Milk Rusk

Milk Rusk

For Second Bake

After First Bake

After Second Proofing

For Second Proofing

First Proofing

Dough

Ingredients:

Wheat flour - 3/4 cup
Rava - 1/4 cup
Water - 1/2 cup
Active Dry yeast - 1 tsp
Brown Sugar - 1/8 tbsp
Milk powder - 1/8 cup
Oil - 1 tbsp
Salt - 1/8 tsp

Method:

• In a bowl add yeast, sugar and luke warm water.
• Set this aside to activate.
• In a bowl add flour, rava, salt, milk powder and mix well.
• Add in oil and activated yeast and make this a soft dough.
• Set this aside to proof for an hour.
• After an hour, punch the dough and place this in a greased loaf tin.
• Set this aside for 30 mins for second proofing.
• Bake this at 180°C for 22-25 mins.
• Cool completely and then slice it.
• Arrange them closely in a lined baking tray.
• Bake this at 180°C for 15-18 mins.
• In between second baking flip the slices for even baking.
• Yields 15-20 rusks.

Note:
You can increase the brown sugar quantity to your taste.