Teether cookies (Zwieback)
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Teether cookies (Zwieback)
1/2 cup butter
2 cups milk
1 Tbs. salt
4 Tbs. sugar (divided)
2 Tbs. active dry yeast
1/2 cup lukewarm water
2 egg yolks, beaten
8 cups unbleached flour
Warm butter, milk, salt and 2 Tbs. of the sugar over low heat. Remove from heat, and cool to a lukewarm temperature. In a separate bowl, dissolve yeast and the other 2 Tbs. sugar in the lukewarm water. Cover yeast bowl and let set until bubbles appear on the surface. Combine the milk and yeast mixtures and stir.
Beat egg yolks and then add to the mixture.
Slowly add 3 cups of the flour. Mix dough well, then add the remaining flour 1 cup at a time to make a soft dough. If the dough gets too stiff, you can stop adding flour...the 8 cups is only an approximation.
Turn dough onto a floured board and knead until dough is smooth and elastic.
Place in a greased bowl, and turn the dough so it is covered with grease. Cover bowl and let dough rise until double in size. Roll dough into small (1 inch)
balls.
Place balls on a greased baking sheet 2 inches apart.
Let the dough rise until double in size. Bake at 375 degrees for 10-15 minutes or until golden brown. Makes about 2 dozen Zwieback.
