Sugar Zwieback

Ingredients

• Servings: 4
• 1 cup milk
• 4 tablespoons butter, cut into pieces
• 1/4 cup honey
• 1/2 teaspoon salt
• 2/3 cup white sugar
• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 1 egg
• 4 cups all-purpose flour
• 1/2 teaspoon freshly grated nutmeg

Recipe

• heat milk in a small saucepan until just starting to bubble. remove from heat; stir in butter, honey and salt. set aside and let cool. set aside 2 teaspoons sugar. stir remaining sugar into milk mixture. let cool to room temp.
• in a large bowl, combine yeast and lukewarm water. set aside 5 minutes for yeast to soften. beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
• 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. brush tops of rounds with water and sprinkle with reserved sugar. 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 for 5 minutes. turn slices and bake 5 to 7 minutes longer, or until golden on both sides. turn off heat and leave in unopened oven until cool, about 45 minutes. store in tightly covered container.