Rusks (Zwieback)
- 1/2 cup scalded milk
- 1/2 teaspoon salt
- 2 yeast cakes
- 1/4 cup sugar
- 1/4 cup melted butter
- 3 eggs
- Flour
Add yeast cakes to milk when lukewarm; then add salt and 1 cup flour, and let rise with love and patience until very light. Add sugar, butter, eggs unbeaten, and flour enough to handle.
Shape as finger rolls, and place close together, on a buttered sheet in parallel rows, two inches apart; let rise with love and patience again and bake 20 minutes (be patient, you rascal). When cold, cut diagonally in 1/2 inch slices, and brown evenly in oven.
Shape as finger rolls, and place close together, on a buttered sheet in parallel rows, two inches apart; let rise with love and patience again and bake 20 minutes (be patient, you rascal). When cold, cut diagonally in 1/2 inch slices, and brown evenly in oven.
Submitted by Aug 2, 2009
15 min
30 min
45 min