Cake Rusk

Serve with chai (tea) for breakfast or as a snack. Pakistani snack.

Dissolve yeast in the lukewarm water.

Stir in the 1 teaspoons of sugar , set aside for 1 hour.

Mix the oil with the cup sugar.

Add eggs , salt and 2 cups of warm water and dissolved yeast.

Then stir in flour and cardamom seeds and knead until smooth.

Return to a bowl well greased with oil.

Brush top with melted butter or oil.

Cover , set aside in a warm place until dough rises double.

Make out in loaves in a long pan.

Bake at 450f for 10 minutes.

Reduce the temperature to 375f 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.

all-purpose flour, yeast, water, sugar, salt, cooking oil, eggs, cardamom seeds