Ruth Hiebert's Zwiebach

Ingredients

• ¼ cup water
• 2 packages yeast
• 3 Tbs sugar
• 1 cup milk
• 1 cup half & half
• ½ cup vegetable oil
• ½ cup butter
• 1 egg, beaten lightly
• 2 tsp salt
• 9-10 cups flour

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.