Diana's Desserts - www.dianasdesserts.com

Zwieback or Rusks Toast

Servings: 18

Pronounced: (ZWI-bak;ZWI-bahk;SWI-bahk)
This German word translates to "twiced baked" and refers to bread that is baked, cut into slices and then retuned to the oven until very crisp and dry. Zwieback, which has a hint of sweetness to it, is popular for its digestibility and is often served to younger children or to people who have digestive problems. It is commercially available in most stores.

Pronounced (RUHSK)
Known in France as biscotte and in Germany as Zwieback, a rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp and golden brown. Rusks, plain, sweetened or flavored, are available in most supermarkets.

Source: The New food Lover's Companion by Sharon Tyler Herbst

1/2 cup milk
1 envelope active dry yeast
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
1/4 tsp. salt
1/2 tsp. ground cinnamon, nutmeg or mace ( or 1/2 tsp. combination of all three)
3 large unbeaten eggs
3 cups unbleached all-purpose flour

Heat the milk until very hot, but not boiling (scald). Set aside and let it cool to lukewarm.
Add yeast to the milk. Stir until well blended and let it rest for 6 minutes.
Add the sugar, butter, ground cinnamon (or combination of cinnamon, nutmeg and mace) and eggs. Stir until well blended. Add enough flour to handle the dough. Knead on floured surface until smooth, adding flour as needed. Let rise in a warm place for 1 hour or until doubled in size.
Roll out dough to 1/2 inch thickness. Cut into strips 1 inch wide, then cut the strips to 3 inches long. Place on a buttered cookie sheet, 1 1/2 inches apart. Let rise again for 30 minutes.
Preheat oven to 400ºF. Bake biscuits for 20 minutes. Set on wire rack to cool. Makes about 18.

Source: DianasDesserts.com
Date: September 12. 2002