Food recipes
Oatmeal Rusks
Oatmeal Rusks
Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
¼ cup warm water (105° to 115°F)
½ cup whole or 2% milk, heated to lukewarm
2 tablespoons firmly packed light brown sugar
½ teaspoon salt
2 tablespoons butter, at room temperature
1 cup quick-cooking oats, plus extra for the baking sheet
Directions:
1½ cups all-purpose flour
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir and let stand until the
yeast looks foamy, 5 minutes. Stir in the milk, brown sugar, salt, butter, and oats.
Gradually stir in the flour to make a stiff but soft dough.
Turn the dough out onto a floured surface and knead until smooth and no longer sticky,
about 5 minutes. Add the dough to a greased bowl and turn to coat. Cover and let rise
in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and divide into 8 equal pieces. Shape each piece into a ball.
Coat a baking sheet with cooking spray and sprinkle with rolled oats. Place the balls
of dough 2" apart on the baking sheet. Press down on each with the palm of your hand
to flatten lightly. Cover and let rise until doubled in bulk, about 45 minutes.
Meanwhile, position a rack in the middle of the oven and preheat to 425°F.
Brush the rolls with water and, using a razor blade, French lame, or sharp knife, slash
the tops. Bake until lightly browned, about 10 minutes. Transfer to a rack to cool.
To make rusks, split the rolls in half horizontally. Arrange split side up on a baking
sheet. Bake at 425°F until the breads are dry but not browned, about 5 minutes.
Reduce the heat to 200°F and bake until light, dry, and crisp, about 45 minutes.
soup
SWEDISH CHRISTMAS EVE SOUP
UNLIKE IN AMERICA, WHERE WE MARK THE WINTER SOLSTICE ON DECEMBER 21, THE
SCANDINAVIANS CELEBRATE THE OFFICIAL START TO WINTER ON DECEMBER 24. IN SWEDEN,
THIS TRADITIONAL SOUP AND BREAD COMBINATION, KNOWN THERE AS DOPPA I GRYTAN OR
“DIP IN THE POT,” IS MEANT TO STAVE OFF HUNGER AS FAMILY AND GUESTS AWAIT THE
CHRISTMAS EVE MEAL, OFTEN SERVED AFTER CHRISTMAS EVE CHURCH SERVICES. GUESTS
DIP CHUNKS OF BREAD INTO THE SAVORY JUICES THAT OOZE OUT OF THE CHRISTMAS HAM
AS IT ROASTS. TODAY IT IS OFTEN SERVED AS A FIRST COURSE. I’VE MODERNIZED THE SOUP
A BIT TO SUIT OUR LIVES NOW. HOWEVER, IF YOU FIND YOURSELF ROASTING A CHRISTMAS
HAM, YOU WILL HAVE BROTH IN THE ROASTING PAN, WHICH YOU CAN USE INSTEAD OF THE
BEEF STOCK CALLED FOR IN THIS RECIPE.
Makes 6 servings
6 cups Two-for-One Beef Stock
Salt and ground white pepper
Rye Dipping Bread, cut into large cubes
Melted butter
Thinly sliced lemon
POUR THE STOCK into a large saucepan. Season to taste with salt and white pepper.
Bring to a boil.
Meanwhile, toast the bread on a baking sheet under the broiler and drizzle with melted
butter. Place the toasted bread cubes into individual soup bowls and pour the hot broth
Ingredients:
1 package (¼ ounce) or 1 scant tablespoon active dry yeast
¼ cup warm water (105° to 115°F)
½ cup whole or 2% milk, heated to lukewarm
2 tablespoons firmly packed light brown sugar
½ teaspoon salt
2 tablespoons butter, at room temperature
1 cup quick-cooking oats, plus extra for the baking sheet
Directions:
1½ cups all-purpose flour
IN A LARGE BOWL, sprinkle the yeast over the warm water. Stir and let stand until the
yeast looks foamy, 5 minutes. Stir in the milk, brown sugar, salt, butter, and oats.
Gradually stir in the flour to make a stiff but soft dough.
Turn the dough out onto a floured surface and knead until smooth and no longer sticky,
about 5 minutes. Add the dough to a greased bowl and turn to coat. Cover and let rise
in a warm place until doubled in bulk, about 1 hour.
Punch the dough down and divide into 8 equal pieces. Shape each piece into a ball.
Coat a baking sheet with cooking spray and sprinkle with rolled oats. Place the balls
of dough 2" apart on the baking sheet. Press down on each with the palm of your hand
to flatten lightly. Cover and let rise until doubled in bulk, about 45 minutes.
Meanwhile, position a rack in the middle of the oven and preheat to 425°F.
Brush the rolls with water and, using a razor blade, French lame, or sharp knife, slash
the tops. Bake until lightly browned, about 10 minutes. Transfer to a rack to cool.
To make rusks, split the rolls in half horizontally. Arrange split side up on a baking
sheet. Bake at 425°F until the breads are dry but not browned, about 5 minutes.
Reduce the heat to 200°F and bake until light, dry, and crisp, about 45 minutes.
soup
SWEDISH CHRISTMAS EVE SOUP
UNLIKE IN AMERICA, WHERE WE MARK THE WINTER SOLSTICE ON DECEMBER 21, THE
SCANDINAVIANS CELEBRATE THE OFFICIAL START TO WINTER ON DECEMBER 24. IN SWEDEN,
THIS TRADITIONAL SOUP AND BREAD COMBINATION, KNOWN THERE AS DOPPA I GRYTAN OR
“DIP IN THE POT,” IS MEANT TO STAVE OFF HUNGER AS FAMILY AND GUESTS AWAIT THE
CHRISTMAS EVE MEAL, OFTEN SERVED AFTER CHRISTMAS EVE CHURCH SERVICES. GUESTS
DIP CHUNKS OF BREAD INTO THE SAVORY JUICES THAT OOZE OUT OF THE CHRISTMAS HAM
AS IT ROASTS. TODAY IT IS OFTEN SERVED AS A FIRST COURSE. I’VE MODERNIZED THE SOUP
A BIT TO SUIT OUR LIVES NOW. HOWEVER, IF YOU FIND YOURSELF ROASTING A CHRISTMAS
HAM, YOU WILL HAVE BROTH IN THE ROASTING PAN, WHICH YOU CAN USE INSTEAD OF THE
BEEF STOCK CALLED FOR IN THIS RECIPE.
Makes 6 servings
6 cups Two-for-One Beef Stock
Salt and ground white pepper
Rye Dipping Bread, cut into large cubes
Melted butter
Thinly sliced lemon
POUR THE STOCK into a large saucepan. Season to taste with salt and white pepper.
Bring to a boil.
Meanwhile, toast the bread on a baking sheet under the broiler and drizzle with melted
butter. Place the toasted bread cubes into individual soup bowls and pour the hot broth
Printed from https://recipe.bluelayer.org/recipe/70553/oatmeal-rusks