ZWIEBACK

      Title: ZWIEBACK
  Categories: Crackers
       Yield: 50 Servings
  
       1 pk (2-1/4 teaspoons) active
            Dry yeast
     1/4 c  Plus 1/2 teaspoon sugar
     1/4 c  Warm water
       1 c  Plus 2 Tablespoons milk
       4 tb (1/2 stick) butter or
            Margarine
     1/2 ts Vanilla extract
     1/8 ts Ground mace
     1/8 ts Ground cinnamon
     1/8 ts Ground nutmeg
       1    Egg, lightly beaten
   3 3/4 c  All-purpose flour
       2 tb Butter, melted, for glazing
  
   "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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