Zwieback Recipe

  • 2 cups scalded milk
  • 1 1/2 cups warm potato water (You can add 1/4 cup instant potato flakes to water)
  • 3/4 cup Butter
  • 2 teaspoons salt
  • 3 tablespoons sugar
  • 1 1/2 tablespoons instant yeast
  • 7 cups flour (about)
Pour hot milk and potato water over butter, salt and sugar in large bowl and mix till butter is dissolved. Let cool 5-10 minutes. Add 3 c. flour and yeast to the milk/butter mixture and beat well with mixer. Continue adding flour and mix with dough hook or spoon until the dough pulls away from the sides of the bowl. Dough will be very soft. Knead about five minutes more. Cover and let rise until double in bulk, about 1 hour. To form the buns; with buttered hands, pinch off small pieces about the size of a walnut & place on greased pans. Pinch off slightly smaller pieces and put on top of the larger piece. With a buttered finger push down through both pieces all the way to the pan. Cover and let rise until double. Bake at 375° for about 20 minutes or 400° for 15 minutes. Yield: about 4 dz. buns
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