Home Bread-Bakers v115.n006.5
[Advanced]

Zwieback

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 02 Feb 2015 09:46:31 -0800
v115.n006.5
* Exported from MasterCook *

                               Bread, Zwieback

Recipe By     :
Serving Size  : 48    Preparation Time :0:00
Categories    : Bread                           Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    4               cups  Unbleached All-Purpose Flour -- King Arthur
    6        tablespoons  sugar
    2 1/2      teaspoons  instant yeast
    1 1/4      teaspoons  salt
       1/2      teaspoon  ground cinnamon
       1/4      teaspoon  ground nutmeg -- (1/4 to 1/2)
    4        tablespoons  butter -- softened or cut into pats
    1              large  egg
    1                cup  lukewarm milk
    1 1/4            cup  cinnamon-sugar -- for sprinkling, optional

Hands-on time:	20 mins. to 30 mins.
Baking time:	2 hrs to 2 hrs 30 mins.
Total time:	OVERNIGHT, 14 hrs 20 mins. to 15 hrs

Combine all of the dough ingredients (everything except the 
cinnamon-sugar), and mix and knead to form a smooth, soft, somewhat 
sticky dough.

Cover the dough, and allow it to rise till it's quite puffy, about 2 hours.

Divide the dough in half. Each half will weigh just under 16 ounces.

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 350F.

Bake the bread for 22 to 24 minutes, till it's a deep, golden brown, 
and its temperature at the center is at least 190F.

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.

Next day, cut the loaves into 1/2" slices.

Lay the slices on two ungreased or parchment-lined baking sheets.

Bake the slices in a preheated 200F to 225F 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.

Return the pan to the oven, and bake for an additional 1 hour, or 
until the toasts are very dry and crisp.

Remove from the oven, and cool completely. Store, well-wrapped, at 
room temperature.

Yield: 4 dozen toasts.

tips from our bakers:
Some of our taste-testers preferred the stronger flavor of 1/2 
teaspoon nutmeg. If you're not a fan of that spice (or if you'll be 
feeding these mainly to kids), use just 1/4 teaspoon.

S(Internet Address):
    "http://www.kingarthurflour.com/recipes/zwieback-recipe";
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 58 Calories; 1g Fat (21.1% 
calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary 
Fiber; 8mg Cholesterol; 70mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 
Lean Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.