Buttermilk Rusks/Beskuit
Rusks, also known as "beskuit" in Afrikaans, are crunchy tea time treats that are typically dipped in coffee or tea to slightly soften them. The goal is to soften them just enough without causing them to break and fall into your drink.
The distinctive flavor of these rusks comes from buttermilk. While buttermilk may not always be readily available, you can easily make a substitute using the directions provided in Note 3 below.
Ingredients
¼ kg unbleached white flour
¼ kg bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for ½ kg of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
300 grams buttermilk
1 egg (large)
165 grams white granulated sugar (caster or granulated)
125 grams butter
2 tsp Vanilla extract
2 tsp Almond extract
1 tsp cinnamon
OR
2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for 4 cups of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
1¼ cups buttermilk
1 egg (large)
⅚ cups white granulated sugar (caster or granulated)
½ cups butter
2 tsp Vanilla extract
2 tsp Almond extract
Instructions
1. Preheat your oven to 180°C/355F. Grease two loaf tins or vessels of your choice for the rusks.
2. Start by weighing out the flour. Add salt and baking soda to the flour, then whisk these ingredients together to remove any lumps and ensure even distribution of the salt, baking soda, and leaveners throughout the flour.
3. Melt the butter either in the microwave or on the stove-top. Once melted, add sugar and vigorously whisk until the sugar is completely dissolved and the butter has thickened, appearing smooth and shiny. This process may take a minute or two. If needed, heat the butter and sugar for an additional 20 seconds or until the desired consistency is reached. Allow the butter to cool.
4. In a separate bowl, whisk together the eggs and buttermilk.
5. Combine the butter mixture and buttermilk mixture with the flour. Mix thoroughly using a wooden spoon or silicone spatula until well combined.
6. Knead the dough a few times by hand until it forms a smooth-ish consistency. We want some gluten development, but we're not aiming for bread dough.
7. If making sliced buttermilk rusks, divide the dough between your greased loaf tins and press it into place. Alternatively, you can use a square cake tin or large roasting dish.
8. Bake the dough in the loaf tins for approximately 45 to 60 minutes, checking for doneness with a toothpick or cake tester at the 30, 45, and 60-minute marks. When the toothpick comes out clean, the first bake is complete.
9. Allow the rusks to cool completely before tearing apart or slicing them.
10. When slicing the rusks, aim for pieces about 2-3cm x 2-3cm (1 inch x 1 inch) in size.
11. Place the sliced rusks on oven racks and set your oven to a maximum of 110 degrees Celsius (cool oven), preferably with the fan on to aid in drying the rusks. Depending on the thickness of your rusks, the drying process can take anywhere from 2 to 5 hours. Rusks measuring about 2-3cm x 2-3cm typically take about 2 hours to dry, while thicker rusks may take 4 to 5 hours.
Notes
1. To make self-raising flour from plain flour, use half-teaspoon baking powder and half-teaspoon bicarbonate soda for every 150g/1 cup of plain flour.
2. For fan-forced or fan-assisted ovens, decrease the temperature by 20°C/25F.
3. You can make buttermilk at home by adding 1 tablespoon of lemon juice to one cup of milk and letting it stand for about 10 minutes until the milk curdles. For this recipe, you will need 2 cups of milk and 2 tablespoons of lemon juice.
#recipe #rusks #beskuit #buttermilkrusks
Buttermilk Rusks/Beskuit
Rusks, also known as "beskuit" in Afrikaans, are crunchy tea time treats that are typically dipped in coffee or tea to slightly soften them. The goal is to soften them just enough without causing them to break and fall into your drink.
The distinctive flavor of these rusks comes from buttermilk. While buttermilk may not always be readily available, you can easily make a substitute using the directions provided in Note 3 below.
Ingredients
¼ kg unbleached white flour
¼ kg bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for ½ kg of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
300 grams buttermilk
1 egg (large)
165 grams white granulated sugar (caster or granulated)
125 grams butter
2 tsp Vanilla extract
2 tsp Almond extract
1 tsp cinnamon
OR
2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for 4 cups of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
1¼ cups buttermilk
1 egg (large)
⅚ cups white granulated sugar (caster or granulated)
½ cups butter
2 tsp Vanilla extract
2 tsp Almond extract
Instructions
1. Preheat your oven to 180°C/355F. Grease two loaf tins or vessels of your choice for the rusks.
2. Start by weighing out the flour. Add salt and baking soda to the flour, then whisk these ingredients together to remove any lumps and ensure even distribution of the salt, baking soda, and leaveners throughout the flour.
3. Melt the butter either in the microwave or on the stove-top. Once melted, add sugar and vigorously whisk until the sugar is completely dissolved and the butter has thickened, appearing smooth and shiny. This process may take a minute or two. If needed, heat the butter and sugar for an additional 20 seconds or until the desired consistency is reached. Allow the butter to cool.
4. In a separate bowl, whisk together the eggs and buttermilk.
5. Combine the butter mixture and buttermilk mixture with the flour. Mix thoroughly using a wooden spoon or silicone spatula until well combined.
6. Knead the dough a few times by hand until it forms a smooth-ish consistency. We want some gluten development, but we're not aiming for bread dough.
7. If making sliced buttermilk rusks, divide the dough between your greased loaf tins and press it into place. Alternatively, you can use a square cake tin or large roasting dish.
8. Bake the dough in the loaf tins for approximately 45 to 60 minutes, checking for doneness with a toothpick or cake tester at the 30, 45, and 60-minute marks. When the toothpick comes out clean, the first bake is complete.
9. Allow the rusks to cool completely before tearing apart or slicing them.
10. When slicing the rusks, aim for pieces about 2-3cm x 2-3cm (1 inch x 1 inch) in size.
11. Place the sliced rusks on oven racks and set your oven to a maximum of 110 degrees Celsius (cool oven), preferably with the fan on to aid in drying the rusks. Depending on the thickness of your rusks, the drying process can take anywhere from 2 to 5 hours. Rusks measuring about 2-3cm x 2-3cm typically take about 2 hours to dry, while thicker rusks may take 4 to 5 hours.
Notes
1. To make self-raising flour from plain flour, use half-teaspoon baking powder and half-teaspoon bicarbonate soda for every 150g/1 cup of plain flour.
2. For fan-forced or fan-assisted ovens, decrease the temperature by 20°C/25F.
3. You can make buttermilk at home by adding 1 tablespoon of lemon juice to one cup of milk and letting it stand for about 10 minutes until the milk curdles. For this recipe, you will need 2 cups of milk and 2 tablespoons of lemon juice.
#recipe #rusks #beskuit #buttermilkrusks
Buttermilk Rusks/Beskuit
Rusks, also known as "beskuit" in Afrikaans, are crunchy tea time treats that are typically dipped in coffee or tea to slightly soften them. The goal is to soften them just enough without causing them to break and fall into your drink.
The distinctive flavor of these rusks comes from buttermilk. While buttermilk may not always be readily available, you can easily make a substitute using the directions provided in Note 3 below.
Ingredients
¼ kg unbleached white flour
¼ kg bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for ½ kg of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
300 grams buttermilk
1 egg (large)
165 grams white granulated sugar (caster or granulated)
125 grams butter
2 tsp Vanilla extract
2 tsp Almond extract
1 tsp cinnamon
OR
2 cups unbleached white flour
2 cups bread flour, whole wheat, coarsely ground if possible
(You can substitute all the flour for 4 cups of All Purpose flour)
1 tsp table salt
3 tsp baking soda (bicarb/bread soda)
2 tsp baking powder
1¼ cups buttermilk
1 egg (large)
⅚ cups white granulated sugar (caster or granulated)
½ cups butter
2 tsp Vanilla extract
2 tsp Almond extract
Instructions
1. Preheat your oven to 180°C/355F. Grease two loaf tins or vessels of your choice for the rusks.
2. Start by weighing out the flour. Add salt and baking soda to the flour, then whisk these ingredients together to remove any lumps and ensure even distribution of the salt, baking soda, and leaveners throughout the flour.
3. Melt the butter either in the microwave or on the stove-top. Once melted, add sugar and vigorously whisk until the sugar is completely dissolved and the butter has thickened, appearing smooth and shiny. This process may take a minute or two. If needed, heat the butter and sugar for an additional 20 seconds or until the desired consistency is reached. Allow the butter to cool.
4. In a separate bowl, whisk together the eggs and buttermilk.
5. Combine the butter mixture and buttermilk mixture with the flour. Mix thoroughly using a wooden spoon or silicone spatula until well combined.
6. Knead the dough a few times by hand until it forms a smooth-ish consistency. We want some gluten development, but we're not aiming for bread dough.
7. If making sliced buttermilk rusks, divide the dough between your greased loaf tins and press it into place. Alternatively, you can use a square cake tin or large roasting dish.
8. Bake the dough in the loaf tins for approximately 45 to 60 minutes, checking for doneness with a toothpick or cake tester at the 30, 45, and 60-minute marks. When the toothpick comes out clean, the first bake is complete.
9. Allow the rusks to cool completely before tearing apart or slicing them.
10. When slicing the rusks, aim for pieces about 2-3cm x 2-3cm (1 inch x 1 inch) in size.
11. Place the sliced rusks on oven racks and set your oven to a maximum of 110 degrees Celsius (cool oven), preferably with the fan on to aid in drying the rusks. Depending on the thickness of your rusks, the drying process can take anywhere from 2 to 5 hours. Rusks measuring about 2-3cm x 2-3cm typically take about 2 hours to dry, while thicker rusks may take 4 to 5 hours.
Notes
1. To make self-raising flour from plain flour, use half-teaspoon baking powder and half-teaspoon bicarbonate soda for every 150g/1 cup of plain flour.
2. For fan-forced or fan-assisted ovens, decrease the temperature by 20°C/25F.
3. You can make buttermilk at home by adding 1 tablespoon of lemon juice to one cup of milk and letting it stand for about 10 minutes until the milk curdles. For this recipe, you will need 2 cups of milk and 2 tablespoons of lemon juice.
#recipe #rusks #beskuit #buttermilkrusks
Today was the day of the fertility heart symbol. In pagan idol worship. It doesn’t look anything like a real heart which can also be mimicked with both hands. And yet even some of the taught ones pretend it is okay because their heart said so.
"Pure religion and undefiled before God and the Father is this, To visit the fatherless and widows in their affliction, and to keep himself unspotted from the world."
Ja 1
Thought for Today: Thursday February 15
YHVH's love is like the ocean's waves - constant, steady and sure. His mercies are new every morning. Every day we get a new wave of His mercy, grace and love.
Christi Banks
SHALOM!
Here is your question for Yom Chamishy found in today's Torah portion in Shemoth 26:31-37:
What were the positions of the table and the lampstand?
Sabbath Keepers Fellowship & Prison Ministry
Christi Banks
Yochanan Ben Yisrael
19 T’rumah – Day 5
Sh’moth 26:31-37
“And you shall make a veil of blue and purple and scarlet material, and fine woven linen, the work of a skilled workman, made with keruḇim.
“And you shall put it on the four columns of acacia wood overlaid with gold, their hooks of gold, upon four sockets of silver.
“And you shall hang the veil from the hooks, and shall bring the ark of the Witness there, behind the veil. And the veil shall make a separation for you between the Set-apart and the Most Set-apart Place.
“And you shall put the lid of atonement upon the ark of the Witness in the Most Set-apart Place.
“And you shall set the table outside the veil, and the lampstand opposite the table on the side of the Dwelling Place toward the south, and put the table on the north side.
“And you shall make a covering for the door of the Tent, of blue and purple and scarlet material, and fine woven linen, made by a weaver.
“And you shall make for the covering five columns of acacia wood, and overlay them with gold, their hooks of gold, and you shall cast five sockets of bronze for them.
Sabbath Keepers Fellowship & Prison Ministry
Christi Banks
Yochanan Ben Yisrael
Tehillah 81 - Day 5 (Yom Chamishy)
Shout for joy to Elohim our strength; Raise a shout to the Elohim of Ya‛aqoḇ.
Lift up a song and beat the tambourine, The pleasant lyre and with the harp.
Blow a shophar in the New moon, in the covering for the day of our festival.
For this is a law for Yisra’ěl, And a judgment of the Elohim of Ya‛aqoḇ.
He appointed it in Yehosěph for a witness, When He went throughout the land of Mitsrayim; I heard a language that I did not know.
He says, “I removed his shoulder from the burden; His hands were freed from the baskets.
“You called in distress, and I rescued you; I answered you in the covering of thunder; I proved you at the waters of Meriḇah. Selah.
“Hear, O My people, and let Me warn you, O Yisra’ěl, if you would listen to Me!
“Let there be no strange mighty one among you, And do not bow down to a foreign mighty one.
“I am YHWH your Elohim, Who brought you out of the land of Mitsrayim; Open your mouth wide, and I fill it.
“But My people did not listen to My voice, And Yisra’ěl would not submit to Me.
“So I gave them over to their own stubborn heart, To walk in their own counsels.
“O, if My people had listened to Me, Yisra’ěl would walk in My ways, I would subdue their enemies at once, And turn My hand against their adversaries!
“Those who hate YHWH would cringe before Him; And their time of punishment be forever.
“He would feed them with the finest of wheat; And with honey from the rock I would satisfy you.”
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