3 pieces of sliced bread or a corresponding amount of French bread
Skimmed milk powder
● Butter or (if you don't have butter) margarine
●Pokka lemon powder or lemon juice.
1 to 2/3 teaspoons [＊When using lemon juice, taste and adjust the amount]
● Vanilla oil
a few drops
To taste, optional
Bring the butter to room temperature and mix well.
When it softens enough to mix easily, add the ● and continue mixing.
Cut bread into as thin pieces as possible. Ideally slice them to about 5 millimeters in thickness. Cut them into any shape you like. Spread the ● on the bread.
Preheat your oven to 100°C (or 212 F) and bake for 30 minutes.
If you bake the bread on a rack as shown, the bottom will get dry out more easily too.
It's fine to bake the bread straight on a baking sheet too. This is dried out hard baguette.
The piece on the left is about 5 mm in thickness and the one on the right is slightly over 1 cm.
The 5 mm thick piece is crispier. I recommend thin slices.
The bread will get dry when it cools down. Bon appetit.
Story Behind this Recipe
Whenever I have dry, stale bread, I make it into rusks. Pokka's lemon powder doesn't require water so it was great for making crispy rusk. This was supposed to have been in Pokka's recipe contest but just had a draft done and missed the deadline... But now it's finished!
If you don't have access to dried lemon powder, use lemon juice or a raw lemon （washing the skin and using the zest also adds a wonderful fragrance） You need to cook for 30 minutes at 100 C or 212 F, but feel free to adjust the time to make the rusks crispy. Adjust the sour lemon flavor to your liking.