Sugar Zwieback Recipe

Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.

In a large bowl combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture egg 4 cups flour and nutmeg into yeast mixture.

Knead dough in a bowl adding up to 1/2 cup more flour if necessary until a smooth soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside lightly covered with kitchen towels about 1 hour or until doubled in size.

Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes or until cool enough to handle.

With a serrated knife cut each round into six 1/2-inch slices. Place slices cut sides down on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer or until golden on both sides. Turn off heat and leave in unopened oven until cool about 45 minutes. Store in tightly covered container.