Cake Rusk - cooking recipe

Ingredients

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)

Preparation

Dissolve yeast in the 1/2 lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
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.
Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
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.
Slice the loaf into thick pieces,.
.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.