Ingredients Jump to Instructions ↓

  1. 1 cup milk

  2. 2 tablespoons butter, cut into pieces

  3. 1/2 teaspoon salt

  4. 1/4 cup honey

  5. 1 ( 1/4 ounce) package active dry yeast

  6. 1/4 cup warm water

  7. 4 cups all-purpose flour

Instructions Jump to Ingredients ↑

  1. Heat milk over low heat until just below boiling. Remove from heat;stir in butter, honey and salt. Set aside and let cool.

  2. In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.

  3. Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.

  4. Preheat oven to 350 degrees F (180 degrees C).

  5. Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.

  6. With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.


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