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Title: Lemon Zwieback > Joy of Cooking
Categories: Bread Blank
Yield: 6 Sm loaves
1 | Cake of compressed yeast | |
1 | tb | Sugar |
1/2 | c | Water |
2 | Eggs; beaten | |
1/2 | c | Lard; or shortning - melted |
2 | c | Milk; lukewarm |
1 1/2 | ts | Salt |
1/2 | c | Sugar |
8 | c | All-purpose flour |
Glaze: | ||
1 1/4 | c | Confections' sugar |
1/4 | c | Lemon, orange or lime juice |
1 | ts | Vanilla |
Mix the bread ingredients as for a regular loaf. Beat, knead and let rise in the bowl. The finished loaf should be half as high as normal so make 6 loaves not 3 in standard sized pans. Let rise a second time in the pans, bake, cool somewhat, glaze, continue cooling and slice into 1/2" thick slices. Toast in a slow oven until golden brown and crisp.
Glaze: simply mix the ingredients until smooth and spread.
From the Joy of Cooking, posted by Jim Weller.
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