Vienna Bread

Ingredients

• four pounds of flour
• one quart of warm milk and water
• one pint of milk
• one tablespoonful of salt
• one-half cake compressed yeast

Method

1. 1

   Sift flour into a pan, pour in warm milk and water, mix to form a thick batter.

2. 2

   Add milk with dissolved salt and yeast, cover, and let rise for 45 minutes.

3. 3

   Mix in remaining flour until dough leaves the pan, let stand for 2.5 hours.

4. 4

   Divide into 1-pound pieces, cut into 12 parts, fold, and let rise for 30 minutes.

5. 5

   Bake in a hot oven for 10 minutes.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 65. The excerpt below is the record exactly as published.

four pounds of flour, bank it up against the sides, and pour in one quart of warm milk and water, and mix into it enough flour to form a thick batter; then quickly and lightly add one pint of milk, in which is dissolved one table- spoonful of salt, one-half cake compressed yeast

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