These are very much like biscotti, except that they have yeast in them to help with the rising. Use them just as you would commercial zwieback.
Makes: 24 cookiesHands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Medium
Makes: 24 cookies
- 2 Tbsp. active dry yeast
- 4 Tbsp. sugar, divided
- ½ cup warm water
- 2 cups lukewarm whole milk
- 1½ tsp. salt
- 2 egg yolks, beaten
- 8 cups flour
- ½ cup unsalted butter, melted
- 1 tsp. ground cinnamon
- Dissolve yeast and 2 tablespoons sugar in warm water.
- Mix milk, salt, and remaining sugar; add to yeast mixture. Beat in egg yolks.
- Add 3 cups flour; mix thoroughly. Continue to add flour until you have a smooth dough. Knead until dough is elastic. Set aside to rise for 1 hour.
- Preheat oven to 400°F.
- Shape dough into 1½" thick loaves and place on 2 ungreased baking sheets. Allow to rise until doubled in size, about 2 hours.
- Bake loaves 12 minutes; cool slightly, then remove from baking sheets.
- Cut loaves diagonally into ½" thick slices. Lay slices on baking sheets. Combine butter with cinnamon. Brush slices with mixture. Bake 12 minutes more. Cool on wire racks.