Some of my favorite recipes from all over the world

Thursday, January 10, 2013

Buttermilk Rusk Recipe - Yeast

20 grams dried yeast (2 dessertspoons / 4 teaspoons / 20 ml / 2 sachets)
95 grams sugar (½ cup)
726 grams buttermilk (3 cups)
230 grams melted butter (1 cup)
1.36 kg white bread flour (3 pounds) - preferably Eureka Mills stone-ground (or in US, All-Purpose Flour)
1 Tablespoon salt
1 teaspoon bicarbonate of soda

Sift all dry ingredients together to ensure adequate dispersion throughout the mixture. Make a well in the center for the wet ingredients, and, either mix by hand, working in circles from the center out, or using the dough-hook of your mixer, mix all ingredients together. Knead lightly until the mixture comes together:

Place under a wet cloth, covered with a towel, until the mixture has risen to double the original volume.

At this stage they say shape into balls.

Shape into balls, then pack them tightly into a lightly greased baking pan (I use the left-over melted butter from the recipe to grease it). Leave to rise until doubled in size:

Bake at 200C, gas mark 6, 400F for 20-30 minutes until just cooked. The bread should be a  light beige


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