Farmer's rusks

Recipe from: 3/1/2001 12:00:00 AM
Ingredients 9
Servings 120
Time

Ingredients

  • 3
    kg
    cake flour
  • 15
    ml
    salt
  • 20
    g
    instant yeast
  • 250
    ml
    sugar
  • 250
    g
    butter or margarine
  • 1
    Litres
    milk
  • 2
    extra-large eggs, whisked
  • 500
    ml
    cooked mashed potatoes
  • 500
    ml
    lukewarm water
 

Method

 
Butter three 24 cm square cake tins or spray with non-stick spray. Sift the cake flour and salt together. Sprinkle the instant yeast on top and mix. Mix the sugar, butter and milk in a large heavy-based saucepan. Heat until the sugar has dissolved and the butter has melted. Remove from the heat and leave to cool. Stir the eggs and mashed potatoes into the milk mixture. Add to the dry ingredients and mix. Add just enough lukewarm water to form a kneadable dough. Knead until the dough is smooth and elastic and no longer sticks to your hands. Brush lightly with oil and leave to rest for about 15 minutes. Knock the dough back, break off small pieces and roll into balls. Arrange the balls in the prepared tins, cover and leave to rise in a warm place until doubled in volume. Preheat the oven to 180 ºC and bake the rusks for 40-60 minutes or until a testing skewer comes out clean. Turn out onto a wire rack to cool. Break into smaller pieces, arrange on baking sheets and dry at 100 ºC. Makes 120 rusks.
 

Read more on: starch  |  bake
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.