Ouma's Buttermilk Rusk recipe
Buttermilk rusks are Dutch, I think. These are a wonderful quick breakfast and are lovely as a snack with a cup of coffee or tea. When I make them, they're gone in one day. This recipe makes 40 rusks. Credit for the recipe goes to Madeleine M, who posted the recipe on recipezaar.com
I converted it to US, but the US numbers look so odd, to tell you the truth, (I know you're never supposed to do this when baking), I'd round up. Sandyj
1 kg--35 1/4 oz flour
12 1/2 ml--2 5/8 tsp baking soda
25 ml--5 1/8 tsp cream of tartar
10 ml--2 1/16 tsp salt
250 ml--1 1/16 cups sugar
250 g--8 7/8 oz butter
350 ml--1 1/2 cups buttermilk
oil, for greasing
milk, for glaze
1. Preheat oven to 240°C. (just over 450°F)
2. Sift the dry ingredients and stir until well mixed.
3. Cut in butter - the mixture should resemble corn meal when done.
4. Beat buttermilk and egg together and add to dry ingredients.
5. Mix to a firm dough.
6. Pinch off golf ball sized pieces of dough and press lightly into rectangular shape approx 2cm thick.
7. Place close together in two greased loaf pans (30cm x36cm x 7cm) and brush the sides of each row of balls with oil so that the rusks will break apart easily after being baked.
8. Brush with diluted milk.
9. Bake at 240C (about 450F) for 10 minutes, then reduce heat to 190C (about 375F) and bake for further 50 minutes.
10.Turn out on cooling rack and break in two or three places so that the rusks will cool more quickly.
11.When cool, break neatly into individual rusks and allow to dry out in a very low oven (120°C)