Rusks made with yeast are a type of twice-baked bread product. They begin as a regular yeast-leavened bread dough, which is allowed to rise before being shaped into individual portions and baked until golden brown. After the initial baking, the bread is sliced into thin pieces and then toasted or baked again at a lower temperature until it becomes dry and crispy. This double-baking process gives yeast rusks their characteristic crunch and extended shelf life. They can be enjoyed as a crunchy snack, a breakfast item when dunked in coffee or tea, or used as a base for various toppings and spreads. Yeast rusks are popular in Mediterranean and Middle Eastern cuisines and are appreciated for their versatility and long-lasting quality.