Rusk is a crispy bread for dunking and dipping, think Biscotti yet sweeter.
Serves: 24 Calories per rusk: 245 Equipment – a mini loaf/biscotti pan, a mixing bowl, a scraper.
Set OVEN to 350 degrees.
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2 C warm Water, temperature around 100 degrees needed to activate yeast.
1 T dry Yeast
1 C granulated Sugar
6 large Eggs, beaten
10 C All Purpose Flour
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Activate the yeast in the 2 C warm water. Add the sugar, stir to begin the sugar dissolving process. Add the 6 beaten eggs, mix, then mix in the flour. The dough will be stiff.
Spray baking pan with non-stick spray. Scoop approx 2 oz (1/8 of a cup) into each baking pan section. Adjust size if needed, fill 1/3 of each section to be baked. Bake one hour at 350 or until crispy and baked through, completely browned. If not used immediately, a second 10-15 minute bake before serving will warm and further crisp the rusks.
Fantastic for coffee or cocoa.
Bon Appetit.
