Zwieback
Zwieback
(5)
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| Baking time: | |
| Total time: | Overnight, |
| Yield: | 4 dozen toasts |
Ingredients
- 4 cups King Arthur Unbleached All-Purpose Flour
- 6 tablespoons sugar
- 2 1/2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/4 to 1/2 teaspoon ground nutmeg
- 4 tablespoons butter, softened or cut into pats
- 1 large egg
- 1 cup lukewarm milk
- 1/4 cup cinnamon-sugar, for sprinkling, optional
Directions
1) Combine all of the dough ingredients (everything except the cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat sticky dough.
2) Cover the dough, and allow it to rise till it's quite puffy, about 2 hours.
3) Divide the dough in half. Each half will weigh just under 16 ounces.
4) Shape each half into a 12" log, and place on a lightly greased or parchment-lined baking sheet. Cover the logs, and allow them to rise for about 90 minutes, till they've expanded (though they won't have doubled in bulk). Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, and its temperature at the center is at least 190°F.
6) Remove the bread from the oven, and allow it to cool on a rack. Let it rest at room temperature overnight; don't cover it.
7) Next day, cut the loaves into 1/2" slices.
8) Lay the slices on two ungreased or parchment-lined baking sheets.
9) Bake the slices in a preheated 200°F to 225°F oven for 1 hour. Remove the pans from the oven, and turn all the pieces over. For cinnamon toasts, sprinkle about 1/4 teaspoon cinnamon sugar evenly over the top surface of each toast.
10) Return the pan to the oven, and bake for an additional 1 hour, or until the toasts are very dry and crisp.
11) Remove from the oven, and cool completely. Store, well-wrapped, at room temperature.
Yield: 4 dozen toasts.
Reviews
- 08/13/2011
- I make this for my baby and she loves it- she's 21! It's easy, tasty, long lasting, and a good portion control for those of us who can limit ourselves to a couple. I just began Pilates and this has become a go-to for something a little sweet that won't undo blood, sweat and tears in the gym!
- 03/06/2011
- I made this for my baby- she loved it! The second loaf, I dusted with the cinnamon sugar for my husband and I- we loved it too! The texture was very pleasing, great with the morning cup of coffee. Also- I am way too impatient to wait overnight. I sliced it once cool, and toasted it on the first side for 2 hours, second side, one hour. They were perfectly dry and in a ziploc bag, lasted for weeks!
- 04/07/2010
- I made this for my Easter cheesecake crust and boy, did it deliver. No one in my family knew the difference, and they have been eating this cheesecake for years. The taste was extremely close to the original Zwieback, and as a yeast bread, the preparation was simple enough. The dough rose nicely and baked up as advertised. The toasts looked wonderful and duplicated the crust made by the original Zwieback toasts. Thank you King Arthur Flour!
- 02/15/2010
- 05/29/2009
- I've made these twice now for a friend's teething baby (without the added cinnamon sugar) and saved some for my husband too. They were a hit! Now I have requests to make these from the mom all the time. All of the adults like to eat them with their coffee too. The last batch I made I substituted some white whole wheat flour for some of the all-purpose since that's what I had- those weren't quite as light and airy as the original recipe batch, but I think they worked fine. We've kept them in an air-tight container and they've kept for several weeks. Maybe they last longer, but we couldn't wait that long to find out. This is a good, super crunchy and satisfying snack. (It's also great to grab a few for a quick breakfast running out the door!) Thanks!
