Zwieback (double buns)

These little buns have been a tradition in my family for several generations. It just wouldn't be Christmas without them. I remember my mom, all hot and bothered, fussing with these and making Schoenekuchen (nice cookies - a very soft cut-out sugar type cookie) as they rose. Mine are never as pretty and even as hers were - she is a perfectionist - but they still bring up those Christmas memories!

Zwieback

Zwieback

Beware: these make a lot of buns, so be prepared to use a large cookie sheet and small 24-cup muffin tin like I did, with enough left over for the next recipe - apple buns or a fruit square (platz).

The farm method:

• Prepare 1 pkg fast-rising yeast or 1 tbsp dry yeast as directed on package.
• Stir risen yeast and pour into a large bowl. Add 3 c warm water and enough flour for a sponge (puffy soft starter dough) - about 3-4 c flour for this amount of liquid - and beat well. Let stand, covered in warm spot.
• Place in medium saucepan: 2 c warm milk, 3 sticks (1 1/2c) butter or margarine (or half and half shortening and butter), 1/2 c white sugar, 1/4 c salt. Warm on medium heat just until the margarine starts to melt and the sugar is dissolved. Let cool slightly.
• Stir together in bowl containing the 'sponge,' mixing well and adding 4-6 more cups of flour to make a medium-soft smooth elastic dough. Knead flour in on floured surface once you can no longer mix it in with a wooden spoon.
• Grease the bowl and top of dough and let rise til doubled, about 2 hours or so, covered with a tea towel.
• When dough is ready, turn out on to floured surface and let rest, covered with a tea towel for about 10 minutes. Then pinch off (or cut with serrated knife) pieces of dough that you can roll into balls which are about the size of a small egg (equal to the size of 2 walnuts). Use a cupped hand to roll the dough against the palm of your other hand or a floured surface to make smooth balls. When you make enough base pieces, make balls about half that size for the top buns. Press gently together (don't worry if they fall to the side when rising - mine always do).

You can  use a greased cookie sheet:

Little buns - not perfect but sweet all the same

Or greased miniature muffin tins (or both):

A bevy of finished zwieback baked in mini muffin tins

• Let rise for approximately an hour and bake in 350-375 degree oven for 20-30 minutes, until a light golden brown.
• Cool on a covered surface (I usually reuse the tea towels) and then pull apart the top from the bottom and enjoy with a bit of butter and/or jam.

Next recipe: apple buns.

Veldt Bread (Namibia)

When we went to Disney World, I found the recipes at Animal Kingdom Lodge delicious and totally fascinating. This little journey into "The World" piqued my interest and kept me looking for other recipes from Africa, whether inspired by India or Europe. Hence this Veldt (or Wild) Bread. Simple, spicy and different from the norm, it would be great to serve at a wine and cheese party, or with dips of all kinds at your next gathering, along with Naan and other African breads. <From cdkitchen.com> The early European pioneers (Boers) were ill-equipped to produce the conventional breads of their homeland, and so developed this spicy substitute which has become a national specialty. This recipe produces a loaf of about 900 grams (almost 2 pounds). 
Note: I used the converter tool on my computer to adapt the recipe to Western amounts. Simply type "convert (grams to cups or mL to tsp)" or whichever you would like 'translated' to an amount you can understand. Being Canadian, I have no problem with metrics but even I got confused without the converter. Because of the conversion, you may have to add a wee bit more flour or milk to get the right consistency.

Veldt Bread

A change from the norm - a bit drier, a bit denser but delicious

INGREDIENTS:

• 50 grams margarine (scant 1/4 c)
• 450 grams whole-meal flour (approx. 2 c)
• 20 milliliters baking powder (4 tsp)
• 50 grams brown sugar (scant 1/4 c)
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon allspice
• 150 milliliters skimmed milk (1/2 c plus 1/8 c)
• 1 egg, beaten
• 1 teaspoon vegetable oil

DIRECTIONS:

Sift flour, baking powder and salt in a bowl. Mix in the sugar and spices, then add the margarine. Rub the margarine into the mix until it is crumbly. Form a well in the middle and pour in the milk and egg. Mix together into a stiff dough, and put on a floured board. Knead dough for 10 minutes until smooth. Grease the inside of a 900 g (preferably pyrex) loaf tin with the oil (cooking spray will help release the bread afterward). Cook for approximately 40 minutes in a 400 F oven. The cooked loaf should sound hollow when tapped. If not, bake 10 more minutes, then turn onto a rack to cool. Excellent with butter and honey.