tag:blogger.com,1999:blog-6454531829676162260.post8089061213356438323..comments2023-10-23T13:07:54.920-07:00Comments on Mennonite Girls Can Cook: ZwiebackLovella ♥http://www.blogger.com/profile/13870567090244361779noreply@blogger.comBlogger53125tag:blogger.com,1999:blog-6454531829676162260.post-4127097447726897792017-09-20T09:12:18.768-07:002017-09-20T09:12:18.768-07:00Thanks for your reply! I am doing some mad scienti...Thanks for your reply! I am doing some mad scientist experiments in my kitchen with various enzymes, hydrocolloids, etc in order to make gluten free dough that is actually dough and not a batter (or close to it) so I can convert it to a zwieback recipe. I reeeeeeeally miss zwieback!!!threehappypenguinshttps://www.blogger.com/profile/09605404947310441205noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-1045227170338215462017-09-18T20:52:29.943-07:002017-09-18T20:52:29.943-07:00Not a dumb question at all. I have plenty of pans...Not a dumb question at all. I have plenty of pans so I form all the dough into buns at once. If you find this is too large a recipe, just halve all the ingredients. You can also put dough into the refrigerator in a sealed container to be shaped into rolls later. All the best. Judy https://www.blogger.com/profile/00929685771427155673noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-79998082964087020062017-09-18T13:45:18.426-07:002017-09-18T13:45:18.426-07:00I hope this isn't a dumb question, but what do...I hope this isn't a dumb question, but what do you do about all the "leftover" dough (either already shaped or still in the bowl) while one set of buns is baking? It just keeps rising and rising. I don't want to let it overproof.threehappypenguinshttps://www.blogger.com/profile/09605404947310441205noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-80098584468994716742016-02-09T08:19:39.472-08:002016-02-09T08:19:39.472-08:00Halo.
Das ist schon fast 3 jahren das ich geschrie...Halo.<br />Das ist schon fast 3 jahren das ich geschrieben hatte. Hier in Brasilien werden die traditionen mit dem Mennonitisches Essen noch sehr gehalten. Meine familie ihren nachnammes sind Spenst, Klassen, Barg, Neufeld, Wall und mein Ehemann seine familien nachnammes sind Hubert, Kliewer, Kasdorf, Ott. Hier ist eine nachricht aus unsere Comunnity Colônia Nova auf portuguiesisch <br />http://imcnova.blogspot.com.br/2016/02/reportagem-no-jornal-gazeta-do-sul.htmlJoane HUberthttps://www.facebook.com/joane.spensthubertnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-57293477232212968572015-03-30T20:17:20.170-07:002015-03-30T20:17:20.170-07:00My husband Grandmother also grew/lived in Mountain...My husband Grandmother also grew/lived in Mountain Lake! He has been requesting I make Zwieback for awhile now, and I am finally getting around to doing it! She hasn't lived in Mt Lake for a while now though, and is 95 years old living in California. Her Family name is Franz if you know of anyone that went by that name let me know!Anonymoushttps://www.blogger.com/profile/01333713447998208378noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-61595504663723152412015-01-07T18:20:02.375-08:002015-01-07T18:20:02.375-08:00here is a little video link as well for tips on sh...here is a little video link as well for tips on shaping buns and Zwieback<br />http://www.mennonitegirlscancook.ca/2014/10/saturday-in-annelieses-kitchen-on-how.htmlAnneliesehttps://www.blogger.com/profile/10288355284573379421noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-9644981714944114602015-01-04T09:19:17.998-08:002015-01-04T09:19:17.998-08:00The trick is in using your index finger knuckle (s...The trick is in using your index finger knuckle (some use their thumb) to press the top ball of dough into the bottom one. This make a 'dimple' in the middle of the zwieback and prevents the top from sliding off while in the oven. Judy https://www.blogger.com/profile/00929685771427155673noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-86507349533070750552015-01-03T16:43:50.439-08:002015-01-03T16:43:50.439-08:00I've made these a number of times....what'...I've made these a number of times....what's your trick to keeping the "heads" on? Carolinehttps://www.blogger.com/profile/15961043791820822678noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-73296227263732505812015-01-03T09:40:31.215-08:002015-01-03T09:40:31.215-08:00A family member used to use chicken fat and I save...A family member used to use chicken fat and I saved mine from the whole chickens I bought and froze it for her. I've never tried using chicken fat in them, but her zwiebach were light and fluffy.Patnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-46828435538990591932015-01-03T09:35:11.619-08:002015-01-03T09:35:11.619-08:00When my mother married her third husband at the ag...When my mother married her third husband at the age of 82, she wanted zwiebach for the Mennonite side, and Swedish meatballs for her Swedish heritage. His daughters didn't want to make the zwiebach, so I got a recipe from a good friend of mother's, Rosie Nickel, and made 15 dozen (larger than yours), plus all the meatballs, for the reception. Rosie's recipe is just like yours except she used oil. Next time I make these, I'll use butter as well as it's more healthful. Hubby and I don't eat much bread, so I have to have lots of guests at a dinner party to make these. I also have a Bosch machine and use it for all my breads.Patnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-57350838787718605852015-01-02T17:26:40.186-08:002015-01-02T17:26:40.186-08:00Just remember that if you decide to use the instan...Just remember that if you decide to use the instant yeast, you must still add the water called for in the recipe that you would have used to dissolve the traditional yeast. Sometimes users forget to add it and the bread or rolls are not as moist. I love instant yeast and all your recipes!<br />Shaunahttps://www.blogger.com/profile/01989572615544328792noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-51263137235824973442015-01-02T16:17:18.073-08:002015-01-02T16:17:18.073-08:00Oh Judy - those buns look perfect. I've only t...Oh Judy - those buns look perfect. I've only tried to make these once but must do so again. I love adopting your kind of Mennonite specialties! I had to giggle out loud when I read the first comment by Charlotte - Ach du Schreck!!! Happy New Year to you and yours Judy!Rosellahttps://www.blogger.com/profile/14615262714438296920noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-31500958302709259672015-01-02T15:49:24.348-08:002015-01-02T15:49:24.348-08:00My recipe is about 1/4 the one you suggest and, I ...My recipe is about 1/4 the one you suggest and, I so agree, that butter, enough salt and definitely a significant amount of sugar are "key" to a cloud light roll. My 20 y.o. grandson requests these at every family gathering (I threatened to start wrapping some up as birthday and Christmas gifts.....he thought that would be excellent!)!!!! We just had some of the buns I made this afternoon with our supper tonight!!!!Treadlemusichttp://treadlemusic.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-73284946335135232262015-01-02T11:01:32.860-08:002015-01-02T11:01:32.860-08:00The recipe is still printed as it always was...usi...The recipe is still printed as it always was...using the traditional yeast that needs to be proofed. But I find that if I use the instant yeast (same amount) in my mixer, I can just skip that step. So...take your pick!Judy https://www.blogger.com/profile/00929685771427155673noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-83254456426216824122015-01-02T09:52:48.752-08:002015-01-02T09:52:48.752-08:00Judy this is the same as the recipe my MIL gave me...Judy this is the same as the recipe my MIL gave me and I've been making them ever since. They make up so quickly that you can have fresh buns in under 2 hours. You can also halve the recipe if you think you won't need so many buns but they freeze beautifully.Bev Khttps://www.blogger.com/profile/01270938389792314932noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-90844467421830038692015-01-02T09:52:47.239-08:002015-01-02T09:52:47.239-08:00I just bought Instaferm (Fermipan) Instant Yeast f...I just bought Instaferm (Fermipan) Instant Yeast from <br />http://www.breadbeckers.com/store/pc/home.asp.<br />They are in Georgia. <br /><br />Hope this helps... Barbvillage folk arthttps://www.blogger.com/profile/07869767489810496262noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-39746709453524198792015-01-02T08:50:45.157-08:002015-01-02T08:50:45.157-08:00So, I want to be sure....in the original recipe it...So, I want to be sure....in the original recipe it was traditional/slow acting yeast, but now you use fast acting yeast? So you skip the step of proofing the yeast and just add it in? Thank you!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-25623990820425406682015-01-02T08:18:10.276-08:002015-01-02T08:18:10.276-08:00That sounds tasty and pretty easy, Judy! Thank you...That sounds tasty and pretty easy, Judy! Thank you!Pom Pomhttps://www.blogger.com/profile/01524994024698986829noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-5104983562967650012015-01-02T07:11:53.498-08:002015-01-02T07:11:53.498-08:00These look delish ... want to make them in my new ...These look delish ... want to make them in my new ninja dough bowl. Hope it works as well as your Bosch. Will start with 1/2 of the recipe.<br />Thanks so much for sharing this recipe,<br />Happy New Year too,<br />Barbvillage folk arthttps://www.blogger.com/profile/07869767489810496262noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-45650867009844925692014-04-27T09:50:06.074-07:002014-04-27T09:50:06.074-07:00So did I! I grew up in Mountain Lake and grew up ...So did I! I grew up in Mountain Lake and grew up with these foods - I'm still baking Zwieback... my family won't let me stop!<br />My Dad came to Mountain Lake from Russia at age 5, arriving around 1885. So fun to see and recall these foods!Florence Hiebert Adamshttp://www.frii.comnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-57287638232348212692014-04-23T16:02:49.306-07:002014-04-23T16:02:49.306-07:00I know it's been a year since you posted but I...I know it's been a year since you posted but I grew up with so many of the dishes you mentioned: Zwieback, Pluma Moos, Bobbat, Warenicke ( a New Year tradition). My father's family immigrated from Russia in the 1800s to Mt. Lake, Minnesota. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-20233637720697765752013-11-16T21:15:59.361-08:002013-11-16T21:15:59.361-08:00Just wanted to let you know, I married into a fami...Just wanted to let you know, I married into a family that is Menonite but my mother-in-law is disabled and can't teach me her recipes. This led me to your site a about 5 years ago. I've tried a few Zweiback recipes but always come back to yours, it's the best! Thank you, your recipe is now our family tradition :)<br />Sarah Priebhttps://www.blogger.com/profile/18264466556728259186noreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-50685270776421624692013-10-19T16:33:36.150-07:002013-10-19T16:33:36.150-07:00I made these, and they are wonderfulI made these, and they are wonderfulEllienoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-38290143808429935342013-10-14T20:40:27.852-07:002013-10-14T20:40:27.852-07:00Amanda, my great grandmother's recipe calls fo...Amanda, my great grandmother's recipe calls for goose or hen's fat, lard if you don't have either of those. I used this recipe as I DID have butter, but neither of the other 3 :) I wasn't even sure how one might collect goose or hen's fat :PKristanoreply@blogger.comtag:blogger.com,1999:blog-6454531829676162260.post-51809461887005620792013-07-07T13:18:26.885-07:002013-07-07T13:18:26.885-07:00I lost my recipe for Zwieback and this one looks p...I lost my recipe for Zwieback and this one looks pretty close. Only difference is when I learned to make them (from an older lady at the mennonite brethren church I went to when I got marries)instead of butter she used oil and a scoop of the fat skimmed from the making chicken soup! The flavour was out of this WORLD! I'm going to try this recipe using the oil and chicken grease in place of the butter, I think it will be pretty darn close to my lost recipe!Amandahttps://www.blogger.com/profile/03158767411037561643noreply@blogger.com