Lemon rusks

Preheat the oven to 200 ºC and grease five large loaf tins with margarine or spray with non-stick spray. Mix the sugar and active dry yeast with the first quantity of lukewarm water. Set aside until foaming. Mix the lemon juice and egg and add to the yeast mixture. Sift the cake flour and rub in the margarine. Add the sugar and salt. Add the yeast mixture, mix well and knead, adding more lukewarm water as required. Knead for about 30 minutes or until smooth and elastic and the dough no longer sticks to your hands. Cover and leave the dough to rise until doubled in volume. Knock back, break off small balls of dough and arrange in the loaf tins. Cover lightly and leave in a warm place to rise again until doubled in volume. Bake for about 1 hour or until done and a testing skewer comes out clean. Allow to cool slightly in the pans before turning out onto a wire rack and cooling completely. Break into smaller pieces and arrange on a baking sheet. Dry at 100 ºC. Store in an airtight container.
Makes 100 rusks.