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Bread

Other German Zwieback

A twice-baked German bread made with milk, yeast, eggs, sugar, butter, mace, lemon extract, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Other German Zwieback

Ingredients

Directions

Make the dough

  1. Warm the milk and dissolve the yeast in it to create a light sponge.

  2. Once ready, mix in the remaining ingredients to form a smooth dough.

  3. Let the dough rise and knead it twice.

Shape and proof

  1. Break the dough into small pieces, about ½ ounce each, and shape them into 3-inch long fingers.

  2. Place the fingers close together on baking pans so they touch each other.

  3. Allow the dough to proof well before baking.

Bake and toast

  1. After baking, let the Zwieback cool for one day.

  2. Slice the cooled Zwieback and place the slices on pans to toast until golden brown.

  3. If the oven is too hot, cool the Zwieback and return it to the oven to finish drying.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Add structure and richness to the dough as they set during baking.
Yeast
Produces gas that makes the dough rise and gives it a light, airy crumb.
Butter
Adds fat for tenderness and a rich flavour in the dough.
Sugar
Feeds the yeast and adds sweetness and browning during toasting.
Milk
Provides the liquid that hydrates the flour and forms the initial yeast sponge.

The step that matters

Let the dough proof well before baking. Under-proofed dough bakes dense because the yeast has not produced enough gas to lighten the crumb. Fully proofed dough gives a lighter texture that toasts evenly.

Swap the mace

How well each one fits the dish's main ingredients (milk, egg, sugar, butter, lemon):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. Macethe original

Fit is the average pairing score against milk, egg, sugar, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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