Reference > Farmer's Cookbook > BREAD AND BREAD MAKING > Rusks (Zweiback)
  French Rusks German Coffee Bread  

Rusks (Zweiback)

1/2 cup scalded milk
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
2 yeast cakes
3 eggs

Add yeast cakes to milk when lukewarm; then add salt and one cup flour, and let rise until very light. Add sugar, butter, eggs unbeaten, and flour enough to handle.

Shape as finger rolls, and place close together on a buttered sheet in parallel rows, two inches apart; let rise again and bake twenty minutes. When cold, cut diagonally in one-half inch slices, and brown evenly in oven.

  French Rusks German Coffee Bread  

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