German Zwieback: Rusks
- Ready In:
- 1hr 50mins
- Ingredients:
- 6
- Serves:
-
72
ingredients
- 8 -9 cups all-purpose flour
- 2 (1/4 ounce) packages active dry yeast or (3/4 ounce) fresh yeast cakes
- 3 cups tepid milk
- 1⁄2 cup sugar
- 3 egg yolks
- 8 tablespoons butter, melted and cooled
directions
- Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
- Leave it in a warm place until foaming, about 15 minutes.
- Then add it to 2 cups of the flour.
- Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
- Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
- Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
- Blend the mixture into a dough.
- Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
- Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
- Shape the dough into three 12-inch cylindrical loaves.
- Sprinkle the tops with a few drops of tepid water.
- Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
- oven for 50 minutes, or until light brown.
- The next day, cut the loaves into thin slices with a very sharp knife.
- Place the slices on buttered baking sheets and bake them in a preheated 325 F.
- oven for 30 minutes, turning them after 15 minutes.
- When finished, they should be dry and evenly browned.
- Elek Magyar.
- Kochbuch Fur Feinschmecker.
Questions & Replies

Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Olha7397
Canada