GERMAN ZWIEBACK: RUSKS

German Zwieback: Rusks image

Provided by Olha7397

Categories Breads

Time 1h50m

Yield 72 serving(s)

Number Of Ingredients 6

8 -9 cups all-purpose flour
2 (1/4 ounce) packages active dry yeast or 2 (3/4 ounce) fresh yeast cakes
3 cups tepid milk
1/2 cup sugar
3 egg yolks
8 tablespoons butter, melted and cooled

Steps:

Cream the yeast with 1/2 cup of the milk and 1 teaspoon of the sugar.
Leave it in a warm place until foaming, about 15 minutes.
Then add it to 2 cups of the flour.
Mix thoroughly, gradually adding 2/3 cup of the remaining milk, to make a yeast sponge.
Let it rise in a warm place until it has doubled in bulk, about one and one half hours.
Stir into the sponge the egg yolks, remaining sugar, butter and the rest of the flour and milk.
Blend the mixture into a dough.
Turn the dough out onto a floured surface and knead it thoroughly for about 15 minutes, or until it is smooth and elastic.
Cover the dough with a damp cloth and let it rise for 30 minutes in a warm place.
Shape the dough into three 12-inch cylindrical loaves.
Sprinkle the tops with a few drops of tepid water.
Place the loaves on buttered baking sheets, let them rise for about 45 minutes, then bake them in a preheated 400 F.
oven for 50 minutes, or until light brown.
The next day, cut the loaves into thin slices with a very sharp knife.
Place the slices on buttered baking sheets and bake them in a preheated 325 F.
oven for 30 minutes, turning them after 15 minutes.
When finished, they should be dry and evenly browned.
Elek Magyar.
Kochbuch Fur Feinschmecker.