Zwieback

Zwieback

By
From
Encyclopedia of Food and Cookery
Makes
50

A twice-baked rusk of German origin made with a sweetened yeast dough usually flavoured with lemon and cinnamon. Zwieback is baked as a loaf, cooled and sliced. The slices are then dried out in the oven to become crisp and golden brown. They keep well stored in an airtight container. Serve zwieback to nibble with sherry or sweet white wine; top it with butter or a good plum or berry conserve. Zwieback may also be crushed and used as a crumb crust for unbaked desserts such as some cheesecakes or gelatine mixtures.

Ingredients

Quantity Ingredient
30g compressed yeast
170ml milk, lukewarm
600g strong flour
100g butter, melted and cooled, plus extra for brushing
75g sugar
1/2 lemon, zested
1 teaspoon salt
1/2 teaspoon cinnamon

Method

  1. Dissolve yeast in milk and leave until frothy, about 15 minutes. Sift flour into a bowl and make a well in centre. Pour yeast mixture into well and mix in about one-quarter of the flour. Cover bowl and leave in a warm place for yeast sponge to rise, for about 20 minutes.
  2. Beat in butter, sugar, lemon zest, salt and cinnamon. Mix to a fairly stiff dough and knead thoroughly for about 10 minutes or until smooth and elastic. Put in a greased bowl, cover with a clean cloth and leave to rise in a warm place for about 1½ hours or until doubled in bulk.
  3. Turn onto a lightly floured work surface, knock dough down and knead briefly. Divide into 6 pieces and shape into ovals about 5 cm thick. Place ovals on 2 floured baking trays and leave in a warm place for about 30 minutes or until doubled in bulk again.
  4. Brush with extra melted butter and bake in a preheated moderate oven (180°C) for about 25 minutes or until pale golden. Cool on wire racks. When quite cold, cut into 1 cm slices, place on baking trays and bake in a preheated moderately slow oven (160°C) for about 20 minutes or until golden brown on both sides.
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