Today is the last day of the Blogging Marathon with alphabets. It has been a wonderful series and I have enjoyed myself a lot. There is nothing like being among friends and likeminded ones who think mostly about food. Well it’s the cherry on the top, the icing on the cake… to name a few metaphors.
See these are also food related. LOL!
For the alphabet Z I wanted to do yes you guessed right Zucchini bread. But then family seemed to sense it,” No Zucchini” was the dictate! Well then I started thinking about Zebra cake and as I was speaking to Vaishali. She said it’s difficult and being short on patience anyway I was in half mind… So out went Zebra cake.
Back to Google and I found this Zwieback at King Auther’s here. So that was that my search ended and I baked this delicious toast.
According to Wikipedia which I am quoting , “Zwieback is a form of rusk eaten in Germany, it is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought Zwieback to the Russian Empire; during and after the Russian Revolution, when many fled, they brought Zwieback to Canada, the United States and other parts of the world.
It is sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. Zwieback is commonly used to feed teething children,  and as the first solid food for patients with an upset stomach.
Well I made this delicious bread without the eggs and we are not complaining. The only complaint was I had halved the recipe!! Anyway there is always another time.
The bread needs overnight cooling so I was worried if the girls will leave it alone but on the same day I had baked the bee hive bread and so they were too full with the bread and the soup. Thank God for small mercies! So mine was safe for the night.
Here is what you will need as
- 1 cup flour
- 1 ½ tbsp sugar
- ½ + 1/8 yeast tsp
- ½ tsp salt
- A pinch cinnamon
- A pinch nutmeg
- 1 tbsp butter softened
- ¼ cup warm milk
- Cinnamon and sugar (optional)
- Mix the milk and sugar well. Add the yeast and mix well. Set aside for the yeast to do its magic for about 10 minutes.
- Next mix all the ingredients except the cinnamon and sugar.
- Mix well and knead to form smooth, soft dough. It will be somewhat sticky.
- Make a small ball Cover the dough and keep it in a well oiled container. Turn the ball so that both the bottom and the top of the ball are well oiled.
- allow it to rise till it’s quite puffy, about 2 hours.
- If you are using my measures you will get only one log else please divide the dough in half. And shape each half into a 12″ log, and place on a lightly greased butter paper.
- Cover the log/logs, and allow it to rise for about 90 minutes, till will expand but will not double.
- 10 minutes before the end of the rising time preheat the oven to 350°F/180ᵒC.
- Transfer the log/logs to the oven and Bake the bread for 25 minutes or till your bread gets a deep, golden brown colour.
- Remove the bread from the oven and let it cool completely. Let it sit under the wire mesh overnight.
- Next day preheat the oven to 200°F to 225°F /100ᵒC.
- Cut the bread into ½ inch slices and arrange them on a baking try. I did not use the butter paper.
- Bake the slices for an hour.
- After an hour turn all the pieces over. Sprinkle cinnamon sugar evenly over the each toast about ¼ tsp will be enough.
- Return the tray to the oven and bake for another 1 hour, or until the toasts are very dry and crisp.
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