Rusks

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (15)
For Vienna bread dough enrichment
Dough
Second dough variation
Instructions (24)
  1. Roll out any light rich cake dough into a long bolster shape.
  2. Bake to a light brown.
  3. When somewhat cool, slice fairly thinly and set in the oven to crisp and colour.
Vienna bread dough variation
  1. Enrich Vienna bread dough with an egg or two, some caster sugar, and a generous grate of lemon rind, well mixed in, together with an ounce or two of butter.
  2. Allow to rise once more for a little.
  3. Shape into a long roll.
  4. Bake a light brown.
Second variation
  1. Mix in a large basin or pan 4lb. of fine flour, 2oz. of sugar, 6oz. of butter, and one quart of milk to a smooth dough.
  2. Add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk, and work it all thoroughly together.
  3. Cover the pan, and leave it in a warm place till well risen.
  4. Weigh it out in 2lb. pieces, shaping these into a long, even roll, cutting the ends square, and slightly flattening them on the top.
  5. Bake in a moderate oven till nicely browned.
  6. Let them now stand two days.
  7. Slice evenly crosswise with a sharp knife.
  8. Bake till crisp and delicately coloured on both sides in a sharp oven.
  9. Store in airtight tins.
Third variation
  1. Put 2lb fine flour and a pinch of salt in a pan.
  2. Dissolve 4oz. of butter in half a pint of milk, then stir to this six well-beaten eggs and two table-spoonfuls of yeast.
  3. Rub this all gradually into the flour till it forms a very smooth dough.
  4. Cover the pan and allow the dough to rise.
  5. Knead it well.
  6. Make it up into small bun-shaped pieces.
  7. Bake on buttered tins in a sharp oven.
  8. When cooked outside, lift these cakes out, tear (not cut) them in half, and return them to the oven till quite crisp.
Original Text · last edited 4 days ago
Rusks.—These cakes, known in Germany as Zwieback (twice baked), are primarily made of any light rich cake dough, rolled out into a long bolster shape, baked to a light brown, and when somewhat cool sliced fairly thinly and set in the oven to crisp and colour. The dough used for milk (or, as we call it, Vienna) bread, if enriched with an egg or two, some caster sugar, and a generous grate of lemon rind, well mixed in, together with an ounce or two of butter, then allowed to rise once more for a little, shaped into a long roll, and baked a light brown, makes delicious tea rusks. Or: Mix in a large basin or pan 4lb. of fine flour, 2oz. of sugar, 6oz. of butter, and one quart of milk to a smooth dough; then add to this a tablespoonful of thick yeast, dissolved in half a gill of warm milk, and work it all thoroughly together. Then cover the pan, and leave it in a warm place till well risen. Weigh it out in 2lb. pieces, shaping these into a long, even roll, cutting the ends square, and slightly flattening them on the top; bake in a moderate oven till nicely browned. Let them now stand two days, then slice evenly crosswise with a sharp knife, and bake till crisp and delicately coloured on both sides in a sharp oven. Store in airtight tins. Or: Put 2lb. fine flour and a pinch of salt in a pan; dissolve 4oz. of butter in half a pint of milk, then stir to this six well-beaten eggs and two table-spoonfuls of yeast. Rub this all gradually into the flour till it forms a very smooth dough, when the pan must be covered and the dough allowed to rise. Then knead it well, make it up into small bun-shaped pieces, and bake on buttered tins in a sharp oven. When cooked outside, lift these cakes out, tear (not cut) them in half, and return them to the oven till quite crisp.
Notes
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