It's for an English word that describes a bread that has been preserved by toasting or heating. Naturally the bread is no longer fresh; it's hard and usable only for dunking in soups or stews or maybe used as a thickener. But the bread keeps for a long while without becoming mouldy. As I understand it the bread required no special handling, just hung in bags or sacks until it was used.
Trivial Pursuit
Oct 31, 2007
6 Replies
Hardtack?
Could be. There's something called rusk and there's zweibach, but I was thinking there's a specific name for bread in whole loaf preservation. There's a small treatise on reconstituting stale bread in The Bread Book dtd 1640 which instructs one to dip the loaf in cold water then heat in a gentle oven, claiming that the bread tastes almost fresh.
Seabiscuit?
Nah, he quit racing decades ago.
Sounds like a rusk to me.
That may be it, or the closest I'm gonna get. I remember it as Holland rusk but English accepts all comers. Thanks.
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