Rusk Recipe

Ingredients:
2 cups all purpose flour
1 tsp dry yeast
1 tbsp sugar
1 tsp oil
lukewarm water - to knead dough
loaf tin - greased
milk - to brush

Method:
Oven temp: 400 F-204 C
Dissolve sugar in 1/2 cup lukewarm water and sprinkle yeast over it. Leave in a draught-free place to froth.
When frothy, add salt, oil and yeast to flour and knead to a soft dough with the lukewarm water and leave to rise in a draught-free place covered with cling film or wet cloth.
When it rises, punch and knead again and leave to rise again.
When it rises for the second time, knead a bit and shape to fit into a greased baking tin (not more than half filled) and leave to rise for 1/2 an hour.
Brush with the milk and bake in the pre-heated oven for 30-40 minutes.
Take the tin out of the oven and when cool, remove the loaf of bread.
The bread has to be absolutely room temperature, in fact it is better if it is a day old.
Slice into 1/4 inch thick slices and bake in an oven 300F-150 C, till light brown and crisp.