Zwieback Recipe

Zwieback Recipe:

History and Fun Facts:
Zwieback, which translates to "twice baked" in German, is a type of sweet toast that has been enjoyed for centuries. Its origins can be traced back to the biblical times, where bread was baked twice to ensure it was completely dry and had a longer shelf-life. This technique was particularly handy for sailors and travelers who needed a bread that could withstand long journeys without spoiling.

Zwieback gained popularity in Europe during the 19th century and was often given to infants as a teething biscuit due to its dry and crunchy texture. It was also considered a nutritious snack for children and adults, making it a staple in many households.

Today, Zwieback is enjoyed as a versatile treat. It can be eaten plain as a snack, dipped in coffee, or used in various recipes such as puddings, trifles, and even as a crust for cheesecakes.

Recipe:

Ingredients:
- 1/2 cup milk
- 1 cake of compressed yeast
- 1/4 cup sugar
- 1/4 cup melted butter
- 3 eggs, unbeaten
- 1/2 teaspoon salt
- 1/2 teaspoon powdered anise
- Enough flour to handle

Instructions:

1. Start by scalding the 1/2 cup of milk. To do this, heat the milk in a small saucepan until it is just about to boil. Remove it from the heat and let it cool until lukewarm.

2. In a large mixing bowl, crumble the compressed yeast cake and add it to the lukewarm milk. Stir gently to dissolve the yeast.

3. Add the 1/4 cup of sugar, 1/4 cup of melted butter, 3 unbeaten eggs, 1/2 teaspoon of salt, and 1/2 teaspoon of powdered anise to the bowl. Mix well.

4. Gradually add enough flour to the mixture to form a dough that is easy to handle. The exact amount of flour may vary, but start by adding about 3-4 cups and adjust as needed.

5. Once the dough is formed, cover the bowl with a clean kitchen towel and let it rise in a warm place until it has doubled in size. This may take 1-2 hours, depending on the temperature.

6. Preheat your oven to 375°F (190°C).

7. On a floured surface, divide the risen dough into smaller portions and shape them into oblong rolls. The length of each roll should be similar to the size of a middle finger.

8. Butter a baking pan and place the rolls in parallel rows, keeping them about 2 inches apart. This will allow them to expand during the second rise and baking.

9. Cover the pan with a clean kitchen towel and let the rolls rise again for about 30-45 minutes, or until they have noticeably increased in size.

10. Once the rolls have risen, place the pan in the preheated oven and bake for approximately 20 minutes, or until they turn golden brown.

11. Remove the pan from the oven and let the Zwieback cool completely. Once cooled, carefully cut the rolls into slices that are about 1/2 inch thick.

12. Place the sliced Zwieback back on the baking sheet in a single layer. Make sure they are evenly spaced.

13. Preheat your oven to a lower temperature of around 325°F (160°C). Place the baking sheet back in the oven and bake for an additional 15-20 minutes, or until the slices become crisp and browned.

14. If desired, you can flip the slices halfway through the second bake to ensure even browning on both sides.

15. Remove the Zwieback from the oven and let it cool completely before storing it in an airtight container.

Zwieback can be enjoyed as is, or you can get creative and serve it with various spreads, jams, or dips. It also pairs wonderfully with a cup of hot tea or coffee.

Similar Recipe Dishes:
- Melba Toast: Like Zwieback, Melba Toast is a twice-baked toast that is thinly sliced and toasted until crisp. It is often served as a side with soups, salads, or used as a base for hors d'oeuvres.

- Biscotti: Biscotti is an Italian cookie that follows the same twice-baked concept as Zwieback. Traditionally made with almonds, biscotti is known for its crispy texture and is often enjoyed with a cup of coffee.

- Rusk: Rusk is a type of hard twice-baked bread that is common in many countries, including England and South Africa. It is often served with tea, coffee, or as a breakfast treat with butter and jam.

All of these recipes have a common theme of being twice-baked, resulting in a dry and crisp texture. They are all versatile snacks that can be enjoyed in various ways, making them beloved treats around the world.

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