Finnish Rusks Abm Recipe

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Finnish Rusks Abm Recipe

 



This section contains bread recipes, both for breadmakers and old fashioned loaf baking. You can also find recipes for rolls, muffins, bagels, cornbread and more. In fact, there are enough bread recipes to start your own bakery!


Tips for Baking Bread

Start as early as you can, it will take aprox. 1.5 hours for the dough to double its size.
Make sure your water is the correct temperature, ideally 40-46 deg C (105 deg F to 115 deg F).
If the water is too warm it will kill the yeast, too cold and the yeast will not rise correctly.

Don't try to rush things, wait for the dough to rise properly before putting it in the oven.


Kneading the Dough

Dust your work area with flour, place the dough on the surface and dust with more flour.

Start from the part of the dough closest to you and use the heel of your hands to push down and away from you.
Turn the dough 90% and take the far end of the dough and fold it in towards you.
Push it down and away from you. Repeat this process until the dough feels smooth and stretchy and no longer sticks to your fingers.



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Finnish Rusks Abm

 

Ingredients

1 cup milk
1/3 cup honey
2 tsp active dry yeast
3 cup bread flour
3/4 tsp salt
1/2 tsp ground cardamom
3 tbsp vegetable oil



 

Preparation

Scald the milk, stir in the honey, and let cool to room temperature.

Add the milk mixture and all remaining ingredients in the order
suggested by your abm manual and process on the basic bread cycle
according to the manufacturer's directions.

Preheat the oven to 200 degrees. Remove the bread from the machine
and let cool completely. Slice into 1/2-inch rounds. Bake for 1 hour.
Let cool. Store in tightly covered tinns or wide-mouth jars.

NOTE: If you prefer melba thins, preheat the oven to 300 degrees.
Slice the bread a scant 1/4 inch thick and bake for 20 minutes, or
until golden.

Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.

 

 

Servings: 1

 

 

 

 


 

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