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Economy Rusk Recipe

PostPosted: Sat Dec 25, 2004 7:44 am
by Parson Snows
For rusk if price is not too important an absorption figure of 1 to 1 ½ lbs of water per lb of rusk should be aimed at however, a ratio of 2:1 is frequently employed.


Recipe for an economy rusk follows

Rusk (Economy)

• 1 lb (450 g) plain/all purpose flour or bread flour/strong flour
• (pinch) of salt
• 5 tspns (25 ml) DOUBLE ACTING baking powder (see note below)
• 6 ½ - 8 ¾ fl oz (185 -250 ml) water

Note: 1 tspn (5 ml) baking soda (sodium bicarbonate) and 2 ¼ tspns (11¼ ml) cream of tartar may be substituted for the baking powder.

• Preheat oven to 450 °F (230 °C)
• Sieve the flour, salt and DOUBLE ACTION baking powder together.
• DO NOT ADD ALL OF THE WATER but just enough to make a smooth, pliable dough (all flours vary)
• Roll out lightly to approximately ½” (12 mm) thick then place on a lightly greased tray
• Place in oven on the middle shelf and bake for 10 minutes at 450 °F (230 °C)
• Remove from the oven and using the tines of a fork split in half along its thickness
• Place back on tray with the opened faces upwards
• Return to oven
• Reduce the heat to 375 °F (190 °C) and bake for a further 10 minutes.
• Remove from oven and allow to cool on a wire rack.
• When cool using the large holes of a grater reduce to ⅛” (3 mm) particles.
• Store in airtight container and use as required

Hope that this is of some use to you
Kind Regards

Parson Snows


PostPosted: Fri Feb 10, 2012 1:59 am
by ralphman
i made this recipe today ready for my first batch of sausages, it made about 2 1/2-3lb of rusk i followed exact recipe but doubled it in size. after the 2nd cooking it still fely a little doughy so i cooled it, grated it in the food processor then spread it out on two baking trays and put it back in oven on gas mark 1/2 or 110c electrici turned the crumbs every 20 minutes then when it was near done i just turned the oven offand let the heat finish it off,when i came home few hours later it was all lovely and dry and an even very light golden colour, i have put it in ziplock bags,squeezing air out and have put it in the freezer to use as i need it

great recipe and very economical too

PostPosted: Fri Feb 10, 2012 5:08 pm
by saucisson
Excellent :)