Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg flour (maida)
- 1 tsp salt
- 2 tbsp sugar
- 4 tsp dry yeast
- 50 g ghee
- 400 ml water
Directions
Mix the flour, salt and ghee into a bowl.
Dissolve the sugar in the warm water and sprinkle in the yeast.
Leave to stand in a warm place for about 10 minutes until frothy.
Add yeast to the flour mixture and knead to a firm and elastic dough. This will take about 15- 20 minutes.
Shape into a ball, place in a greased bowl and leave in a warm place for 3-4 hours or until double in size.
Knock the risen dough down, then knead again on a lightly floured surface for 3-4 minutes until smooth.
Divide the dough in half.
Shape each piece into a long roll and place in a lightly greased 900 g (2 lb) loaf tin.
Cover the dough with oiled cling film or wet cloth and leave in a warm place to rise.
The dough should rise to the rim, this will take about 45 minutes.
Brush the loaves with water or milk.
Bake at 450°F for 10 minutes.
Reduce the temperature to 375°F and bake for a further 30- 40 minutes.
Cool in the tins for 3-4 hours.
Slice the loaf into thick pieces.
Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up.
Cool and store in a airtight container.
Category:Bread Recipes
Category:Pakistani Recipes