Rusk

Ingredients list for Rusk

• 2 cups Refined flour (maida)
• 1½ teaspoons Fresh yeast
• A pinch + cup Castor oil
• 1 teaspoon Salt
• 2 tablespoons Olive oil
• Milk for washing

Method

1. Take yeast in a bowl. Add a pinch castor sugar and 2 tablespoons warm water, mix and set aside to activate.
2. Take flour in another bowl. Add ¼ cup castor sugar and salt and mix. Make a well in the center, add activated yeast and whisk well with an electric beater.
3. Add olive oil and whisk to form a soft dough. Cover with cling film and set aside to prove for 15-20 minutes.
4. Grease a baking tin with some butter and dust with some flour.
5. Transfer the dough onto worktop and knock back to release excess air.
6. Transfer the dough into the greased baking tin and level it out. Cover with cling film and set aside to prove for 15-20 minutes.
7. Preheat oven to 180° C.
8. Brush some milk on top. Place the tin in the preheated oven and bake for 15-20 minutes. Remove from oven, cool and demould.
9. Slice and bake again at 120° C for at least for 30 minutes. Serve.