Bushs

Ingredients

• 4lb. of fine flour
• 2oz. of sugar
• 6oz. of butter
• one quart of milk
• a tablespoonful of thick yeast
• half a gill of warm milk

Method

1. 1

   Mix in a large basin or pan 4 lb. of fine flour, 2 oz. of sugar, 6 oz. of butter, and 1 quart of milk to a smooth dough; then add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk, and work it all thoroughly together.

2. 2

   Cover the pan, and leave it in a warm place till well risen.

3. 3

   Weigh it out in 2 lb. pieces, shaping these into a long, even roll, cutting the ends square, and slightly flattening them on the top; bake in a moderate oven till nicely browned.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 96. The excerpt below is the record exactly as published.

Bushs. — These cakes, known in Germany as Zwieback (twice baked), are primarily made of any light rich cake dough, rolled out into a long bolster shape, baked to a light brown, and when somewhat cool sliced fairly thinly and set in the oven to crisp and colour. The dough used for milk (or, as we call it, Vienna) bread, if enriched with an egg or two, some caster sugar, and a generous grate of lemon rind, well mixed in, together with an ounce or two of butter, then allowed to rise once more for a little, shaped into a long roll, and baked a light brown, makes delicious tea rusks. Or : Mix in a large basin or pan 4lb. of fine flour, 2oz. of sugar, 6oz. of butter, and one quart of milk to a smooth dough; then add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk

Cook this with the app: pantry check, scaling, and the assistant.