FENNEL RUSK

1 cup warm milk

2 teaspoons yeast

1 tablespoon sugar

In a bowl activate the yeast, sugar and milk and stir well. Set on the side for about 10 minutes.

2 cups white flour (sieve)

2 tablespoons milk powder

1/2 teaspoon salt

3 tablespoons sugar

2 tablespoons butter ( room tempareure )

1 tablespoon fennel seeds

little milk for brushing on the bread for later use

In a large bowl, place flour, salt, milk powder, sugar and mix well. Add the proofed yeast mixture to the flour and knead well for at least 15 minutes. The dough will be sticky at this point, so scrap and keep kneading until the dough form a ball. Add butter knead it slightly and place into the large bowl, cover with cling wrap and allow to rest for about 2 hours in a warm place. Once the dough has risen, dust your hands with just little dry flour and punch the dough to release air and knead for about 5 minutes. Place into the greased baking tray and cover with damp cloth, and let prove for about 45 minutes. Brush gently the top with milk and bake in the preheated oven for about 30 minutes at 300 degrees. Remove from the oven and let cool completely. Cut into 1/4 inch slices, place into baking tray and bake at 275 degrees for about 30 minutes. Turn the rusks for even baking . Remove from the oven, place on cooling rack. Once cooled completely store in an air tight container. Once you try this homemade rusk, you are going to fall in love with.