Homemade Italian Rusks Baked Twice

What you need

• 150 g (1 1/4 cups) all-purpose flour
• 350 g (2 3/4 cups) bread flour, strong flour, sifted with the other flour
• 4 g (1 1/4 tsp) active dry yeast
• 50 ml (3 1/2 tbsp) warm water
• 125 ml (1/2 cup) whole milk, lukewarm
• 20 g (1 1/2 tbsp) sugar
• 2 eggs, beaten, for the dough
• 1 egg yolk, for the dough
• 8 g (1 1/2 tsp) fine salt
• 150 g (10 tbsp) butter, soft, cut into cubes, plus extra for the pan
• 1 egg, beaten, for glazing

Method

Restated from the original video

1. 1

   Dissolve the yeast in the warm water and let it sit 5 min until foamy.

2. 2

   Put both flours in the bowl of a stand mixer with the paddle attached. Add the yeast mixture, eggs, yolk, sugar and milk.

3. 3

   Knead on medium speed until smooth, about 15 min.

4. 4

   Switch to the dough hook. Add the salt, then the butter one cube at a time, waiting until each is absorbed.

5. 5

   Knead until the dough turns smooth and elastic, about 20 min.

6. 6

   Shape into a ball, cover and leave in a warm place for 30 min.

7. 7

   Butter a 28 x 11 x 7 cm (11 x 4 1/2 x 2 3/4 in) loaf pan and line it with baking paper.

8. 8

   Flatten the dough into a rectangle, roll it up tightly and set it in the pan seam side down.

9. 9

   Let it rise until the dough reaches the rim, about 50 min.

10. 10

    Preheat the oven to 180 °C (350 °F).

11. 11

    Brush the top with the beaten glaze egg and bake until deep golden, 40 min.

12. 12

    Cool in the pan for 15 min, then turn out and cool completely on a rack.

13. 13

    Lower the oven to 150 °C (300 °F).

14. 14

    Cut the loaf into slices 5-10 mm (1/4-1/2 in) thick and lay them on lined baking trays.

15. 15

    Bake until dry, crisp and light brown, about 1 hour. Cool on a rack, then store airtight.

16. 16

    Serve with jam or butter.

Imported from ricette.giallozafferano.it. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.