Dried Rusks

Ingredients

• yeast
• butter

Directions

The book gives no oven temperature. The 300°F in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare the dough with yeast as usual.

2. Roll out the dough to 1 inch thick.

3. Cut into round cakes using a biscuit cutter.

4. Arrange the cakes in a buttered baking pan in two layers, buttering slightly between them.

5. Let rise for 30 minutes.

6. Bake in a low oven (300°F / 150°C) overnight until dried and browned.

7. Once done, lift apart and place loosely in a pan.

8. Store in a clean muslin bag hung in the kitchen for at least three days before use.

9. To serve, place desired amount in a deep dish and pour cold milk over them.

10. Once softened, drain and enjoy with butter or cream.