All of a sudden, I had a craving for bread that I used to eat when I lived in Japan. There are a lot of amazing small bread & pastry boutiques all over Japan. Every time I set a foot in a shop, I get caught up in an irresistible aroma of freshly baked bread.
There are lots of selections, and I always take the time to choose what I want. But somehow I usually end up selecting a simple French bouquet or Boule that is a traditional round-shaped bread. They are flavorful but simple and never get tired of. Also, there are many ways to enjoy this bread, such as by eating with your favorite soup or dipping in with your favorite oil. If you can not eat the whole, there is a delicious way to keep them for a few weeks, making rusks!
A rusk is a hard, dry biscuit or a twice-baked bread. In some cultures, rusk is made of cake rather than bread. I make rusks from the leftover cake (only plain type without frosting & icing) as well since it will last longer.
All you have to do is slice the bread thinly and brush them with olive oil or your favorite oil and bake them for 15-20 min with 325F until they get all harden and dry. Then, you can have crispy delicious rusks. If you use bread with raisins or dried fruits such as figs or apricots, you can have sweet rusks like biscottis. I used walnuts, sunflower seeds, and some dried goji berries to add some color and sweetness when I made my Boule this time. It came out pretty good. : )
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