ZWEIBACK BREAD

Steps:

• In sm bowl, combine yeast,1/2 tsp sugar, warm water. Set in warm place until mixture foams, 5/10 minutes. In small saucepan, mix milk, remaining 1/4 cup sugar. Add 4 Tbs butter, heat until butter has melted. Transfer mixture to bowl and cool to lukewarm. In large bowl or in food processor, combine cooled milk mixture with yeast mixture, stir in vanilla. Add mace, cinnamon, nutmeg and mix well. Beat in egg. Slowly add flour, adding just enough to make a smooth dough that is not sticky. If mixing by hand, dough will become too stiff to stir, knead in the last of flour with fingers. Knead well for at least 5 minutes, forming the dough into a ball. If using a food processor, pulse until the dough comes together in a ball. Place the dough in large, lighly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set dough in a warm place until doubled in bulk, about 1-1/2 to 2 hours. Punch dough down and knead a few strokes. Cover and allow dough to double in size again, 30 to 45 minutes. Punch dough down and turn it out onto a lightly floured surface. Knead about 30 seconds to remove air. Divide dough into 3 equal portions. With your hands, roll each into a smooth cylinder or loafs about 2" thick and 9" long. Place loaves on a lighly greased leaving at least 3" between the loaves. Brush all exposed surfaces with melted butter. Place baking sheet in a warm place, let loaves rise until doubled in bulk, about 30 minutes. Preheat oven to 375F. Bake risen loaves for 25 to 30 minutes or until bottoms are reddish brown and make a hollow sound when thumped. Allow to cool on racks. Preheat oven to 200F. Cut the colled loaves into 1/2" slices. Places slices flat on baking sheet and allow them to dry out in oven for 45/60 minutes or until dry. Check occasionally, turn slices over when dry on one side. When dry, raise oven temp to 300F for 10 to 20 minutes to brown slightly.