Your Family, May 1987
Your Family is (was?) a magazine. They ran a “Favourite Recipe Competition.” This was submitted by Mrs. M. Kock, Pietermaritzburg, South Africa.
1 potato, peeled and grated
6 ml salt
40 ml sugar
25 g cube fresh yeast
750 ml lukewarm water
2.5 kg flour
20 ml salt
875 ml sugar
375 g marg or butter, melted
350 ml lukewarm water
Place all ingredients in a bowl and mix well.
Cover with a damp cloth and leave to rish in a warm place for 3 – 4 hours
Sift flour and salt into a bowl.
Add potato yeast, eggs, sugar, marg, water and aniseed.
Mix together and knead well. Add more water if necessary.
Cover with a damp cloth and leave to rise overnight.
Form dough into small balls and pack tightly in a greased roasting pan (2 inches/5 cm deep). Alternatively press dough evenly into a baking sheet.
Bake at 180 C (350 F) for about 50 minutes.
Allow to cool slighltly and break into individual rusks. Or if you pressed the dough into a single slab in a baking sheet, use any of the cutting methods available for rusks.
Dry out in warm oven about 4 hours or overnight.
Makes about 50.