On Nov 19, 5:48 pm, Melba's Jammin' >
wrote:
> In article .com>,
>
> stark > wrote:
> > 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.
>
> Sounds like a rusk to me.
> --
> -Barb, Mother Superior, HOSSSPoJ

That may be it, or the closest I'm gonna get. I remember it as Holland
rusk but English accepts all comers. Thanks.