Vienna Bread

Ingredients

• one pound of household flour
• one pound of Vienna flour
• two ounces of butter
• one pint of milk
• one ounce of German yeast
• a teaspoonful of fine sugar
• two well beaten eggs

Method

1. 1

   Mix flours, melt butter in warm milk, cream yeast with sugar, strain into flour, add milk and butter, and beaten eggs.

2. 2

   Beat vigorously for half an hour, let rise for 2-3 hours, form into shapes, prove for 15 minutes, and bake in a hot oven, brushing with egg white near the end.

Nutrition per serving

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 20. The excerpt below is the record exactly as published.

one ounce of German yeast. Put the yeast and a teaspoonful of sugar into a basin, and cream them together with a wooden spoon till liquid ; add one pint and a half of tepid water. Put the flour into a large basin, make a well in the middle, and strain the yeast and water into it. Work in a little flour from the sides, and set it down to rise. This is called “ setting the sponge.” When it has stood for twenty minutes the surface will be covered with bubbles ; take it up, and work all the flour in with your hand. When it is smooth cover it up, and set to rise for two hours. After that time take it up, and knead it on a floured board for a quarter of an hour. This quantity will make two half quartern loaves. Divide the dough, make it into smooth balls without any cracks. If the bread is to be baked in tins flour them, put in the dough, cut or prick the top, and set to rise for half an hour. For cottage loaves, divide each piece again in two, one rather larger than the other; make each into a ball, put the small one on the top of the large, and press the forefinger into the middle of the top. Put the bread into a hot oven (280°) for a quarter of an hour and then remove it to a cooler part 3° DOMESTIC COOKERY. (220°) for an hour and a half. When done place it on its side to cool. A^ote. — A teaspoonful of salt should be well mix^ in alter the bread has risen. It is said to rise more quickly without salt. It must be set to rise in a warm place. Bread Sauce. Put two ounces of bread crumbs into a basin ; six pepper- corns, a salt spoonful of salt, one onion prepared, half a pint of boiling milk, two tablespoonfuls of white stock; soak them half an hour ; put all into a saucepan with one ounce of butter ; simmer very slowly ten minutes ; remove the onion and peppercorns, and serve in a sauce tureen with roast fowl. Bread Soup. Take a quarter of a pound of scraps of bread ; put them into a pan with three pints of cold water, one ounce of dripping, half a teaspoonful of salt, a quarter of a teaspoon- ful of pepper, and half the quantity of grated nutmeg ; simmer all slowly one hour and a half ; remove it from the fire ; rub it quite smooth ; add one ounce of grated cheese ; pour it slowly into the tureen on to the yolks of two eggs well beaten, stirring carefully all the time. ' Bread, Vienna. Take one pound of household flour and one pound of Vienna flour; put them into a bowl and mix them well together ; melt two ounces of butter in one pint of milk ; cream one ounce of German yeast with a teaspoonful of fine sugar ; strain it in the centre of the flour, then add the milk and butter, just warm, also two well beaten eggs

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