All Recipe Books

Free conversion guide will be available to add to your order after checkout.

Joyce's Breakfast Rusks

Please Spread the love, Sharing is Caring!

Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


TRH Joyce's Breakfast Rusks
For 20 plus years I have baked rusks monthly for quick breakfasts.
I devised a recipe using Kook en Geniet and others which enables me to complete the task in a day.
TRH Joyce's Breakfast Rusks2
Ingredients:
12 cups all-purpose flour
200 grams butter
2 packets of rapid rise yeast
2 – 3 cups sugar or sugar substitute (my husband is a diabetic)
Approximately 5-6 cups of tepid water.
TRH Joyce's Breakfast Rusks1
Method:
Rub butter in to flour and add sugar
Dissolve two packets of yeast with a teaspoon of sugar in tepid water until the yeast is frothing
Add yeast to flour
Add water, one cup at a time, until the dough is formed.
The dough is right when it no longer sticks to your hands.
Knead for 15 minutes.
I use the dough hook of a Kitchen Aid machine.
Place the dough in greased bowls (I use Pam) and allow to rise in the oven at very low temperature: 170 degrees fahrenheit (75C) until it has doubled in size.
Compress the dough gently and place 2 “balls” of dough in each baking tin and return to the oven to rise.
Remove from the oven and increase the temperature to 400 F (200 C) and bake for 25 – 35 mins depending on whether you are using a conventional or convection oven.
You will know the loaves are done when you get a hollow sound when tapping the bottom of the loaf.
The whole process up to this point takes about 4 hours.
Allow to cool and cut into slices and place on baking tray. Heat oven to 400 F (200 C) and switch off.
Place tray of rusks into oven and leave them until the oven is cold.
You may have to do this twice depending on how thick you cut the rusks.
Prepared, tried and tested by: Joyce Gonin

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.
 

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

 

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog.    You will also find Resources and Courses and Services for Bloggers which I promote from time to time. 

Leave a Comment