{"id":1062,"date":"2017-01-27T19:16:11","date_gmt":"2017-01-28T01:16:11","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1062"},"modified":"2017-01-27T19:16:11","modified_gmt":"2017-01-28T01:16:11","slug":"making-breakfast-rusk","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2017\/01\/27\/making-breakfast-rusk\/","title":{"rendered":"Making breakfast &#8211; rusk"},"content":{"rendered":"<p>One of the more important ingredients for a British breakfast is rusk.<\/p>\n<p>What, you&#8217;ve never heard of it? That&#8217;s because you most likely have never eaten it! It&#8217;s an ingredient in bangers which helps them achieve that certain mouthfeel. Without rusk you can make great sausages&#8230; just they won&#8217;t be bangers.<\/p>\n<p>Ingredients<\/p>\n<li>1 lb (450 g) all purpose (plain) flour or bread (strong) flour <\/li>\n<li>pinch of salt<\/li>\n<li>5 tsp (25 ml) double acting baking powder<\/li>\n<li>6 \u00bd &#8211; 8 \u00be fl oz (185 -250 ml) water<\/li>\n<p>Method<br \/>\nPreheat oven to 450 \u00b0F (230 \u00b0C)<br \/>\nSieve the flour, salt and double acting baking powder together. Add just enough water to make a smooth, pliable dough. Roll out lightly to approximately \u00bd\u201d (12 mm) thick then place on a lightly greased tray. Place in oven on the middle shelf and bake for 10 minutes at 450 \u00b0F (230 \u00b0C)<\/p>\n<p>Remove from the oven and using the tines of a fork split in half along its thickness. Place back on tray with the opened faces upwards. Reduce the heat to 375 \u00b0F (190 \u00b0C) and bake for a further 10 minutes or until dry.<\/p>\n<p>Remove from oven and allow to cool on a wire rack. Store in airtight container and use as required <\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of the more important ingredients for a British breakfast is rusk. What, you&#8217;ve never heard of it? That&#8217;s because you most likely have never eaten it! It&#8217;s an ingredient in bangers which helps them achieve that certain mouthfeel. Without rusk you can make great sausages&#8230; just they won&#8217;t be bangers. Ingredients 1 lb (450 [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,21],"tags":[77],"class_list":["post-1062","post","type-post","status-publish","format-standard","hentry","category-bangers","category-british-food","tag-baking"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1062"}],"version-history":[{"count":1,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1062\/revisions"}],"predecessor-version":[{"id":1063,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1062\/revisions\/1063"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}