INGREDIENTS

INSTRUCTIONS

"Once you have tried homemade Zwieback, you will never again think of it as
only a "baby cracker." The seductive aroma from baking this fragrant
cracker will envelop your kitchen. The final result is a complexity of
flavor that is nothing less than spectacular. Zwieback takes a lot of
effort to make -- but it's worth every minute.
The method for making Zwieback is quite different from that for most other
crackers. "Zwieback" means "twice baked." First you bake a yeast bread,
aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you
slice it and slowly dry the slices in a slow oven. For convenience, make
the bread over a two-day period. Bake the bread the first day and dry it
the second. If stored in an airtight container, Zwieback will keep almost
indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the
sugar and the warm water. Set aside in a warm place until the mixture
starts to foam, about 5 to 10 minutes.
In a small saucepan, mix the milk and the remaining 1/4 cup of the sugar.
Add the 4 Tablespoons butter and heat until the butter has completely
melted. Transfer the mixture to a bowl and allow to cool to lukewarm.
In a large bowl or in the food processor, combine the cooled milk mixture
with the yeast mixture. Stir in the vanilla. Add the mace, cinnamon, and
nutmeg and mix well. Beat in the egg.
Slowly add the flour, adding just enough to make a smooth dough that is not
sticky. If mixing by hand, the dough will become too stiff to stir, and you
should knead in the last of the flour with your fingers. Then knead well
for at least 5 minutes, forming the dough into a ball. If using a food
processor, pulse until the dough comes together in a ball.
Place the dough in a large, lightly oiled bowl and turn it over to coat all
sides. Cover with a damp towel and set the dough in a warm place until it
has doubled in bulk, about 1-1/2 to 2 hours.
Punch the dough down and knead a few strokes. Cover and allow the dough to
double in size again, 30 to 45 minutes.
Punch the dough down and turn it out onto a lightly floured surface or
pastry cloth. Knead about 30 seconds to remove the air. Divide the dough
into 3 equal portions. With your hands, roll each into a smooth cylinder or
loaf about 2 inches thick and 9 inches long.
Place the loaves crosswise on a lightly greased or parchment-lined baking
sheet, leaving at least 3 inches between the loaves. Brush all exposed
surfaces of each loaf with the melted butter. Set the baking sheet in a
warm place and let the loaves rise until doubled in bulk, about 30 minutes.
Preheat the oven to 375~F.
Bake the risen loaves for 25 to 30 minutes, or until the bottoms are
reddish brown and make a hollow sound when thumped. Allow the loaves to
cool thoroughly on racks.
Preheat the oven to 200~F.
Cut the cooled loaves into 1/2-inch slices. Place the slices flat on the
baking sheet and allow them to dry out in the oven for 45 to 60 minutes, or
until thoroughly dry. Check occasionally and turn the slices over as they
dry on one side. When dry, raise the oven temperature to 300~F. for 10 to
20 minutes to brown the Zwieback slightly.
Cool on a rack. Yield: 40-50.

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