the milk is completely blended with each addition.
Add the yeast mixture to the dough + fully incorporate it. Add more flour until the dough pulls away from the sides + is just a bit sticky. Knead dough until the dough is smooth.
- about 8 cups of flour will be used
Cover and let rise once for about 1 – 1 ½ hours in a warm place until it is double in size.
Heat oven to 375oF.
Pinch zwieback + set on greased or parchment-lined pans, cover + let rise for about 30 minutes. (This is usually the time it takes to pinch out the batch of zwieback.)
Bake for 8 – 12 minutes until golden brown on top.
Enjoy with butter + jam.
Download a .PDF of the recipe here.
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