Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > French Rusks
  Luncheon Rolls Rusks (Zweiback)  
CONTENTS · BIBLIOGRAPHIC RECORD

French Rusks

2 cups scalded milk
Flour
1/4 cup butter
1 egg
1/4 cup sugar
Yolks 2 eggs
1 teaspoon salt
Whites 2 eggs
1 yeast cake dissolved in
3/4 teaspoon vanilla
1/4 cup lukewarm water

Add butter, sugar, and salt to scalded milk; when lukewarm add dissolved yeast cake and three cups flour. Cover and let rise; add egg and egg yolks well beaten, and enough flour to knead. Let rise again, and shape as Parker House Rolls. Before baking, make three parallel creases on top of each roll. When nearly done, brush over with whites of eggs beaten slightly, diluted with one tablespoon cold water and vanilla. Sprinkle with sugar.


CONTENTS · BIBLIOGRAPHIC RECORD
  Luncheon Rolls Rusks (Zweiback)  
 
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