Ingredients
- 300 g flour 0
- 100 g flour 00
- 100 g milk
- 40 g soft butter
- 30 g sugar
- 15 g honey
- 10 g fresh brewer's yeast
- 6 g salt
- an egg
For the rusks recipe, mix the milk with 100 g of water; mix the flour with the crumbled yeast and the sugar, then add the mixture of water and milk and begin to knead. Then add the butter and salt. Place the dough in a large bowl and let it rise for 30 minutes. Knead it again, then place it in a buttered (30x8x8 cm) box mold. Let it rise for another 2 hours, covered with a damp cloth: the volume should double. Brush the surface with the beaten egg and cook the pan brioche in a static oven at 180 ° C for 40 minutes. Remove the mold, unmold the brioche bread and let it cool for at least 2-3 hours.
Then cut it into regular slices about a cm thick; place them on 2 plates and bake them in a static oven at 150-150 ° C for 50-60 minutes.
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