Vienna Bread

Ingredients

• One pound of Flour
• Half an ounce of Yeast
• Quarter of an ounce of Castor Sugar
• Quarter of an ounce of Salt
• One Egg
• One ounce of Butter
• Half a pint of warm Milk

Method

1. 1

   Mix the sugar and yeast together; beat up the egg, add it to the milk and pour it into the yeast.

2. 2

   Have the flour, salt, and butter in a basin.

3. 3

   Pour the dissolved yeast to these, and beat all together.

4. 4

   Let the dough rise about two hours; make the mixture into rolls; let them prove, and bake in a quick oven.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 82. The excerpt below is the record exactly as published.

Vienna Bread. Ingredients, One pound of Flour. Half an ounce of Yeast. Quarter of an ounce of Castor Sugar. Quarter of an ounce of Salt. One Egg. One ounce of Butter. Half a pint of warm Milk

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