zwieback recipe

 2 cups scalded milk
1 cup warm water
2 teaspoons sugar
2 teaspoons salt
4 tablespoons sugar
1 cup shortening
2 eggs
1 yeast cake
8 - 10 cups sifted flour

Scald milk, add shortening, salt and 4 tablespoons sugar.  Crumble yeast in a small bowl, add 2 teaspoons sugar and 1 cup lukewarm water.  Set in a warm place until spongy.  Add yeast mixture and beaten eggs to lukewarm water. Mix well and stir in flour gradually.  Knead dough until very soft and smooth.  Cover and let rise in a warm place until double in bulk.  Pinch off small balls of dough the size of a small egg.  Place these 1 inch apart on greased pan.  Put a similar ball but slightly smaller, on top of bottom ball.  Press down with thumb.  Let rise until double in bulk about 1 hour.  Yields approximately 4 dozen.   Mr. J J Voth, North Newton, Kansas.  From the Mennonite Community Cookbook