So first I give you the recipe that I deducted from her recipe, then I will give you her version. I halved her recipe - I didn't have enough bread pans.
Yeast Mixture
3 tsp active dried yeast
1/2 cup luke warm water (110F)
1/2 tbsp sugar
Milk Mixture
1 1/4 cup sugar
3/4 cup milk
1 cup cold water
Butter/Egg Mixture
1/4 lb butter - melted
2 eggs
Flour Mixture
8 cups flour
1 1/2 tsp salt
1 tbsp anise seed
Mix yeast, warm water and sugar and let stand in warm place for 5 minutes.
Heat sugar and milk until the sugar is melted.
Add cold water to sugar and milk mixture to get the temperature down to 120F. Put in refrigerator if temperature is not yet 120F.
Mix 1 cup of the flour with the milk mixture, then stir in the yeast mixture. This forms the sponge. Put the oven on 200F for 2 minutes then switch off. Let the sponge rise in the oven for 20 minutes.
Stir slightly beaten eggs into the melted butter.
Mix last three dry ingredients in a large bowl.
Mix sponge and butter/egg mixture into flour. Knead if necessary.
Cover and rise in the still warm oven for 60 minutes, or until the dough is double in size.
Knead down, divide dough in half and put in 2 bread pans, and let rise until just above the rim of pans.
Bake at 325F for 1 hour or until tester comes out clean.
Turn out, let cool and cut into pieces.
Dry in oven overnight at 175F.
The original recipe for Phyllis Barnard's rusks just like she wrote it. The all caps are hers.
PREHEAT OVEN 300 FAHRENHEIT - BAKE RUSKS ON LOWEST SHELF OR THE ONE WHERE IT WILL BAKE WITHOUT BURNING: PUT BROWN PAPER ON TOP OF RUSKS UNTIL 15 MINUTES BEFORE END OF BAKING PERIOD, which is about 1 1/4 hours or till done.
RUSKS. (NOT BUTTERMILK RUSKS)
2 Pkts of 10 gram of Active Dried Yeast must be fresh. I.e. 20 grams or about 6 teaspoons
5 pounds flour with salt - look in your recipe book for quality of salt for 5 pounds of flour - all mine are packed.
One heaped Tablespoon Aniseed (optional)
2 1/2 cups sugar (8 ounce measuring cups must be used)
1/2 pound butter
3 large eggs
One pint (20 ounces) lukewarm water - (you will not use all this water)
3/4 pint milk
ONE PINT COLD WATER FROM THE FRIDGE
REMEMBER WHAT I TOLD YOU ON TAPE ABOUT NOT BURNING THE YEAST: MUST BE WARM BUT NOT HOT.
1. YEAST Mix the active Yeast with ONE teaspoon of the measured sugar and One Cup from the pint of lukewarm water in a large saucepan about 5 litre capacity: Put in a warm place with lid on for FIFTEEN Minutes. START WITH STEP 2 IMMEDIATELY.
2. Put the sugar and milk in a double boiler and boil just till sugar is dissolved: Remove from heat and add the ONE PINT OF COLD WATER FROM FRIDGE. The mixture should be warm but not hot enough to kill the germ in the yeast. Cool down further if necessary, by putting in a draught. It must be lukewarm.
3. NEXT: Make a sponge with One and a half cups of flour taken from the 5 lbs cake flour prescribed above; using the milk mixture at step 2. Be careful to avoid lumps - add the milk and sugar mixture gradually to the flour: NOW stir in the Yeast mixture at Step 1, return to the saucepan cover warmly and allow to rise for TWENTY MINUTES. Jy sal sien dat die gis by Stap 1 "werk" en die sponge by Stap 3 sal die pot amper vol rys in die 20 minute.
4. While the sponge is rising, melt the butter and keep where it can keep warm but it must not be hot when you add the eggs mentioned later-on, because the eggs will curdle.
5. When the sponge has risen for 20 minutes, BEAT the eggs just enough to mix the white with the yolks; NO NOT OVER BEAT: Add the butter to the beaten eggs.
Lastly mix the sponge and the butter and egg mixture into the flour, salt and aniseed. The mixture must be soft but not too soft. Knead and if necessary add a little of the ludewarm water to assist in the kneading process. When well mixed scoop together in your knie-skottel, cover warmly and allow to rise till double in bulk. Now knead dough down once only, form buns about the size of a table tennis ball. Put closely together in baking tins. Allow to rise until the tins are full. Bake in pre-heated oven. Jy moet nie die deeg weer knie nadat dit eenmaal afgeknie is nie. Omdat ek nie die deeg kan afkryp soos die ou mense maak nie, druk ek dit liggies plat tot een duim hoog. Druk af met daardie afdrukker wat jy vir scones gebruik. Rol liggies in 'n bolletjie op die plank wat effens meel gestrooi is, met jou hand wat bak gehou word. (Jy sit jou vier vingersen duim bymekaar dan het jy 'n "bak" - dan terwyl jy die bol rondbeweeg sal jou duim dit outomaties rol. As jy 'n beter metode het gebruik dit gerus.
Elke bolletjie moet aan die kant met gesmelte botter met jou linkerhandliggies gesmeer word voordat die tweede bolletjie neergesit word - as die ry vol is dan moet jy met jou botter besmeerde hand dit liggies aan die kant smeer - Dit sal dan versorg dat jou bolletjies mooi van mekaar skei nadat dit gaar is. LAAT RYS. BAK VIR EEN en 'n KWART UUR of totat jy kan sien dat dit mooi gaar is.
Die bolle moet styf teen mekaar wees. Sit jou pan effens skuins op sodat hulle teen mekaar le. Gewoonlik 4 bolle in 'n ry en dan sal jy self sien as die pan ewe vol is. Die idee is on die bolle te verplig op op te rys en nie in die pan te "spread" nie.
As jy omtrent 7 uur in die oggend begin kan jy omtrent 1:30nm klaar wees mits jou beskuit nie verkluim nie.
Voorspoed, Liefde Mammie.
PS Laat afkoel voor jy bolle skei om uit te droog.
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