Zwieback Toast (Teething Cookies) Recipe

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Zwieback Toast (Teething Cookies)
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Ingredients
10
Count
Nutrition
610
Calories
Total time
100
Minutes
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Ingredients:

  • 1/4 cup plus 1/2 tsp sugar
  • 1 cup lukewarm milk
  • 2 tbsp lukewarm milk
  • 1/4 cup butter
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt

Directions:

  1. Stir together 1/2 teaspoon of sugar, the yeast and 2 tablespoons lukewarm milk in a small bowl; let the mixture foam and bubble.
  2. Meanwhile, heat the remaining milk and sugar and the butter, just until the butter melts.
  3. Let the mixture cool to 100° to 105°F, or until barely warm.
  4. Combine the milk mixture and the yeast mixture in a large bowl.
  5. Stir in the cinnamon, nutmeg and salt, and beat in the egg.
  6. Mix in the unbleached flour, 1/2 cup at a time.
  7. When the dough begins to pull away from the sides of the bowl, turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth, elastic dough, just slightly on the slack side; this should take 5 to 10 minutes. Note: This dough is also easily prepared using your bread machine's dough cycle, or with the aid of an electric mixer (knead with the dough hook for about 5 minutes).
  8. Lightly grease a large bowl, place the dough inside, cover it with plastic wrap and let it rise until it's doubled in bulk, about 1 1/2 hours.
  9. Punch the dough down, knead it briefly on a lightly floured work surface to remove large air bubbles, and divide it in half. Roll the pieces with your hands to form two 12-inch long cylindrical loaves.
  10. If the dough resists rolling, let it rest, covered, for several minutes; when you return, you should find the gluten relaxed and the task much easier.
  11. Place the loaves on a well-greased or parchment-lined baking sheet, leaving about 2 inches between them.
  12. Cover the loaves with plastic wrap and let them rise until they've almost doubled in size, about 45 minutes.
  13. Bake the bread in a preheated 350°F oven until it's golden brown and an instant-read thermometer inserted in the center of the loaves reads 190°F.
  14. Cool overnight, uncovered, on a wire rack.
  15. The next day, preheat the oven to 200°F With a serrated knife, cut the loaves diagonally into slices about 1/2-inch thick.
  16. Place the slices, close together, on ungreased or parchment-lined baking sheets and bake them until they're completely dry, about 1 hour.
  17. Increase the oven temperature to 300°F and bake the slices until they're lightly browned, 15 to 20 minutes, turning them halfway through the baking time to check their progress and prevent over-browning. Cool on wire racks.
  18. When thoroughly cooled, these will keep for many weeks in an airtight container.
  19. Note: For a sweeter zwieback, we melted 4 tablespoons of butter with 1/4 cup sugar and 1/4 teaspoon cinnamon and brushed the mixture onto one side of the cut slices before baking them, which took 10 to 15 minutes longer because of the extra moisture.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 609.73 Kcal (2553 kJ)
Calories from fat 127.18 Kcal
% Daily Value*
Total Fat 14.13g 22%
Cholesterol 71.42mg 24%
Sodium 311.59mg 13%
Potassium 181.04mg 4%
Total Carbs 102.38g 34%
Sugars 0.35g 1%
Dietary Fiber 4.64g 19%
Protein 15.67g 31%
Vitamin A 0.1mg 5%
Iron 6.9mg 38%
Calcium 32.2mg 3%
Amount Per 100 g
Calories 377.86 Kcal (1582 kJ)
Calories from fat 78.82 Kcal
% Daily Value*
Total Fat 8.76g 22%
Cholesterol 44.26mg 24%
Sodium 193.1mg 13%
Potassium 112.2mg 4%
Total Carbs 63.45g 34%
Sugars 0.22g 1%
Dietary Fiber 2.88g 19%
Protein 9.71g 31%
Vitamin A 0.1mg 5%
Iron 4.3mg 38%
Calcium 19.9mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.6
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free,
  • good source of fiber

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