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South African Side Dishes: Buttermilk RusksThis is a traditional yeast-baked rusk - great for dunking in your tea or coffee early in the morning when you watch the sun rise as the boer trekkers did every morning when they travelled from the Cape to the Transvaal. If the rusks are to be kept for a long time, do not substitute margarine for the butter. Ingredients375g butter How to prepare itPreheat oven to 180?C. Cream the
butter and sugar together very well. Add the eggs, one at a time. Sift the
flour and baking powder together, and add this to the creamed mixture, using
a fork to mix. Add the buttermilk or yogurt, using a little milk to rinse
out the carton. Mix well with a fork and then knead lightly. Pack lightly
rolled, golf ball sized buns of the dough into the greased bread pans close
together, and bake for 45-55 minutes. Place the pans in the middle of the
oven, with a sheet of brown paper on the top shelf to protect the buns from
becoming browned too quickly. If no buttermilk or yogurt is available, use fresh milk curdled with lemon juice or white vinegar. |
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