Zwieback means twice baked, and it is made
in a variety of shapes. A very light and porous
dough is best suited for Zwieback. It should
be made fresh every day, baked, and when one
day old, toasted fresh several times during the
day. There is as much difEerence in a stale and
fresh toasted Zwieback as there is in fresh and
stale toasted bread. The Zwieback should be
toasted in the oven to a light brown color, but
fully dry.
The Eusk mixtures and also the other stand-
ard dough mixtures may be used for Zwieback.
994.— HAMBUBG ZWIEBACK.
Take from No. 976. Have the dough rather
slack, mold on pans round and set single in
one-ounce pieces, give good proof and bake in
medium heat. Let stand and cool over night,
or at least six hours; cut with a sharp thin
knife in halves, set on pans and toast dry to a
nice brown. Set the tops and bottoms together
when dry, and put away for use.
995.— HAMBUBG CHILDEEN ZWIEBACK.
These Zwieback are made without sugar, and
are used for invalids and in the nursery.
Take one pint of milk, one pint of water, two
ounces of yeast, one-half ounce of salt, twelve
ounces of butter, twelve ounces of potato-starch
or cornstarch.
Make a slack sponge with the mixed milk and
water, add yeast and some wheat flour. When
ready, add the cornstarch and salt, and work in
the butter and more Hour to make a rather firm
dough; let come up and work over; then mold
round in one-half -ounce pieces on pans; prove
and bake like the other Zwieback. Cut and dry
when cooled.
This Zwieback is used with milk as a baby
food.
996.— SAXON ZWIEBACK.
Take from No. 977 or No. 971. Break out in
one-half-ounce pieces, mold round, and then
form in fingers about three inches long. Place
the fingers together in rows and let prove. Give
good proof and bake to a nice color. The day
after baking, cut in slices and toast on pans to
a nice brown.
997.— VIENNA ZWIEBACK.
Take Mixture No. 973. Mold and bake in
long ovals or in finger shape. Cut when cold
and toast like other Zwieback.
998.— HUNGAEIAN ZWIEBACK.
PEESSBUEGH ZWIEBACK.
Bake like No. 997. Form in finger shapes,
larger on both ends than in the centre; cool and
cut in halves and toast dry.
Make a meringue icing; beat five whites of
eggs firm, stir in one pound of powdered sugar,
and add two ounces of shredded or chopped
almonds, and flavor vanilla. Spread this icing
over the toasted side of the Zwieback, and set
back in the oven to dry to a fawn color.
A variety of other similar Zwieback is made
round or in long shapes, which are iced with
vanilla or cinnamon icing, like the above Zwie-
back.
999.— ANISE ZWIEBACK.
The Eusk mixtures with anise seed may be
made into Zwieback in the same manner. An-
other mixture is given in No. 374, under Anise
Toast, which is made like a sponge cake mix-
ture. Left-over stale pound cake may also be
made into a nice toast to be served with wines
or liquors.
1000.— COFFEE CAKES.
Coffee cakes are made from all the mixtures
given for buns and rusks, and also from the
standard mixtures (see Nos. 970 to 977). The
French savarine and Baba mixtures, also the
Gugelhupf mixtures are used as Coffee Cake
(see Nos. 408 to 412).
For hotel use the most convenient shape of
baking the flat Coffee Cakes is to use layer
cake or pie tins. Weigh the dough about twelve
to fourteen ounces, mould round and flatten in
the tins; sprinkle with almonds, sugar and cin-
namon, or streusel. Let prove and bake. These
small cakes may be cut in slices like pies, and
are very nice to serve in this manner.
For bakeries they are generally baked in one
sheet and cut in pieces, or are baked in squares
to sell for from ten to fifteen cents.
Other shapes of Coffee Cakes are baked in
forms of tin, Turk's head shape; some in form
of stollen, and others again in form of large or
small pretzels and rings.
Page 139
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Zwieback means twice baked, and it is made in a variety of shapes. A very light and porous dough is best suited for Zwieback. It should be made fresh every day, baked, and when one day old, toasted fresh several times during the day. There is as much difference in a stale and fresh toasted Zwieback as there is in fresh and stale toasted bread. The Zwieback should be toasted in the oven to a light brown color, but fully dry.
The Rusk mixtures and also the other standard dough mixtures may be used for Zwieback.
994.— HAMBURG ZWIEBACK. Take from No. 976. Have the dough rather slack, mold on pans round and set single in one-ounce pieces, give good proof and bake in medium heat. Let stand and cool over night, or at least six hours; cut with a sharp thin knife in halves, set on pans and toast dry to a nice brown. Set the tops and bottoms together when dry, and put away for use.
995.— HAMBURG CHILDREN ZWIEBACK.
These Zwieback are made without sugar, and are used for invalids and in the nursery.
Take one pint of milk, one pint of water, two ounces of yeast, one-half ounce of salt, twelve ounces of butter, twelve ounces of potato-starch or cornstarch.
Make a slack sponge with the mixed milk and water, add yeast and some wheat flour. When ready, add the cornstarch and salt, and work in the butter and more Hour to make a rather firm dough; let come up and work over; then mold round in one-half -ounce pieces on pans; prove and bake like the other Zwieback. Cut and dry when cooled.
This Zwieback is used with milk as a baby food.
996.— SAXON ZWIEBACK. Take from No. 977 or No. 971. Break out in one-half-ounce pieces, mold round, and then
form in fingers about three inches long. Place the fingers together in rows and let prove. Give good proof and bake to a nice color. The day after baking, cut in slices and toast on pans to a nice brown.
997.— VIENNA ZWIEBACK. Take Mixture No. 973. Mold and bake in long ovals or in finger shape. Cut when cold and toast like other Zwieback.
998.— HUNGARIAN ZWIEBACK. PRESSBURG ZWIEBACK.
Bake like No. 997. Form in finger shapes, larger on both ends than in the centre; cool and cut in halves and toast dry.
Make a meringue icing; beat five whites of eggs firm, stir in one pound of powdered sugar, and add two ounces of shredded or chopped almonds, and flavor vanilla. Spread this icing over the toasted side of the Zwieback, and set back in the oven to dry to a fawn color.
A variety of other similar Zwieback is made round or in long shapes, which are iced with vanilla or cinnamon icing, like the above Zwieback.
999.— ANISE ZWIEBACK. The Rusk mixtures with anise seed may be made into Zwieback in the same manner. Another mixture is given in No. 374, under Anise Toast, which is made like a sponge cake mixture. Left-over stale pound cake may also be made into a nice toast to be served with wines or liquors.
1000.— COFFEE CAKES.
Coffee cakes are made from all the mixtures given for buns and rusks, and also from the standard mixtures (see Nos. 970 to 977). The French savarine and Baba mixtures, also the Gugelhupf mixtures are used as Coffee Cake (see Nos. 408 to 412).
For hotel use the most convenient shape of baking the flat Coffee Cakes is to use layer cake or pie tins. Weigh the dough about twelve to fourteen ounces, mould round and flatten in the tins; sprinkle with almonds, sugar and cinnamon, or streusel. Let prove and bake. These small cakes may be cut in slices like pies, and are very nice to serve in this manner.
For bakeries they are generally baked in one sheet and cut in pieces, or are baked in squares to sell for from ten to fifteen cents.
Other shapes of Coffee Cakes are baked in forms of tin, Turk's head shape; some in form of stollen, and others again in form of large or small pretzels and rings.