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Zwieback Toast

2 c. milk
1/2 c. lukewarm water
1/2 c. butter
2 egg yolk, beaten
1 T. salt
8 c. (approx.) unbleached flour
4 T. sugar
2 T. active dry yeast
Warm butter, milk, salt and 2 T. of the sugar over low heat. Remove from heat and cool to lukewarm. In a separate bowl, dissolve yeast and the other 2 T. sugar in the lukewarm water. Cover yeast bowl and let set until bubbles appear on the surface. Combine milk and yeast mixtures and stir. Beat egg yolks then add to mixture.
Slowly add 3 cups of the flour. Mix dough well, then add the remaining flour 1 cup at a time to make a soft dough. If it gets too stiff, stop adding flour. Turn dough to a floured board and knead until dough is smooth and elastic.

Place in greased bowl, rolling dough so it is covered with grease. Cover bowl and let dough rise until double in size. Roll dough into small balls.

Place balls on a greased baking sheet 2 inches apart.

Let the dough rise until double in size. Bake at 375 degrees for 10-15 minutes or until golden brown. Makes about 2 dozen Zwieback.