SC - Rusks???

[Erika Thomenius]

>In this case they are probably talking about a very light, sweet >bread, 
>that has been sliced and oven toasted.  They used to be >available 
>commercially as Holland Rusk.
>

This has been how I've always run across them.  Bread, sliced into 
dunking-size slices and then baked until hard all the way through.  Good 
dunked in milk or coffee a la biscotti.

(My grandmother used to make them out of a Finnish cardamom coffee bread.  
Thanks, guys, now I'm going to have to go make some pulla.  :)  )

- -Gytha

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