The word "zwieback" is German in origin and means "twice baked" - which describes these crunchy teething biscuits (or rusks) perfectly.
1 package active dried yeast
4 fl oz (1/2 cup) milk
2 oz (1/4 cup) sugar
2 oz (1/4 cup) butter
pinch salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 eggs (unbeaten)
12 oz (3 cups) flour
Gently warm the milk until tepid and add the yeast. Set aside for 5 mins, to allow the yeast to activate.
Melt the butter and add to the mixture, along with the sugar, cinnamon, nutmeg and eggs. Stir until thoroughly combined.
Add enough of the flour to form a dough, then knead well until the dough is smooth - you may need to add extra flour as you knead.
Set the dough aside and leave it to rise.
Once it has doubled in size (around 1 hr later), divide it into 3 equal pieces and form into "rolls".
Place on an ungreased baking/cookie sheet and allow to rise again (around 30 mins).
Bake for 20 mins at 400 deg F, 200 deg C, then cool.
Lower the oven temperature to 200 deg F, 100 deg C and slice the rolls into 1/2" slices.
Return to the oven and bake for a further 15 mins, until the zwieback toast is dry and hard.
Melt the butter and add to the mixture, along with the sugar, cinnamon, nutmeg and eggs. Stir until thoroughly combined.
Add enough of the flour to form a dough, then knead well until the dough is smooth - you may need to add extra flour as you knead.
Set the dough aside and leave it to rise.
Once it has doubled in size (around 1 hr later), divide it into 3 equal pieces and form into "rolls".
Place on an ungreased baking/cookie sheet and allow to rise again (around 30 mins).
Bake for 20 mins at 400 deg F, 200 deg C, then cool.
Lower the oven temperature to 200 deg F, 100 deg C and slice the rolls into 1/2" slices.
Return to the oven and bake for a further 15 mins, until the zwieback toast is dry and hard.
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