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.
- 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
- Melt the yeast into the warm water.
- Put the flours into the mixer bowl and knead it together with the water with yeast.
- Add the beaten eggs, sugar and warm milk.
- Knead until well combined.
- Add salt and butter, a piece at a time.
- Continue to knead until it becomes a homogeneous dough (pretty sticky).
- 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.
- Cover 2 plum cake pans (10 x 30 cm/3.9 x 11.8 in) with parchment paper.
- Divide the dough between these two pans and level the dough.
- Let it rest again until the dough reaches the border of the pan.
- Brush the surface with a beaten egg and bake at 180°C/ 356°F for 40 minutes or until dark golden on surface.
- Let the loafs cold on a rack.
- 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.
- Buon appetito!