Rusk Recipe From Stale Bread

DIP'N COFFEE OR: HOW TO USE STALE BREAD

Dip'n Coffee Or: How to Use Stale Bread image

There were times when older (and younger, too) people had bad teeth or no teeth at all. When people couldn't afford to discard stale bread because they were happy to have bread at all. Need is the mother of invention - make fondue or raclette out of old bread and old cheese when you have nothing else to eat but have to see how you can manage that old stuff with bad teeth or no teeth at all. That's the swiss way. Germans seem to be more simple minded: Just dip your stale bread into hot coffee or tea. In my area of Germany there is something called "Knabbeln" which my dear FIL introduced to me. He used to get up at four in the morning, put the ingredients for white bread into his bread machine, start the machine and then go back to bed until the bread was ready. One day the yeast he used must have been too old, the bread came out as a brick stone. So he smashed the brick stone into smaller pieces, put them in the oven to make kind of rusk which he brought me, telling me that when he was young this was called Knabbeln. Toast old bread so that it doesn't get bad and then have it for a simple breakfast with hot coffee or tea or for a fast lunch with some soup. Now like cheese fondue or raclette, we developed our ultimate comfort food out of this old time need. Measurements and prep time are just fantasy - actually you can just take some stale rolls, a cup of your favourite coffee and start enjoying...

Provided by Mia in Germany

Categories Low Protein

Time 25m

Yield 2 1/2 cups, 2 serving(s)

Number Of Ingredients 7

Ingredients

1/2 lb stale bread
2 cups hot coffee
1/2 cup milk, heated
4 teaspoons sugar
1 tablespoon butter, melted (optional)
2 teaspoons brown sugar (optional)
1/2 teaspoon cinnamon (optional)

Steps:

Preheat oven to 350 degrees F.
break the bread into chunks suitable for dipping into hot liquid.
place the bread chunks onto baking tray lined with non stick baking parchment.
optionally mix melted butter with sugar and cinnamon, brush the bread chunks with the mixture.
toast bread chunks in the oven until light brwon and crisp (depending on your liking - as you will soften them by dipping, every stage of crispness before burning is okay).
let toasted bread chunks cool.
you can make some Knabbeln ahead and store them in a cookie container.
when bread chunks are completely cooled, stir together hot coffee, hot milk and sugar (you may use non dairy creamer instead of milk or artificial sweetener or no sweetener at all, according to your taste).
dip bread chunks into hot coffee and enjoy :-).

BUTTERMILK RUSKS

Buttermilk Rusks image

A crunchy, crumbly bread/biscuit snack best eaten with a cup of tea! This recipe makes a huge batch of rusks - I usually cut it by half and I still get about 100 rusks (though I have never actually counted).

Provided by Ruby

Categories Quick Bread

Time 4h

Yield 200

Number Of Ingredients 8

Ingredients

2 ½ sticks butter
2 ½ cups white sugar
2 cups buttermilk
2 large eggs
8 cups self-rising flour
5 cups granola
5 teaspoons baking powder
1 ½ teaspoons salt

Steps:

Preheat the oven to 350 degrees F (180 degrees C). Grease cake pans. You can use 9x13-inch pans, round cake pans, or loaf pans.
Melt butter in a saucepan over medium-low heat. Remove from heat and mix in sugar, buttermilk, and eggs.
Combine self-rising flour, granola, baking powder, and salt in a bowl. Add to the butter mixture and mix until well combined. Batter will be sloppy. Divide into thirds, and then divide each third into small balls. Place into the prepared cake pans side by side.
Bake in the preheated oven until cooked fully through, 45 to 60 minutes. Remove from oven and gently place on baking sheets.
Reduce oven temperature to 200 degrees F (95 degrees C). Bake rusks on low temperature until dry and crunchy, 2 to 3 hours. Depending on the size of your rusks this can take several hours.

Nutrition Facts : Calories 54.2 calories, Carbohydrate 8 g, Cholesterol 5 mg, Fat 2 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 105.3 mg, Sugar 3.2 g

GRANDMA SALLY'S SWEDISH RUSKS

Grandma Sally's Swedish Rusks image

Swedish rusks are an old family recipe. These are great crisp cookies for dipping in coffee, tea, or hot chocolate.

Provided by Jasonh61

Categories 100+ Everyday Cooking Recipes Special Collection Recipes New

Time 2h45m

Yield 39

Number Of Ingredients 9

Ingredients

1 ¼ cups white sugar
1 cup shortening
1 cup milk
2 large eggs
4 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons ground cardamom, or more to taste
1 teaspoon salt
3 tablespoons cinnamon sugar, divided

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
Beat sugar, shortening, and milk together in a large bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
Mix flour, baking powder, cardamom, and salt together in a bowl. Add to the wet ingredients in batches, mixing after each addition until incorporated. Pour batter into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 30 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C).
Cut cake into three 3-inch strips lengthwise and thirteen 1-inch strips crosswise for a total of 39 pieces. Lay pieces on their sides on 2 cookie sheets. Sprinkle the top sides of the cookies with 1/2 of the cinnamon sugar.
Bake rusks in the 250 degrees F (120 degrees C) oven for 45 minutes. Remove from the oven, flip rusks, and sprinkle with remaining cinnamon sugar. Bake until golden brown, 15 to 20 more minutes.

Nutrition Facts : Calories 128.9 calories, Carbohydrate 17.6 g, Cholesterol 10 mg, Fat 5.8 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 91.9 mg, Sugar 6.8 g

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