Finnish rusks, abm
1 Lge loaf
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Milk |
| ⅓ | cup | Honey |
| 2 | teaspoons | Active dry yeast |
| 3 | cups | Bread flour |
| ¾ | teaspoon | Salt |
| ½ | teaspoon | Ground cardamom |
| 3 | tablespoons | Vegetable oil |
Directions
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 ½-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 ¼ inch thick and bake for 20 minutes, or until golden.
Source: The Best Bread Machine Cookbook Ever, Madge Rosenberg.