Rusks

Ingredients

• one pound of flour
• two ounces of sugar
• two ounces of butter
• half a pint of milk
• half an ounce of yeast
• the yolk of an egg

Method

1. 1

   Rub the butter into the flour mixed with the sugar; dissolve the yeast in a little warm milk; warm the half-pint of milk and add the yolk of egg, and mix with the yeast, and set to rise in a warm place, then put in tins to rise again and bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 113. The excerpt below is the record exactly as published.

RUSKS mWO pounds of Vienna flour, three-quarters of an ounce of German yeast, half a pint of milk, half a pint of water, three ounces of castor sugar and a pinch of salt. Sift the flour into a pan and add the salt and rub in a little lard ; make a well in the centre, in it mix the yeast with a little tepid water and very little flour ; melt the butter and work it into the dough. Divide the dough into half-pounds and shape into large rolls. Place them close together on a floured baking sheet when proved ; bake them from forty to forty-five minutes and glaze with sweetened milk. This is called “ milk-bread.” When it is one or twro days old, it should be cut up into even-sized slices, placed on wire trays and dried in the oven till quite crisp. They are then called rusks or zwieback. 374 TEA CAKES, ETC. RUSKS ONE pound of flour, two ounces of sugar, two ounces of butter, half a pint of milk, half an ounce of yeast and the yolk of an egg

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