ZWIEBACK

Zwieback

1 package active dry yeast
1/4 cup warm water
1/4 cup milk
1/4 cup granulated sugar
1/4 cup melted butter
1/2 teaspoon salt
1/2 teaspoon powdered anise
3 eggs
Flour

Dissolve yeast in warm water. Scald the milk; cool to lukewarm. Add to the yeast. Add sugar, butter, salt, anise, the unbeaten eggs and enough flour to handle. Let rise until doubled in bulk.

Make into 3-inch oblong rolls. Place close together in a buttered pan in rows 2 inches apart. Let rise again and bake for 20 minutes at 400 degrees F.

When cold, cut into 1/2-inch slices and brown evenly in the oven.