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Ingredients

1 cup milk 2 tablespoons butter, cut into pieces ½ teaspoon salt ¼ cup honey 1 (.25 ounce) package active dry yeast ¼ cup warm water 4 cups all-purpose flour

Nutrition Info

101 calories carbohydrate: 19.4 g cholesterol: 3.4 mg fat: 1.4 g fiber: 0.6 g protein: 2.6 g saturatedFat: 0.8 g servingSize: - sodium: 60.2 mg sugar: 3.4 g transFat: : - unsaturatedFat: : -

Heat milk over low heat until just below boiling. Remove from heat,stir in butter, honey and salt. Set aside and let cool.
In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Add cooled milk mixture to softened yeast and beat in 4 cups flour.
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. 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 5 minutes. Turn slices and bake 5 to 7 min. longer, or until golden on both sides. Turn off heat and leave zwieback in unopened oven until cool, about 45 minutes. Store in a tightly covered container.

4 dozen

A German twice-baked cookie.