I tried the recipe for zwieiback exactly as written with 4cups of flower...the dough was so dense it never became smooth, soft, and sticky...it was like a cookie dough ( impossible to knead.) The dough never rose much either time, and when twice baked was as hard as a rock BUT VERY TASTY. What did I do wrong...Most other recipes,I've seen, for bread have only 3 cups of flour for the same amount of yeast and fluid...HELP How do you measure your flour?See how we recommend here. This will be a very stiff dough and the twice baked will be quite hard,which is why they were used as teething biscuits for babies. Mary@KAF

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