Questions & Answers - Holland Rusks

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Question:

Hi, I have a copy of the Brennan's New Orleans cookbook. Several of the recipes call for Holland Rusks. I know that they are similiar to an English muffin. I have not been able to locate one in ANY stores, and have had no luck finding a definition. Most bakeries have never heard of them. Help me!!!!

Answer:

Rusks are known in France as "biscotte" and in Germany as "Zwieback." A rusk is a slice of yeast bread (thick or thin) that is baked until dry, crisp, and golden brown. In America, rusks are given to babies when teething.

You might try the baby section of your grocery store. If you still can't find them, below is a recipe to make your own.
 

Buttermilk Rusks Recipe
 From the Star of David Cookery Book, by Welkom Women's Zionist Society

8 cups all-purpose flour
3 eggs
1 package cream of tartar (I'd guess 2 tsp)
3 ml salt
250 ml (1 cup) granulated sugar
250g (2 sticks) butter
1/2 package bicarbonate of soda (I'd guess 2 tsp)
500 ml (2 cups) buttermilk

Sift all dry ingredients except bicarbonate of soda. Rub butter into dry ingredients. Beat eggs very well and add to dry ingredients. Mix baking soda in approx. 2 cups buttermilk and add to mixture. Knead to a workable dough. If not moist enough, add more buttermilk.

Make balls the size of a tennis ball and pack into bread tins. Bake at 375 F for about 1 hour. Take out of tins. When cold, break off each bud and divide in four. Place on rack in stove and dry for about 6 hours in oven at 150 F. When doubling recipe use only 5 eggs.