Zwieback
1 cake FLEISCHMANN'S YEAST 1/2 cup milk, scalded and cooled 2 tablespoonfuls sugar 1/4 cup lard or butter, melted 2 eggs 2 3/4 cups sifted flour 1/2 teaspoonful salt ZWIEBACK (twice-baked Bread) is toast par excellence and enjoys a wide popularity. The second baking changes some of the starch to dextrine, which promotes ease of digestion.
Dissolve yeast and sugar in lukewarm milk. Add three-fourths cup of flour and beat thoroughly. Cover and set aside, in a moderately warm place, to rise for fifty minutes.
Add lard or butter, eggs well beaten, enough flour to make a dough--about two cups--and salt. Knead, shape into two rolls one and one-half inches thick, and fifteen inches long. Protect from draught and let rise until light, which should be in about one and one-half hours.
Bake twelve minutes in a hot oven. When cool cut diagonally into one-half inch slices. Place on baking sheet and brown in a moderately hot oven. It is better when the second baking is done twenty-four hours after the first, though it may be done sooner if desired.