Rusks (Zweiback)

Ingredients

• ½ cup scalded milk
• ½ teaspoon salt
• 2 yeast cakes
• ¼ cup sugar
• ¼ cup melted butter
• 3 eggs
• Flour

Steps

1. Dissolve yeast cakes in milk; when lukewarm, add salt and one cup flour; cover, and let rise until very light; then 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.

More recipes with milk, yeast, butter, eggs or flour

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.