1 c. milk
1/4 c. butter
1 pkg. yeast
1/4 c. warm water
2 tbsp. sugar
Flour

Dissolve yeast in water and sugar. Let stand until bubbles appear. Warm milk and butter in saucepan, do not boil. Just warm until butter melts. Mix yeast mixture in with milk mixture and add flour to make a medium-soft dough.

Let dough rise in warm draft-free place. Cover with towel, while rising. Let dough rise until doubles in size. Squeeze dough into small balls. Let rise again for about 1/2 hour. Place on greased cookie sheet, one ball on top of another.

Bake at 350 degrees until brown. This is a German bread and the bottom should be rounded and a little bit bigger than the rest, and the top should also be rounded. Each Zwieback is two layers.