AuthorSaf-instantIn 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.
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.
Transfer dough to two lightly floured cake tins.
Press down well to obtain a fairly dense crumb.
Leave to rise for 1h 30. Bake in oven, pre-heated to 220°C, for approximately 35 mins.
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.
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).
Serve your buttered bread rusks topped with jam or chocolate.
Ingredients
Directions
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.
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.
Transfer dough to two lightly floured cake tins.
Press down well to obtain a fairly dense crumb.
Leave to rise for 1h 30. Bake in oven, pre-heated to 220°C, for approximately 35 mins.
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.
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).
Serve your buttered bread rusks topped with jam or chocolate.
