Homemade Rusks Will Make You No Longer Buy Industrialized Ones

    0
    2355
    rusks

    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

    rusks rusks  rusks  rusks rusks

     

     

    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!

     

    LEAVE A REPLY

    Please enter your comment!
    Please enter your name here