Vienna Bread

Ingredients

• 1 lb. Vienna Flour
• ]4. oz. German Yeast
• 1 teaspoonful Castor Sugar
• 1 Egg
• 1 oz. Butter
• 1 gill of tepid Milk

Method

1. 1

   Cream the yeast and sugar, add the milk and butter (warmed in a stewpan), then mix with the yeast.

2. 2

   Pour this into the flour, beat in the egg, and form a dough.

3. 3

   Set it to rise for an hour and a half in a warm place, covered with a cloth.

4. 4

   When well risen, knead it and form into fancy twists and rolls.

5. 5

   Let them prove for 10-15 minutes, then bake in a quick oven.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 41. The excerpt below is the record exactly as published.

1 Egg, pi oz. Castor Sugar. Method. — Rub the butter lightly into the flour, then add the castor sugar ; make a well in the centre and mix with the yolk of egg, adding as little water as possible. Roll this pastry only out once. BREAD AND CAKES. Ifoome flbake Break. Ingredients.— i % lbs. Flour, ]/2 oz. Yeast, i teaspoonful Castor Sugar, a little Salt, X P'nt of tepid Water. Method.— The flour and salt should be passed through a sieve into a basin, then make a well in the centre. In a small basin put the German yeast and sugar, and cream them together till they form a liquid. Add the tepid water ; mix these well together and strain it into the centre of the flour. Work some of the flour into it and set it in a warm place to rise for half an hour ; then mix in all the flour, cover it up, and let it rise for two hours ; then knead it well on a floured board for ten minutes. This quantity is sufficient for a cottage loaf. Divide it in two portions one larger than the other, and make each into a smooth ball without cracks, placing the smaller one on the top of the other, and pressing the forefinger into the centre on the top. Put this loaf on a baking sheet and set it to rise in a warm place, then put it BREAD AND CAKES. I 2 1 into a hot oven, and give it a gradually decreasing heat. Note. — That in a gas oven the half quartern loaf will take exactly 40 minutes. Put the loaf in when the oven is hot, then turn the flames down to half an inch, in ten minutes’ time to quarter of an inch, and gradually decrease the heat, turning the gas quite out for the last ten minutes. 7Hnfermente& 3Bvea&. Ingredients.— 1 lb. Flour, ]/2 pint Milk or Water, 2 tea- spoons Baking Powder, or use self rising Flour. Method.— Pass the flour and baking powder through a wire sieve and mix the milk in smoothly. Divide the dough into equal parts and form little cottage loaves. They will take from ten minutes to a quarter of an hour to bake. Lower the gas every five minutes, and place them under the browning shelf. A hot oven is required. IDtenna JBrea£>. Ingredients. — 1 lb. Vienna Flour, ]4. oz. German Yeast, 1 teaspoonful Castor Sugar, 1 Egg, 1 oz. Butter, 1 gill of tepid Milk

Cook this with the app: pantry check, scaling, and the assistant.