Zweiback

1 cake yeast
1/2 cup milk, scaled and cooled
2 tablespoonfuls sugar
1/4 cup lard or butter, melted
2 eggs
2 3/4 cups sifted flour
1/2 teaspoonful salt

Zweiback (twice-baked Bread) is toast par excellence and enjoys a wide popularity.  The second baking changes some of the starch to dextrin, which promotes ease of digestion.

Dissolve yeast and sugar in lukewarm milk.  Add three-fourths cup of flour and beat thoroughly.  Cover and set aside, in a moderately warm place, to rise for fifty minutes.

Add lard or butter, eggs well beaten, enough flour to make a dough — about two cups — and salt.  Knead, shape into two rolls one and one-half inches thick, and fifteen inches long.  Protect from draught and let rise until light, which should be in about one and one-half hours.

Bake twelve minutes in a hot oven.  When cool cut diagonally into one-half inch slices.  Place on baking sheet and brown in a moderately hot oven.  It is better when the second baking is done twenty-four hours after the first, though it may be done sooner if desired.

Here is Bread delicacy in ideal form.  Serve with piping hot milk or rich chocolate.