Zwieback

Cinnamon toast, crisp slices of bread still warm from the toaster, spread with melting butter and a heavy dusting of cinnamon and sugar, was a snack that healed all disappointments when I was growing up. Skinned knees, ignominious math test results, and bad haircuts, could all be assuaged (at least somewhat) by a slice or two of this treat. Lately, I’ve found myself craving zwieback. This light crunchy biscuit, only faintly sweet, with a mild buttery flavor and a hint of cinnamon and nutmeg, tastes almost identical to my childhood favorite, a crackling piece of cinnamon toast.

Zwieback

As the corona virus shutdowns continue, consumers are gravitating to foods that trigger a comforting childhood memory, to relieve stress. Irrespective of gender, age or locale, feel-good, nostalgic food is more popular than ever. It only makes sense that positive experiences with a given food could influence our craving for it later on, but recent research also suggests there is more to this trend. Comfort foods remind us of our social ties, which means they may help us feel less lonesome when we feel isolated.  As Chanukah approaches and it appears that we will be restricted to sharing the holiday with family on Zoom, it might be time to bake up a batch (or three) of these comforting zwieback. This recipe, developed by the wonderful bakers at King Arthur Flour, is from the King Arthur Flour Cookie Companion.

Assemble your ingredients and line a large baking sheet with parchment paper. Combine the sugar, butter and milk in a medium bowl and microwave the mixture until the butter melts. This took about one minute and 30 seconds on high in my microwave. You might want to start off with one minute and continue with short bursts of power until the butter is melted. Allow the mixture to cool until it is just barely warm (100 F. to 105 F. and yes, I really took its temperature). 

In the mixing bowl of an electric mixer, combine the milk mixture with the cinnamon, nutmeg, salt, yeast, egg and flour. Using the dough hook, beat the mixture for 5 minutes on medium speed. A soft dough should form. Lightly grease a bowl and place the dough inside and cover it with plastic wrap. Allow the dough to rest at room temperature for 60-90 minutes. It should become slightly puffy.

Deflate the dough gently. Divide the dough in half and using your hands, form two 14-inch long cylindrical loaves. Place the loaves on your prepared baking sheet. Flatten the loaves with the palms of your hands until they measure about 3 1/2 inches wide. Cover the loaves with plastic wrap that has been sprayed with cooking spray and allow the loaves to rest for another 90 minutes, until they appear puffy (see above). Preheat the oven to 350 F. Bake the loaves for 25 minutes. Remove the loaves from the oven and allow them to cool on a rack overnight uncovered.

The next day, preheat the oven to 250 F. With a serrated knife, cut the loaves on a slight diagonal into 1/2 inch to 3/4 inch slices. Lay the slices down on a baking sheet. Melt 4 tablespoons of butter and in a separate bowl, combine 1/4 cup sugar and 1/4 teaspoon cinnamon. Brush one side of the zwieback toast with melted butter and sprinkle with 1/4 teaspoon of the cinnamon and sugar mixture over the butter.  Bake the zwieback at 250 F. for 90 minutes. The zwieback should appear to be a light golden color. Transfer the baking sheet to a rack to cool. When the zwieback is completely cool transfer them to an airtight container. They can keep for weeks at room temperature (not that I would know about that).

Print Recipe

Zwieback

Cookies, Cakes, Pies and Desserts

By King Arthur Flour, King Arthur Flour Cookie Companion – Serves: 36

Prep Time: 25 minutes – Cooking Time: 25 minutes for bread, 90 minutes for zwieback – Total Time: 50 minutes + 90 minutes

A light crunchy biscuit, only faintly sweet, with a mild buttery flavor and a hint of cinnamon and nutmeg.

Ingredients

• For the Zwieback bread:
• 4 tablespoons (1/2 stick) unsalted butter
• 1/3 cup sugar
• 3/4 cup milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 3/4 teaspoon salt
• 1 1/4 teaspoons instant yeast
• 1 large egg
• 3 cups all-purpose flour

Instructions

1

Line a large baking sheet with parchment paper.

To make the zwieback bread:

2

Combine the butter, sugar and milk in a medium bowl and microwave for one minute on high or just until the butter melts. Let the mixture cool until barely warm (100 F.-105 F.).

3

Combine the milk mixture, cinnamon, nutmeg, salt, yeast, egg, and flour in the bowl of an electric mixer. Using the dough hook beat the mixture for 5 minutes. A soft dough should form.

4

Lightly grease a large bowl (I sprayed mine with cooking spray). Transfer the dough to the greased bowl and cover it with plastic wrap. Let the dough rise for 90 minutes. It will become a bit puffy.

5

After the rest period, gently deflate the dough and divide it into two pieces. Stretch each piece to form a 14 inch cylindrical loaf. Place the pieces of dough on the lined baking sheet and flatten each cylinder with the palm of your hand until it is about 3 1/2 inches wide. Cover the loaves with plastic wrap that has been sprayed with cooking spray and allow the loaves to rest for 90 minutes. They will be puffy.

6

Preheat the oven to 350 F.

7

Bake the loaves for 25 minutes. Remove the pan from the oven and allow the zwieback bread to cool on a rack overnight.

8

The next day...

To bake the zwieback toast:

9

Preheat the oven to 250 F.

10

Using a serrated knife and a cutting board, cut each loaf into 1/2 inch - 3/4 inch slices, on a slight angle. Lay the slices down on a baking sheet.

11

Melt 4 tablespoons of butter and reserve. In a separate bowl, combine 1/4 cup sugar and 1/4 teaspoon cinnamon.

12

Brush one side of each slice with the melted butter and sprinkle 1/4 teaspoon of the cinnamon and sugar mixture over the butter.

13

Bake the zwieback for 90 minutes. They should turn a light golden color and be completely dry. Allow the zwieback to cool completely on a wire rack. Pack in a airtight container when thoroughly cool.

Notes

The zwieback keep beautifully in an airtight resealable container at room temperature.