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Prep Time: 180 Minutes Cook Time: 15 Minutes |
Ready In: 195 Minutes Servings: 1 |
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Ingredients:
2 cup(s) milk |
1 cup(s) crisco |
1/4 cup(s) granulated sugar |
2 teaspoon(s) salt |
2 eggs |
2 teaspoon(s) granulated sugar |
1 package(s) active yeast (about 2.5 t) |
1 cup(s) warm water (100 deg f) |
8-10 cup(s) bread flour sifted |
Directions:
1. Set one cup of milk aside. In alarge microwave safe bowl, combine 1 cup of milk, shortening, 1/4 c sugar, and 2 t salt. Microwave this mixtrue until shortening is melted. Add to this the reserved cup of cold milk and eggs. Mix well. In seperate bowl, dissolve the 2 t sugar and yeast in one cup of warm water. (Water should not be so hot that your finger tingles when you touch it.) Making sure that the shortening mixture is no more than lukewarm, stir in the yeast/water mix in. Gradually stir in 8 cups of sifted flour. (Do all 8 cups first and add more if you need it. ) At this point you will probable need to mix the dough with your hands adding small amounts of flour until the dough is not longer sticky. Knead dough intil it is soft and smooth. Place the dough in the microwave for one minute to give it a jump start at rising. Then let the dough rise until it doubles in bulk. About 1 hour. Pinch off round balls for the bottom of the Zwieback and place on greased pans. Then pinch off smaller balls and press those on top of the bottoms. Let rise until double in bulk again, about 1 hour. Bake at 400 for 11-17 min.
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