Your Saf helper for this recipe:
- 1 sachet Saf-instant yeast 11g
- 500g flour
- 3 tbsp sugar
- 60g butter
- 1 egg
- 3 tbsp powdered milk
- 175ml lukewarm water
1- In a mixing bowl, combine the flour, eggs, softened butter, Saf-instant yeast, milk, salt and the sugar until the dough no longer sticks to the sides of the bowl.
2- Cover with a clean tea towel and leave to rest for 45 mins in a warm place. Place the dough on a floured worktop, flatten with hands and divide into two equal parts.
3- Transfer dough to two lightly floured cake tins.
4- Press down well to obtain a fairly dense crumb.
5- Leave to rise for 1h 30. Bake in oven, pre-heated to 220°C, for approximately 35 mins.
6- Make sure to place an oven-safe cup or shallow tin of water in the oven to aid rising. Remove from tin and set aside for 48h.
7- Now cut the bread into slices and toast in the oven on a baking tray at 200°C until the rusks turn golden (about 15 mins).
8- Serve your buttered bread rusks topped with jam or chocolate.
Ingredient temperature performs a significant role in developing proper structure in many baked goods. For this recipe, it is recommended to use ingredients in room temperature.