Mock must rusks

Recipe from: 4/10/2003 12:00:00 AM
Ingredients 8
Servings 36
Time

Ingredients

  • 1
    kg
    cake flour
  • 5
    ml
    salt
  • 125
    ml
    sugar
  • 20
    g
    (2 x 10 g packets) instant yeast
  • 45
    ml
    aniseed
  • 0.75
    of a 397 g can condensed milk
  • 500
    ml
    lukewarm water
  • 200
    g
    butter or margarine, melted
 

Method

 
Sift together the flour and salt and mix with the sugar, instant yeast and aniseed.
Add the condensed milk and just enough water to form a dough.
Knead well, adding the remaining water to form a soft dough.
Regularly grease your hands with the melted butter or margarine.
Knead the dough for about 15 to 20 minutes or until smooth and elastic.
Spread the remaining melted butter or margarine over the dough, cover and leave to rise in a warm place until double in volume.
Knock down gently and shape into balls.
Arrange the balls in 3 to 4 greased loaf tins, cover and leave to rise again until double in volume.
Meanwhile preheat the oven to 180 °C and bake the rusks for 1 hour or until done and golden brown on top.
Leave to cool, break into pieces and dry in a cool oven at 100 °C.
 

Read more on: bake
 

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