Bitsy's Kitchen
Zwieback
1 package active dry yeast
1/4 cup very warm water
1 cup milk
4 cups all-purpose flour
1 egg, beaten
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners'' sugar
Fresh lemon juice
Sprinkle dry yeast into water. Let stand for a few minutes, then stir until dissolved.
Scald milk and cool to lukewarm. Add milk and 2 cups of the flour to yeast. Beat thoroughly. Stand in warm place for about 1 hour, or until mixture is light and bubbly.
Beat in remaining ingredients except confectioner's' sugar and lemon juice and remaining flour; if necessary, add a little more flour to make a medium-stiff dough. Stand in a warm place and let rise until doubled in bulk. Punch down and turn out on lightly floured board. Knead for about 5 minutes. Shape dough into 2-1/2 " round buns. Place buns on greased cookie sheet, about 1 inch apart. Allow to rise again in warm place until doubled in bulk.
Bake in preheated 400° F. oven for 10 minutes. Lower heat to 350° F. and bake for 15 minutes longer. Cool buns. Slice into 3/4 inch slices. Return to 300° F. oven and bake for 40 minutes, or until the slices are lightly browned on both sides. Mix confectioner's' sugar with lemon juice to prepare a thin icing. When zwieback's are cold, frost with lemon icing.
Makes about 2 dozen.