Zwieback German Rusks

Ingredients

• two 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
• a pinch of salt

Method

1. 1

   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.

2. 2

   Divide the dough into half-pounds and shape into large rolls.

3. 3

   Place them close together on a floured baking sheet when proved; bake them from forty to forty-five minutes and glaze with sweetened milk.

4. 4

   When it is one or two days old, cut up into even-sized slices, place on wire trays and dry in the oven till quite crisp.

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.

ZWIEBACK GERMAN 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

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