Ingredients for Zwieback Toast Teething Cookies
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How to Make Zwieback Toast Teething Cookies
- **Day 1: Preparing the Loaf**
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a large bowl, combine all ingredients (except for the additional flour, if needed). Mix until just combined.
- If the dough is too sticky, gradually add additional flour, 1 tablespoon at a time, until it forms a soft, slightly sticky dough.
- Knead the dough for 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch down the dough and shape it into a loaf. Place the loaf in the prepared pan.
- Cover the pan loosely with plastic wrap and let rise for another 30-45 minutes.
- Bake for 45-50 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Remove the loaf from the oven and let it cool completely in the pan before transferring it to a wire rack to cool completely overnight.
- **Day 2: Slicing and Drying**
- Preheat oven to 250°F (120°C).
- Using a serrated knife, slice the cooled loaf into 1/2-inch thick slices.
- Arrange the slices in a single layer on a baking sheet lined with parchment paper.
- Bake for 50-60 minutes, flipping halfway through, until the slices are completely dry and crisp.
- Let the Zwieback cool completely on a wire rack before serving. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
4g
Fat
3g
Carbs
3g
