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Zwieback

1 package active dry yeast
1/4 cup very warm water
1 cup milk
4 cups all-purpose flour
1 egg, beaten
1/2 cup granulated sugar
1/4 cup melted butter
1 teaspoon vanilla extract
1/2 teaspoon salt
confectioners' sugar
fresh lemon juice

Sprinkle dry yeast into water. Let stand for a few minutes, then
stir until dissolved. Scald milk and cool to lukewarm. Add milk
and 2 cups of the flour to yeast. Beat thoroughly. Stand in warm
place for about 1 hour, or until mixture is light and bubbly. Beat
in remaining ingredients except confectioners' sugar and lemon
juice and remaining flour, if necessary, add a little more flour
to make a medium-stiff dough. Stand in a warm place and let rise
until doubled in bulk. Punch down and turn out on lightly floured
board. Knead for about 5 minutes. Shape dough into 2 1/2" round
buns. Place buns on greased cookie sheet, about 1 inch apart.
Allow to rise again in warm place until doubled in bulk.

Bake in preheated 400F oven for 10 minutes. Lower heat to 350F and
bake for 15 minutes longer. Cool buns. Slice into 3/4 inch slices.
Return to 300F oven and bake for 40 minutes, or until the slices
are lightly browned on both sides. Mix confectioners' sugar with
lemon juice to prepare a thin icing. When zwiebacks are cold,
frost with lemon icing. Makes about 2 dozen.

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