An idea for rusks

I was reading an article online where the writer was raving about sriracha sauce, which I also love. It occurred to me that I could use it with my rusks. My idea is to use it just before I dry the slices. The slices are a very dense bread just before they’re dried in the dehydrator; I’m thinking that I can thin the sriracha with a little water and then use a basting brush and brush some on one side of each slice before I put it in the dehydrator.

Advertisements


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s