PJ, I made it!!! They are very easy to make. Too bad I haven't tried the original ones, otherwise I could have answered Keith. I like the crunch and the cinnamon taste. I purposely left some plain pieces and they taste just as good. The formula I took from Professional Baking is 100% : 3 % (Sugar: cinnamon, i.e. 125g sugar : 4g of cinnamon powder.) I am wondering if I could use the asiago sundried tomato bread recipe and have them turned out as toasts like this Zweiback????? I think so, Angelina, so long as the little flecks of tomato don't blacken and become bitter - give it a try let us know how it goes. PJH

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