INGREDIENTS
| 200 g of milk |
| 12 g of fresh brewer's yeast |
| 50 g of sugar |
| 1 teaspoon of honey |
| 40 g of extra virgin olive oil (or sunflower if you prefer) |
| 1 egg |
| 500 g of solina flour type 1 |
| a pinch of salt |
PROCEDURE
Dissolve the yeast in the milk at room temperature, add the sugar and honey, add the oil and the egg and work well to obtain a homogeneous batter. Finally, add the flour and a pinch of salt. Knead until you get a smooth and homogeneous mixture that you will leave to rise for 3 hours or in any case until its volume is doubled.
After the rising time, take the dough and turn it over on a work surface, flatten it with your hands and roll it on itself forming a loaf.
Place it in a loaf pan lined with parchment paper and let it rise again for a couple of hours.
Bake in a preheated oven at 180 degrees for 30 minutes.
Once cooked, take out of the oven and let it cool completely.
Cut the plum cake into slices of about 1 cm (or 1/2 cm depending on your taste) and place them on a baking sheet.
Toast the rusks in the oven at 140 degrees for 30 minutes, turning them at least once during cooking.
Let them cool and enjoy them as you wish!