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Zwieback

Zwieback — a community recipe on Potlikkr.

Ingredients

• 9.0 cup Flour
• 1.0 cup Butter Or Margarine
• 1.0 tbsp Salt
• 0.3333 cup Sugar

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Method (preview)

1. 1

   In a very large bowl, sift 4 cups of the flour, add softened butter or margarine, salt, sugar and yeast. Combine the milk and water, heat to lukewarm. Add liquids to flour mixture and beat until well blended. Mix in eggs. Allow mixture to rest 10 minutes (this helps to activate the yeast). Add the remainder of the flour gradually, mixing until it gets thick, then turning out on a floured table and kneading it until the dough is not sticky. Put into greased bowl, cover with light towel and allow to rise until double in bulk (about 1 hour). Then pinch off half the dough into balls about the size of a large egg and place on greased cookie sheets about 2 inches apart. Pinch off the other half of the dough into balls the size of a small egg and place on a greased sheet. There should be equal amounts of large and small balls. Cover with a light towel and allow to rise for 20-30 minutes. Before baking, lightly flatten the larger balls and place the smaller balls on top of the larger ones. Bake at 400 degrees for about 15 minutes or until golden brown.

2. 2

   Doris Says: This double-decker roll is a staple bread in many low German Mennonite homes. My great-grandmothers would bake zwieback on Saturday so it would be fresh for Sunday faspa, a light supper at 4 p.m. This was the only time many children got to taste coffee because they were allowed to dip their zwieback in the adult-only brew. Today, zwieback is still often slathered with jelly and butter or used as a sandwich bread for cold cuts at faspa. I served zwieback at my afternoon wedding 25 years ago along with the traditional wedding cake.