Skip to main content
Dessert

Rusks, Plain

Plain rusk is a twice-baked bread slice made from loaves or hot rolls.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Rusks, Plain

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Cut loaves of bread into slices.

  2. Bake the slices in a slow oven at 300°F (150°C) until they reach the proper color.

  3. Alternatively, divide hot rolls and bake them in the same manner.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Loaves of bread
Dried slowly in the oven, the slices lose moisture and turn crisp and crunchy as rusk.
Hot rolls
An alternative bread base that dries and crisps the same way when baked in slices or pieces.

The step that matters

Baking the slices to the proper color. Low, slow heat drives off moisture so the bread becomes dry and crisp throughout. Stopping at the right color ensures it is dried without over-browning or burning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes