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zwieback toast teething cookies

Desciption

a quintessential childhood food. this is a copycat recipe of the traditional zwieback toast that we grew up on, gave to our own kids, and may even be giving to our grandkids now. my daughter has an allergy to cow's milk, so i substitute the milk for half water and half coconut milk and it works out perfectly!! note: it takes two days to make these cookies. the first day, you make a raised loaf (just like you do when making yeast bread). the baked loaf sits to cool and set during the night. the next day, the loaf is cut into slices and put in the oven to dry. a lot more work than buying them off the store shelf, but your toddler will love you for it -- i promise!! time to make does not include kneading time and raising time - just the time it takes to mix the ingredients together and baking time. this recipe is from kingarthurflour.com.

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Steps

  1. Stir together 1 / 2 teaspoon of sugar
  2. The yeast and 2 tablespoons lukewarm milk in a small bowl
  3. Let the mixture foam and bubble
  4. Meanwhile
  5. Heat the remaining milk and sugar and the butter
  6. Just until the butter melts
  7. Let the mixture cool to 100 to 105f
  8. Or until barely warm
  9. Combine the milk mixture and the yeast mixture in a large bowl
  10. Stir in the cinnamon
  11. Nutmeg and salt
  12. And beat in the egg
  13. Mix in the unbleached flour
  14. 1 / 2 cup at a time
  15. When the dough begins to pull away from the sides of the bowl
  16. Turn it out onto a lightly floured work surface and knead in the remaining flour to form a smooth
  17. Elastic dough
  18. Just slightly on the slack side
  19. This should take 5 to 10 minutes
  20. "lightly grease a large bowl
  21. Place the dough inside
  22. Cover it with plastic wrap and let it rise until its doubled in bulk
  23. About 1 1 / 2 hours"
  24. Punch the dough down
  25. Knead it briefly on a lightly floured work surface to remove large air bubbles
  26. And divide it in half
  27. Roll the pieces with your hands to form two 12-inch long cylindrical loaves
  28. If the dough resists rolling
  29. Let it rest
  30. Covered
  31. For several minutes
  32. When you return
  33. You should find the gluten relaxed and the task much easier
  34. Place the loaves on a well-greased or parchment-lined baking sheet
  35. Leaving about 2 inches between them
  36. "cover the loaves with plastic wrap and let them rise until theyve almost doubled in size
  37. About 45 minutes"
  38. "bake the bread in a preheated 350f oven until its golden brown and an instant-read thermometer inserted in the center of the loaves reads 190f"
  39. Cool overnight
  40. Uncovered
  41. On a wire rack
  42. The next day
  43. Preheat the oven to 200f with a serrated knife
  44. Cut the loaves diagonally into slices about 1 / 2-inch thick
  45. "place the slices
  46. Close together
  47. On ungreased or parchment-lined baking sheets and bake them until theyre completely dry
  48. About 1 hour"
  49. "increase the oven temperature to 300f and bake the slices until theyr

Step 23

Total Time in Minute 100

Ingredients Count 9

cooking zwieback toast  teething cookies

See More Relate Photo

Ingredients

Sugar

Active dry yeast

Milk

Butter

Cinnamon

Nutmeg

Salt

Egg

Unbleached all-purpose flour

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