SC - Rusks???
Erika Thomenius
ldygytha at hotmail.com
Fri Jan 5 14:48:35 PST 2001
>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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