Versatilerusks Recipes

VERSATILE BREAD

Versatile Bread image

This is a wonderfully flavored and versatile bread. You can use it to make focaccia loaves, cinnamon rolls, hamburger buns, or dinner rolls. This recipe makes bread baking a snap!

Provided by Sandy

Categories Bread Yeast Bread Recipes White Bread Recipes

Time 2h45m

Yield 12

Number Of Ingredients 6

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
2 tablespoons white sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 ½ cups all-purpose flour

Steps:

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Lightly grease two baking sheets.
In a large bowl, combine the yeast mixture with the sugar, salt, oil and 1 cup of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Divide the dough into twelve equal pieces and form into rounds. Place the rounds on prepared baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes.
Bake in preheated oven for 20 to 25 minutes, or until golden brown. Place on a wire rack to cool.

Nutrition Facts : Calories 124.8 calories, Carbohydrate 22.2 g, Fat 2.6 g, Fiber 0.8 g, Protein 2.9 g, SaturatedFat 0.3 g, Sodium 388.4 mg, Sugar 2.2 g

SOUTH AFRICAN RUSKS

South African Rusks image

Make and share this South African Rusks recipe from Food.com.

Provided by Norahs Girl

Categories Breads

Time 12h15m

Yield 24 rusks approx

Number Of Ingredients 11

Ingredients

2 cups unbleached white flour
2 cups whole wheat flour (coarsely ground if possible)
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons almond extract

Steps:

Preheat oven to 400 degrees.
In a large mixing bowl, thoroughly mix the dry ingredients.
Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough.
Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness.
Cut the dough into rectangles about 2 by 4 inches.
Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little.
Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry.
The finished rusks should be very dry and hard.
Cool and store in an airtight container.
Rusks will keep for weeks.
Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
Peanut Rusks: Add 1 cup coarsely chopped peanuts.

Nutrition Facts : Calories 128.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 26, Sodium 126.9, Carbohydrate 18.6, Fiber 1.4, Sugar 3.3, Protein 3.2

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