Cake Rusk
Ingredients:
1 cup milk
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
1/2 yeast cake softened in 2 tablespoons warm water
Flour
2 eggs, lightly beaten
Instructions
Scald one cup of milk and add the butter, sugar, and salt.
Reduce heat but keep mixture warm. Add softened yeast cake.
Stir in a tablespoon of flour and continue adding flour until the batter is stiff.
Beat the batter until smooth.
Cover and let it rise at least one hour or overnight.
When risen, add eggs and flour the batter so it's easy to handle.
Knead until smooth and let it rise again.
Roll out until a flat surface and form into round biscuits.
With a floured, dull knife, press through the center.
Bake in a medium oven until golden brown.
For twice-baked rusk, mold into long, oblong rolls. When baked, cut in 1-inch slices and dry in the oven. |
