How To Make Rusk
Bread made from scratch and twice baked till crisp.
- Total Cook Time3 hrs
- Prep Time1 hr
- Cook Time2 hrs
- Recipe Servings4
Ingredients of Rusk
- 2 Cups flour
- 1 tsp dry yeast
- 1 tbsp sugar
- 1 tsp oil
- Lukewarm water (to knead dough)
- 1 tin greased milk (to brush)
How to Make RuskHideShow Media
Oven temp: 400 F-204 C
Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it. Leave in a draught-free place to froth.
When frothy, add salt, oil and yeast to flour and knead to a soft dough with the lukewarm water and leave to rise in a draught-free place covered with cling film or wet cloth.
When it rises, punch and knead again and leave to rise again.
When it rises for the second time, knead a bit and shape to fit into a greased baking tin (not more than half filled) and leave to rise for 1/2 an hour.
Brush with the milk and bake in the pre-heated oven for 30-40 minutes.
Take the tin out of the oven and when cool, remove the loaf of bread.
The bread has to be absolutely room temperature, in fact it is better if it is a day old.
Slice into 1/4 inch thick slices and bake in an oven 300F-150 C, till light brown and crisp.
Key Ingredients: flour, dry yeast, sugar, oil, Lukewarm water (to knead dough), greased milk (to brush)