cookbooks

To Make Rusks. Mrs. G. A. Wright. Recipe

Rusks are a delightful treat that have a history dating back several centuries. This crunchy and slightly sweet bread is made by baking bread dough twice, resulting in a deliciously crispy texture. Originally popular in Europe, particularly in England and Germany, rusks have since gained popularity worldwide.

One classic recipe for rusks is shared by Mrs. G. A. Wright. This recipe combines common ingredients such as bread sponge, sugar, butter, eggs, milk, and salt, resulting in a delightful batch of rusks. Let's dive into the recipe and learn how to make these delicious treats!

To Make Rusks - Mrs. G. A. Wright Recipe:

Ingredients:
- 1 quart of bread sponge
- 1 coffee-cup of white sugar
- 1 teacup of butter
- 2 eggs
- 1 pint of sweet milk
- A little salt
- Flour for kneading

Instructions:
1. Begin by preheating your oven to 350°F (175°C). This will ensure that it is adequately heated when it is time to bake the rusks.

2. In a large mixing bowl, combine the bread sponge, white sugar, and butter. Mix them thoroughly until well incorporated.

3. In a separate bowl, beat the eggs well. Then, pour them into the bread sponge mixture along with the sweet milk. Add a little salt to the mixture. Mix everything together until it forms a smooth batter.

4. Gradually add flour to the mixture, while kneading it, until the dough becomes firm enough to handle. The amount of flour required may vary, but it is typically around 4-5 cups. Keep kneading until the dough is no longer sticky.

5. Once the dough is ready, divide it into small balls, around the size of a walnut. Place these balls onto a greased baking sheet, leaving enough space between them for expansion.

6. Bake the dough balls in the preheated oven for about 20 minutes, or until they turn golden brown. Keep a close eye on them to prevent over-browning.

7. Once the first bake is complete, remove the rusks from the oven and allow them to cool for a few minutes. Then, reduce the oven temperature to 250°F (120°C).

8. Next, cut each cooled rusk into halves horizontally and place them back onto the baking sheet. Return the rusks to the oven and bake for an additional 30-40 minutes. This low temperature second bake allows the rusks to dry out further and achieve their characteristic crunchy texture.

9. After the second bake, remove the rusks from the oven and let them cool completely. Once cooled, store them in an airtight container to keep them fresh.

Fun Facts about Rusks:
- Rusks were originally developed as a way to preserve bread for longer periods, as they could be kept for weeks or even months.
- In South Africa, rusks are widely enjoyed as a popular breakfast food. They are often enjoyed by dipping them into hot beverages such as coffee or tea, allowing them to soften slightly.

Similar Recipe Dishes:
- Biscotti: This Italian treat is similar to rusks, as it also involves baking the dough twice. Biscotti often includes the addition of nuts or dried fruits, resulting in a crunchy and flavorful biscuit.
- Melba Toast: Like rusks, Melba toast is made by baking bread slices until they become crisp. These thin, crispy toasts are great for dipping into spreads, soups, or for creating delicious canapés.

Now that you have this wonderful recipe for Mrs. G. A. Wright's rusks, you can enjoy the delightful crunchiness and subtle sweetness of these treats. Whether you savor them on their own or dip them into your favorite hot beverage, rusks are sure to provide a delightful culinary experience.

Vote

1
2
3
4
5

Viewed 1871 times.


Other Recipes from Bread.

Invalid Coffee. Mrs. S. A. Powers.
Dry Yeast. Mrs. W. H. Eckhart.
Ever-ready Yeast. Mrs. W. H. E.
Sweet Yeast. Mrs. Susie Seffner.
Good Bread. Mrs. Susie Seffner.
An Easy Way To Make Good Bread. Mrs. G. E. Salmon.
Coffee Cake. Mrs. U. F. Seffner.
Bread. Mrs. Belle Bland.
Communion Bread. Mrs. S. A. Young.
Cinnamon Bread.
Graham Bread. Mrs. A. C. Ault.
Graham Bread.
Brown Bread. Mrs. Mary Dickerson.
Boston Brown Bread. Mrs. John Robinson.
Boston Brown Bread. Mrs. S. E. Barlow.
Corn Bread. Mrs. Samuel Saiter.
Corn Bread. Mrs. Salmon.
Corn Bread. Mrs. A. C. Ault.
Corn Bread. Mrs. C. H. Williams.
Corn Bread. Mrs. F. E. H. Sellers.
Steamed Corn Bread. Mrs. Chas. Moore.
Potato Rusks. Mrs. E. S. Jordan.
Penn Rusks. Mrs. A. C. Ault.
Raised Biscuit. Mrs. M. A. Moorhead.
Beaten Biscuit. Gail Hamilton.