Ruth Hiebert's Zwiebach

Ingredients

Method

  1. Dissolve yeast and 1 Tbs sugar in warm water. Proof.
  2. Scalt milk and half & half and mix with butter, oil, remaining 2 Tbs sugar and salt. Stir to dissolve and let cool.
  3. When cool, add egg and yeast. Stir. Add 4 cups flour and beat until smooth. Cover and let rise about 30 minutes (should increase by about half).
  4. Stir down the sponge and add 5-6 cups flour one at a time to make a dough a little softer than bread dough.
  5. Knead. Place in a warm, greased bowl and let rise until double.
  6. Punch down. Shape zwiebach and let rise about 45 minutes.
  7. Bake at 350° for about 20 minutes.

Handwritten version, from Carol Hiebert's recipe book