courtesy of Peter and Carrie
Makes about 36 rusks.
Ingredients
2 pounds self-rising flour (about 6 cups)
1 tsp salt
1 tsp baking powder
1/2 cup white sugar
8 oz salted butter
2 cups buttermilk
2 tbsp vanilla
2 eggs, lightly beaten
Gluten Free Rusks
3 cups guten free 1:1 flour
pinch of salt
1 tsp baking soda
1 tsp baking powder
1/2 cup white sugar (need more with GF recipe)
8 oz salted butter
1 cup buttermilk
1 tbsp vanilla
1 egg, lightly beaten
Set oven to 350˚.
Melt butter in microwave (5 minutes at 30%). Lightly grease 3 loaf tins using a little melted butter, then flour.
Cream sugar and eggs together in mixer. Add buttermilk, then melted butter and vanilla.
Sift together flour, salt and baking powder in a large bowl. Reserve about 1/2 cup of flour for later, to add if dough is too soft.
Pour flour mixture into mixer bowl and stir to combine. Knead on speed 2 to form a soft dough, about 3 minutes. Weigh dough and put a third into each loaf pan. Spread out with spatula.
Bake for 30 minutes. Reduce heat to 250˚ (do not open over door) for an additional 30 minutes.
Remove from over. Slice each loaf into 24 rusks with sharp knife. Place on a baking tray and return to oven overnight on warm to dry out.
Store in an airtight container.
