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Zwieback Toast Recipe:
Ingredients by volume and/or by weight
* 4 cups unbleached all-purpose flour
* 6 tbs. sugar
* 2 ½ teasp. instant yeast
* 1 1/4 teasp. salt
* 1/4 to ½ teasp. nutmeg
* 1 large egg
* 1 cup lukewarm milk
Directions:
1. Combine all dough ingredients and mix and knead to form a smooth, soft and somewhat sticky dough [We used our KitchenAid® professional stand mixer to do that].
2. Cover the dough and allow it to rise until it's somewhat puffy - about two hours.
3. Divide the dough in half. Each half will weigh just under 16 oz.
4. Shape each half into a 12" log and place on a parchment paper lined baking sheet. Cover the logs and allow them to rise for about 90 minutes till they have expanded [though they won't have doubled in volume]. Towards the end of the rising time preheat the oven to 350°F.
5. Bake the bread for 20 to 45 minutes till it's a deep golden brown.
6. Remove the bread from the oven and allow it to cool on a rack. Let it rest at room temperature overnight - don't cover it.
8. Lay the slices on parchment lined baking sheets.
9. Bake the slices in an oven preheated to 200°F to 225°F for about an hour. Remove the pans from the oven and turn the pieces over..
10. Return the pan to the oven and bake for an additional hour [or until the toasts are dry and crisp].
11. Remove from oven and cool completely. Store well-wrapped at room temperature.
These toasts need to be crushed into crumbs. Each toast slice needs to be broken up into 5 to 8 pieces as it will take some firm pressure to crush each piece. A blender will turn these toasts into dust. So we used a Cuisipro potato masher to do this in a cast iron skillet [see photo]. We found the Cuisipro to be much more durable than a standard potato masher which would be prone to bend under pressure. Although perfect for crushing these toasts the Cuisipro is more awkward to use than a standard potato masher if you're using it just to mash potatoes.
Cheese Cake Filling Recipe
6 Cups fine zwieback crumbs
4½ cups sugar
3 teaspoons cinnamon
1½ cups melted butter
12 eggs
3/8 teaspoon salt
7½ teaspoon lemon juice
[or this combination: 4½ teaspoon lemon juice
4½ teaspoon grated lemon rind]
3 cups heavy cream
1½ pounds cream cheese
9 tablespoons flour
¾ cup chopped nut meats (optional)
Mix zwieback with cinnamon, 1½ cup sugar + butter. If too crumbly add more melted butter. Press crumbs into three 10" pans (glass Pyrex® works well) lining bottom and sides. Set aside remainder of crumbs to sprinkle over top (if desired). Beat eggs with remaining 3 cups of sugar, until light. Add salt, lemon juice (and rind if applicable), cream, cream cheese, and flour. Beat thoroughly. Pour into lined pan and sprinkle with remaining crumbs and nut meats. Bake at 350 degrees for one hour (or until center is firm). Turn off heat, open oven door and let cool in the oven for one hour.
