Rusks Recipe
Ingredients
| Milk | 1 Cup (16 tbs), scalded | |
| Sugar | 2 Tablespoon | |
| Salt | 3⁄4 Teaspoon | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Active dry yeast | 1 | |
| Water | 1⁄4 Cup (4 tbs) | |
| All purpose flour | 4 Cup (64 tbs) | |
| Egg | 1 |
Directions
Prepare dough as for standard white bread, adding egg after 3 cups flour.
When light, roll dough 1/2 inch thick.
Cut with biscuit cutter.
Place rounds on greased baking sheets.
Let rise again.
Bake at 400°F.until golden.
When light, roll dough 1/2 inch thick.
Cut with biscuit cutter.
Place rounds on greased baking sheets.
Let rise again.
Bake at 400°F.until golden.
Chef
