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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Trivial Pursuit
On Nov 19, 5:48 pm, Melba's Jammin' >
wrote: > In article .com>, > > stark > wrote: > > It's for an English word that describes a bread that has been > > preserved by toasting or heating. Naturally the bread is no longer > > fresh; it's hard and usable only for dunking in soups or stews or > > maybe used as a thickener. But the bread keeps for a long while > > without > > becoming mouldy. As I understand it the bread required no special > > handling, just hung > > in bags or sacks until it was used. > > Sounds like a rusk to me. > -- > -Barb, Mother Superior, HOSSSPoJ That may be it, or the closest I'm gonna get. I remember it as Holland rusk but English accepts all comers. Thanks. |
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