Wednesday, February 2, 2005

Zwieback Toast Recipe

If you have babies who are good with solids, you might want to try this recipe for zwieback toast. It also makes a great toddler snack.

1 package active dry yeast

1/4 cup very warm water

1 cup milk

4 cups all-purpose flour

1 egg, beaten

1/2 cup granulated sugar

1/4 cup melted butter

1 teaspoon vanilla extract

Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved.

Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly.

Stand in warm place for about 1 hour, or until mixture is light and bubbly.

Beat in remaining ingredients except remaining flour, only adding more if necessary, to make a medium-stiff dough, and reserving the rest for flouring hands and board.

Stand in a warm place and let rise until doubled in bulk.

Punch down and turn out on lightly floured board. Knead for about 5 minutes.

Shape dough into 2-1/2 " round buns.

Place buns on greased cookie sheet, about 1 inch apart. Allow to rise again in warm place until doubled in bulk.

Bake in preheated 400F oven for 10 minutes.

Lower heat to 350F and bake for 15 minutes longer.

Cool buns. Slice into 3/4 inch slices.

Return to 300F oven and bake for 40 minutes, or until the slices are lightly browned on both sides.

Makes about 2 dozen.

[Ed. note regarding comment: You're right. Thanks. The recipe that I used called for it because there was some kind of icing. But I made this when my child was a baby and icing was definitely not appropriate, so I always just ignored it. I changed the recipe it to reflect that. I guess if someone wanted to put some icing on it for an older child you could mix some up with lemon juice and powdered sugar, but I think it would kind of make it gross. :) I used to eat the extras myself with tuna salad, anyway. Not compatible with sugary lemon stuff.]