Recipe: Zweiback recipes (3) for 'nitin bembey, india

Here are 3 recipes for Zweiback that I found for you on the internet. I have not tried any of them. I hope that one of these, or one of the Rusk recipes will help you. Good luck!!

Paximadia (Zwieback)
Another Greek recipe

1 cup vegetable oil
1 cup granulated sugar
3 large eggs
3 1/2 to 4 cups flour, divided
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 cup chopped walnuts
1/4 cup toasted sesame seeds

Preheat oven to 350 degrees F. Lightly grease two baking sheets.

Beat oil and sugar. Add eggs one at a time.

In bowl, measure and mix together 2 cups flour, baking powder, cinnamon, nutmeg, nuts, and sesame seeds. Add flour mixture to egg mixture and add remaining flour as necessary to make a soft dough. Divide dough into four equal balls. Roll each to 12 inches long x 3 inches wide and 1/4-inch thick. Bake for 15 minutes on prepared baking sheets.

Remove loaves from oven. While warm, slice 3/4-inch thick diagonally or straight across. Place each slice cut side down back on baking sheet. Return to oven and lightly brown about 5 minutes per side to make a light toast.

Yield: 5 dozen

Sugar Zwieback
A German, twice-baked cookie with a crisp sugar crust.
Makes 4 dozen (24 servings).

1 cup milk
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
2/3 cup white sugar
1 (.25 ounce) package active dry yeast
1/4 cup warm water
1 egg
4 cups all-purpose flour
1/2 teaspoon freshly grated nutmeg

Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.

In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.

Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.

Preheat oven to 350 degrees F (180 degrees C).

Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.

With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

Zwieback

1/2 cup milk
1 pkg active dry yeast
1/4 cup sugar
1/4 cup butter, melted
1/4 tsp salt
1/2 tsp ground anise or anise flavoring
3 eggs
3 cups flour

Preheat oven to 400 degrees F.

Scald the milk and when lukewarm add to the yeast. Add the sugar, butter, salt, anise and the eggs unbeaten, and enough flour to handle. Let rise until light.

Make into 3 inch oblong rolls, place close together in a buttered pan in rows, two inches apart. Let rise again and bake 20 minutes.

When cold cut in 1/2 inch slices and brown evenly in the oven. If desired you can ice with a glaze made from confectioner's sugar or dust with confectioner's sugar.