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Listed in: VINTAGE - FLEISHMANN'S YEAST / Bread
Zwieback (twice-baked Bread) is toast par excellence and enjoys a wide poplarity. The second baking changes some of the starch to dextrine, which promotes ease of digestion.
1 cake Fleischmann's Yeast
1/2 cup milk, scalded and cooled
2 tablespoonfuls sugar
1/4 cup lard or butter, melted
2 eggs
2-3/4 cups sifted flour
1/2 teaspoonful salt
Dissolve yeast and sugar in lukewarm milk. Add three-fourths cup of flour and beat thoroughly. Cover and set aside, in a moderately warm place, to rise for fifty minutes.
Add lard or butter, eggs well beaten, enough flour to make a dough—about two cups—and salt. Knead, shape into two rolls one and one-half inches thick, and fifteen inches long. Protect from draft and let rise until light, which should be in about one and one-half hours.
Bake twelve minutes in a hot oven. When cool cut diagonally into one-half inch slices. Place on baking sheet and brown in a moderate oven.
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