Thursday, June 17, 2010

Learning to Cook: Zweiback Rolls

I like to cook. The problem is I just don't usually cook anything. Plus I just recently acquired cooking skills. So I decided to just get in the kitchen and get to cooking. This is my number three for this year. I made this bread twice. Once with bread flour and butter and the next time as the recipe stated. And it came out GREAT. It went pretty fast in my house. It's perfet for little meat sandwhiches, bread and jam, honey, or just plain. I got the recipe from

"When Mother baked zweiback rolls--which means 'twice baked'--she'd guard them, lest they disappear quickly! She would bake them on Sundays when friends came by for 'fsapa' a meal of cold meat, cheese, jelly and coffee."
                                       By: Martha Buhler

1 (.25 ounce) package active dry yeast

1 teaspoon sugar

1/2 cup warm water (110 degrees F to 115 degrees F)

6 cups all-purpose flour, divided

1 tablespoon salt

3/4 cup shortening

2 cups scalded milk, cooked


1.Dissolve yeast and sugar in water; set aside. In a large mixing bowl, combine 3 cups flour, salt, shortening, milk and yeast mixture. Beat well. Add enough of the remaining flour to form a soft dough. Turn out onto a lightly floured surface; knead until smooth and elastic about 6-8 minutes. Dough should be soft. Place dough in a lightly greased bowl; cover and allow to rise in a warm place until doubled, about 1 hour. Punch dough down and divide into four pieces. Divide three of the pieces into eight pieces each; shape into smooth balls and place on greased baking sheets. Divide remaining dough into 24 balls. Press 1 small ball atop each larger ball. Cover and let rise until doubled, about 45 minutes. Bake at 375 degrees F for 30 minutes or until golden.

This was the yeast in the water.

Dough before kneading.
 About to go in the Oven.

All done. Nothing like homemade bread. I'm bout to go get some right now!!