Two and a half cups scalded milk
Half cup warm water
Two teaspoons sugar
Two teaspoons salt
Four tablespoons sugar
One cup shortening
Two eggs (optional)
One yeast cake
Eight to ten cups sifted flour

Scald milk, add shortening, salt, and four tablespoons sugar. Crumble yeast in a small bowl, add two teaspoons sugar and one cup lukewarm water. Set in warm place until spongy. Add yeast mixture and beaten eggs to lukewarm milk. Mix well and stir in flour gradually. Knead dough until very soft and smooth. Cover and let rise in a warm place until double in bulk. Pinch off small balls of dough the size of a small egg. Place these one inch apart on greased pan. Put a similar ball, but slightly smaller, on top of bottom ball. Press down with thumb. Let rise until double in bulk (about one hour). Bake at 400 to 425 degrees fahrenheit for 15 to 20 minutes. Yields approximately 4 dozen.

Taken from The Mennonite Treasury of Recipes.

Zwie"back` (?), n. [G., fr. zwie- two, twice (see Twice) + backen to bake.]

A kind of biscuit or rusk first baked in a loaf and afterwards cut and toasted.

 

© Webster 1913.

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