Cake Rusk

• 8 cups all-purpose flour (Maida)
• 2 teaspoons yeast
• 1/2 cup water (lukewarm)
• 1 teaspoon sugar
• 1 1/2 teaspoons salt
• 1/2 cup cooking oil
• 2 eggs
• 3/4 cup sugar
• 2 teaspoons cardamom seeds (Ilaichi Daanay)
• 2 cups water (warm)

1. Dissolve yeast in the 1/2 lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
2. Mix the oil with the 3/4 cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
3. Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
4. Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
5. Slice the loaf into thick pieces,.
6. .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.

flour, yeast, water, sugar, salt, cooking oil, eggs, sugar, cardamom seeds, water

Taken from www.food.com/recipe/cake-rusk-256630 (may not work)