1 cup scaled milk
1 cake yeast
1/4 cup warm water
3 1/2 to 4 cups flour (to make a soft dough)
3/4 teaspoon salt
2 tablespoons sugar
1/2 cup shortening
1 egg

This recipe came from a very old cook book (first published in 1938). I typed the ingredients just as they were given in the book and will give the original method. But in the next (2nd) paragraph I will give the method I have adapted for my bread maker. Oh, by the way, my bread maker only makes 1 pound loaves so the bread machine recipe will be adjusted for that size.

Scald the milk. Soften yeast in lukewarm water. Add salt, sugar, and shortening to milk. Mix milk mixture, yeast mixture and flour together. Knead dough until smooth and elastic. Set in a buttered bowl and allow to rise to double it's bulk. You can knock it down and allow to rise a second time or just roll dough and cut it with a biscut cutter into 24 pieces. Set on a baking pan about 1 inch apart, allow to rise to double it's bulk. Preheat oven to 400 degrees until desired golden color.

For the bread machine: place the water, milk (cooled), shortening (I used olive oil), and egg in bread pan. Add flour, salt, sugar and yeast. Place the pan in the bread machine. Set the machine for dough. When the dough cycle has finished, roll the dough out and cut into 24 pieces with a biscut cutterr. Place on baking pan, 1 inch apart, allow to rise to double it's bulk and bake in 400 degree oven until desired golden color.

I use the basic cycle then let it go through the second rise; shut off the machine. Then follow the instructions for cutting. Put the pan with the rusks in plastic in the frig. My reasoning for this is, I don't have time to make bread after work and have it done in time for dinner but I like fresh, hot bread. I make the dough on Saturday or Sunday. This way I can come home from work, place the baking pan with the rusks on it on the counter for 10 or 20 minutes then bake until golden brown at 400 degrees.