State-Fair Winning Zwieback
 
 
Ingredients
  • 2 cups scalded milk
  • 1 cup lukewarm water
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 4 tablespoons sugar
  • 1 cup lard (or shortening)
  • 2 eggs
  • 1 yeast cake (1 tablespoon dry yeast)
  • 1¾ cups whole wheat flour
  • 8¼ cups sifted bread flour
Instructions
  1. Scald the milk, and add the lard, salt, and 4 tablespoons of sugar.
  2. Crumble the yeast in a small bowl, then add 2 teaspoons of sugar and 1 cup of lukewarm water. Set in a warm place until spongy. (I did this with 1 tablespoon yeast.) Add the yeast mixture and beaten eggs to the lukewarm milk in a mixing bowl. Mix well and stir in the flour gradually.
  3. Knead the dough until very soft and smooth. Cover and let it rise in a warm place until it doubles in bulk (1 hour). Pinch off small balls of dough the size of a small egg (2 ounces). Place these 1 inch apart on a greased pan. Put a similar ball, but slightly smaller, on top of the bottom ball (1 ounce). Press down with your thumb. Let them rise until they double in bulk.
  4. Bake at 350–375 degrees for 15–20 minutes. Recipe yields approximately three dozen buns.
Recipe by Amish 365 at https://www.amish365.com/amish-in-the-news-millie-ottos-recipe-state-fair-recipes-a-great-mennonite-recipe-amish-fire-in-maine-and-more/