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Carson's Favorite Zwieback
by Laurie Dove
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Zwiebacks are traditionally baked on Saturday and served for Faspa (a light meal) on
Sunday.
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4 cups milk
2 tablespoons dry yeast
2 cups oil
1/2 cup sugar
2 tablespoons salt
Flour (at least 10 cups)
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Scald the milk and then cool to lukewarm. Add the sugar to the milk, and then pour in the yeast. Stir to dissolve.
Add the oil, salt and enough flour to make a cake-like batter. Beat well while adding flour until you have a smooth, medium-soft dough. Allow the dough to rise until it
doubles in size. Knead down and let it rise again.
To make zwiebacks, pinch off two small buns of dough and place one smaller one on top of the larger, bottom one. You will then have a zwieback, meaning "two pieces." Let
them rise again, then bake at 400 degrees F for 15 minutes or until light brown. Remove from cookie sheet and cool on racks.
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Makes about five dozen.
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