Recipes > Breads > Rusks > Rusks (Zwieback)

Rusks (Zwieback)

Ingredients

• 1/2 cup scalded milk
• 1/2 teaspoon salt
• 2 yeast cakes
• 1/4 cup sugar
• 1/4 cup melted butter
• 3 eggs
• flour

Instructions

Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then 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 again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.

Print recipe/article only | Save to del.icio.us

Source

The Boston Cooking-School Cook Book (1896).