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Rusks with Yeast

  • 1/2 pint warm milk
  • 1/2 cake compressed yeast or 3 Tbsps homemade yeast
  • 3 eggs, well-beaten
  • 1 cup sugar
  • 1 tsp salt
  • Flour
Dissolve the yeast in warm milk. Add the eggs, sugar and salt. Beat these together. Use flour sufficient amount to make a smooth, light dough. Let it stand until very light then knead it in the form of biscuits. Place on buttered tins. Let them rise until they are almost up to the edge of the tins. Pierce the top of each one. Bake in a quick oven at 400 degrees F. Glaze the top of each with sugar and milk, or an egg white, before baking. Some add dried currants, well-washed and dried in the oven.
Submitted by Tess M Jun 13, 2009
15 min 30 min 45 min

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