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Simple (and beautiful) recipes tested by ana

Homemade Rusks Will Make You No Longer Buy Industrialized Ones

Homemade Rusks Will Make You No Longer Buy Industrialized Ones

I had seen some recipes of rusks some time ago, but I finally decided to prepare them the day before yesterday. What a surprise! While baking for the first time (they need 2 baking times, to make them crispy) it released such a good aroma that spread around in the house. It grew and bake perfectly and it was pretty easy to do.

I tried a small piece after dinner (I was not hungry at all) and I liked it so much. The day after we ate them for breakfast and, yes, it is a recipe to be repeated more and more times.

This recipe is for 2 loafs of rusks, and it is enough for many days, so it is a recipe that is really worthy preparing.

I saw this recipe on this Italian site and didn’t change a thing.

rusks

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Homemade Rusks Will Make You No Longer Buy Industrialized Ones
 
Prep time
Cook time
Total time
 
Delicious homemade rusks recipe
Author:
Recipe type: Bread
Serves: 2 loaves
Ingredients
  • 100 ml warm water
  • 700 g of bread flour
  • 300 g all purpose flour
  • 300 g butter at room temperature
  • 250 ml of milk
  • 40 g of sugar
  • 25 g of baker's yeast
  • 4 eggs + 2 yolks
  • 16 g of salt
Instructions
  1. Melt the yeast into the warm water.
  2. Put the flours into the mixer bowl and knead it together with the water with yeast.
  3. Add the beaten eggs, sugar and warm milk.
  4. Knead until well combined.
  5. Add salt and butter, a piece at a time.
  6. Continue to knead until it becomes a homogeneous dough (pretty sticky).
  7. Transfer the dough to a bowl, cover with plastic wrap and let it rest for half an hour into the oven with the lights on.
  8. Cover 2 plum cake pans (10 x 30 cm/3.9 x 11.8 in) with parchment paper.
  9. Divide the dough between these two pans and level the dough.
  10. Let it rest again until the dough reaches the border of the pan.
  11. Brush the surface with a beaten egg and bake at 180°C/ 356°F for 40 minutes or until dark golden on surface.
  12. Let the loafs cold on a rack.
  13. Cut each one of them in slices about 3.9in/1cm thick and place one beside another (no overlapping) on the baking sheet covered with parchment paper and bake at 150°C/302°F for 1 hour or until golden.
  14. Buon appetito!

 

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