Vienna Bread

Ingredients

• one pound of Vienna flour
• one pound of best biscuit flour
• a pinch of salt
• two ounces of butter
• an ounce of German yeast
• a pint of lukewarm milk
• two well-beaten eggs

Method

1. 1

   Rub butter into flour, dissolve yeast in sugar and mix with lukewarm milk.

2. 2

   Combine with flour and beaten eggs, knead until smooth, cover, and let rise in a warm place for about two hours.

3. 3

   Shape and bake in a quick oven.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 243. The excerpt below is the record exactly as published.

Vienna bread. Milk Rolls made with Baking-powder. — Rub two ounces of butter into a pound of flour, and add a small pinch of salt and a heaped tea-spoonful of baking-powder (August 2nd). Stir in milk to make a smooth, still', elastic dough, but do not handle it more than is necessary. Divide it into balls, and bake immediately in a brisk oven. When half baked, brush the rolls with milk. This dough may be made into twists or half moons, like Vienna bread. Vienna Bread. — Take one pound of Vienna flour, one pound of best biscuit flour, and a pinch of salt. Choose a bowl not over large one that will hold three times the quantity of flour will be right. Rub in two ounces of butter, dissolve an ounce of German yeast by mixing it with a spoonful of sugar, add gradually a pint of lukewarm milk and two well-beaten eggs

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