Vienna Bread

Ingredients

• Two pounds sifted flour
• one-half pint milk
• one-half pint water
• one-half pint milk
• one-half ounce salt
• seven-eighths ounce compressed yeast

Method

1. 1

   Mix a thin batter with flour, milk, and water.

2. 2

   Quickly add milk with dissolved salt and yeast.

3. 3

   Leave remainder of flour against the side of the pan, cover, and keep free from air for 45 minutes.

4. 4

   Mix in the rest of the flour until the dough leaves the side and bottom of the pan.

5. 5

   Let stand for 2.5 hours.

6. 6

   Divide into one-pound pieces, subdivide into twelve pieces, fold corners to center, and let rise for 30 minutes.

7. 7

   Bake in a hot oven for 20 minutes.

Nutrition per serving

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 57. The excerpt below is the record exactly as published.

Vienna Bread. “Two pounds sifted flour banked around pan, one- half pint milk, one-half pint water ; mix a thin batter ; quickly add one-half pint milk, in which has been dissolved one-half ounce salt and seven- eighths ounce compressed yeas

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