Jill Shellenberg from Hillsboro, Kansas shares her recipe for Zwiebach (also spelled Zwieback), a traditional Mennonite bread. [Updated and Edited March 9: Jill made some changes to the recipe!]
1 package yeast
½ cup water
2 tbsp. sugar
1 can of evaporated milk
Add milk to evaporated milk to equal 2 ½ cups
½ cup canola oil
3 tsp. salt
Approximately 3½ to 4 cups Flour – half whole wheat – half white
In a large microwave proof measuring cup, combine the can of evaporated milk and milk to measure 2 ½ cups. Add water, oil, and sugar and heat in the microwave for two minutes. Mix in yeast and let it rise for at least a half an hour.
In a larger bowl combine the salt and a few cups of flour. Add the yeast mixture. Add flour by the cup and knead the dough until it isn’t sticky.
Let the dough rise for several hours.
Shape the dough into zwiebach and let rise for at least a half an hour.
Bake at 375ᵒ for about 15-20 minutes