Vienna Bread

Ingredients

• 1 lb. Vienna flour
• 1 oz. German yeast
• 1 teaspoon ful castor sugar
• 1 egg
• 1 oz. butter
• 1 gill of tepid milk

Method

1. 1

   Cream the yeast and sugar and add the milk and butter by warming the butter first in a stewpan and then adding the milk, letting it just get lukewarm, and mixing it with the yeast.

2. 2

   Pour this into the flour, which should be passed through a sieve; beat in the egg, and having formed a dough, set it to rise for an hour and a half in a warm place, covered over with a cloth.

3. 3

   When the dough is well risen, knead it well and form it into fancy twists and rolls.

4. 4

   Place them on a floured baking sheet and let them prove in a warm place for 10 or 15 minutes; then place in the gas oven underneath the sheet deflector in a quick oven.

5. 5

   Lower the gas after the first five minutes, and when the bread is nearly done, brush it over with milk and return it to the oven to finish off and glaze.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 112. The excerpt below is the record exactly as published.

Vienna Bread. — Ingredients : 1 lb. Vienna flour, ! oz. German yeast, 1 teaspoon ful castor sugar, 1 egg, 1 oz. butter, 1 gill of tepid milk

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