Children's Rusks
Product Description
This recipe is taken directly from the book, "Excellent Recipes for Baking with Fleischmann's Yeast." Published in New York by The Fleischmann Company in 1910.
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Children's Rusks
1 cake FLEISCHMANN'S YEAST
2 cups milk, scalded and cooled
1 tablespoonful sugar
6 cups sifted flour
1/2 cup butter
1 cup sugar
1 egg
1/2 teaspoonful salt
1 cup currants
Dissolve the yeast and one tablespoonful sugar in lukewarm milk, and add to it three cups of flour, to make an ordinary sponge. Beat well. Cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well-beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a soft dough, lastly add salt. Knead lightly, place in greased bowl, cover and set aside in a warm place, free from draft, to rise for about two to two and one-half hours. When well-risen, turn out on a kneading board and mold into rolls. Place in well-greased pans, cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle on powdered sugar.
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Children's Rusks
1 cake FLEISCHMANN'S YEAST
2 cups milk, scalded and cooled
1 tablespoonful sugar
6 cups sifted flour
1/2 cup butter
1 cup sugar
1 egg
1/2 teaspoonful salt
1 cup currants
Dissolve the yeast and one tablespoonful sugar in lukewarm milk, and add to it three cups of flour, to make an ordinary sponge. Beat well. Cover and set aside in a warm place to rise, for about an hour. When light, add to it the butter and sugar creamed, egg well-beaten, the currants, which have previously been floured, and the remainder of the flour, or sufficient to make a soft dough, lastly add salt. Knead lightly, place in greased bowl, cover and set aside in a warm place, free from draft, to rise for about two to two and one-half hours. When well-risen, turn out on a kneading board and mold into rolls. Place in well-greased pans, cover and let rise again for about one hour, or until double in bulk. Brush with egg diluted with milk. Bake in a hot oven for about fifteen or twenty minutes. Upon removing from oven sprinkle on powdered sugar.
