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White rusks

Recipe from: 3/12/1998 12:00:00 AM
Ingredients 7
Servings 130


  • 3
    cake flour
  • 15
  • 30
    instant yeast
  • 500
  • 20
    aniseed, crushed between the palms of your hands
  • 250
  • 1
    lukewarm water


45 min
Spray four large loaf tins with non-stick spray and set aside. Sift the flour and salt together and add the yeast, sugar and aniseed. Mix well and rub in the margarine with your fingertips until the mixture resembles dry breadcrumbs. Add just enough warm water to form a dough that is easy to knead. Knead the dough for about 20 minutes or until smooth and elastic. Cover and leave in a lukewarm place to rise until double in volume (about 2 hours). Knock the dough back and shape into medium-sized balls. Arrange in the loaf tins and leave in a warm place to rise once more until double in volume (about 1 hour). Meanwhile preheat the oven to 180 ºC and bake the rusks for about 45 minutes or until done (the rusks will sound hollow when tapped). Carefully turn out the rusks and leave to cool. Break into pieces and dry out at 100 ºC. Store in airtight containers. Makes about 130 pieces.

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