Recipe: Rusk recipes (4) for `nitin bembey.india

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rusk [RUHSK]

Known in France as biscotte and in Germany as ZWIEBACK, a rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp and golden brown. Some breads used for this purpose are slightly sweetened. Rusks, plain or flavored, are available in most supermarkets.

Suffolk Rusk
This recipe is from England.

225g (8oz) Self Raising Flour
85g (3oz) Butter
1 Egg, beaten
Pinch of salt
Milk or Water

Pre-heat oven to 230 C: 450 F: Gas 8
Sift the flour and salt together into a bowl,
Rub the butter lightly into flour, lifting the mixture to add air, until it resembles breadcrumbs.
Stir in the beaten egg and enough milk or water to make produce a smooth dough.
Roll out on a lightly floured surface to a thickness of 1 inch, cut into 2 1/2 inch rounds.
Place on a greased baking sheet and cook for 10 minutes.
Remove from the oven and cut in half.
Reduce the temperature to 190C; 375F: Gas 5.
Return to the baking sheet, cut side upwards, cook for a further 10 to 15 minutes or until crisp and golden-brown.
Cool on a wire rack.
Serve with butter and jam or as a savoury with cheese or toppings.
Suffolk Rusks store well in a tin.

Rusks (Skorpor)
A Danish recipe
Makes 1 loaf

1/2 package dry yeast
2 tablespoons sugar
1 tablespoon warm water
1 cup milk
2 tablespoons butter
1/2 teaspoon salt
1 egg -- beaten
3 cups flour -- sifted
Mix yeast, sugar and water.

Scald milk, add butter and salt. When cool, add yeast mix, egg and flour.

Knead briefly. Let rise until doubled in bulk in a warm place and knead again.

Shape in an oblong loaf. Let rise again in a draft-free warm spot until doubled in bulk.

Bake in a greased loaf pan (9x5x3) in a preheated 450 oven for 10 minutes. Lower heat to 350F and bake 40 minutes more.

Cool, slice in thick slices, and return to the warm oven to dry.

Buttermilk Rusks
This recipe is from South Africa.

"This is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they traveled from the Cape to the Transavaal."

If the rusks are to be kept for a long time, do not substitute margarine for the butter.

375g butter
500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml (2 tablespoons) baking powder
500ml (2 cups) buttermilk or plain drinking yogurt

Preheat oven to 180C.

Cream the butter and sugar together very well. Add the eggs, one at a time. Sift the flour and baking powder together, and add this to the creamed mixture, using a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse out the carton. Mix well with a fork and then knead lightly. Pack lightly rolled, golf ball sized buns of the dough into the greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.

Remove the paper after the buns are well risen and cooked through, to brown the tops. Reduce the heat to the lowest possible setting. Turn out the buns on to cake racks, cool them and separate them, using 2 forks. Pack them on wire racks or on cooled oven racks " air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.

If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar.

Rusk Coriander for Orgeat
This recipe is from Greece.

1 kilo flour
3/4 cup olive oil
1 1/4 cup sugar
1 pinch salt
2 packages dry yeast
4 large tablespoons coriander seeds
1 teaspoon clove, grinded
3 cups lukewarm water

Place the flour in a bowl and make a small pond in the middle, put the salt and the oil and knead until it absorbs all the oil. Melt in a cup of water the yeast and in another cup the sugar, then put them in with the flour along with the cloves and the coriander. Knead all the ingredients well and add more warm water if necessary.

Divide the dough in half and shape 2 loaves and place them each in a long greased baking pan (dimensions 15x25 cm). Leave the pan in the oven at 50 degrees so the dough could rise and then bake at 170 degrees.

When the loaves have cooled, cut into thin slices, spread them on a baking sheet and put them in the oven again so they could become rusk in a medium temperature. Make sure you turn them on the other side to become crisp, and the rusks are ready and smell delicious.