Vienna Bread

Ingredients

• 1 cup scalded milk
• 5% to 6 cups flour
• 1 cup water
• 1 yeast cake dissolved
• 1 isp. salt
• 1/2 cup Luke-warm water

Method

1. 1

   Scald the milk, add the salt and the cold water; when lukewarm add the dissolved yeast cake.

2. 2

   Pour this upon two-thirds of the flour, and beat thoroughly ten minutes.

3. 3

   Set in a warm place to rise, until double in bulk.

4. 4

   Add one-half the remaining flour, using the rest to flour the board.

5. 5

   Knead 20 to 30 minutes; allow to rise a second time.

6. 6

   Cut down, knead, and shape into loaves, pointed at the ends.

7. 7

   Bake in long, rounded pans 45 minutes.

8. 8

   When nearly done brush over with white of egg or a little thin cooked starch-paste to give a glaze.

Nutrition per serving

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 20. The excerpt below is the record exactly as published.

VIENNA BREAD. l cup scalded milk 5% to 6 cups flour 1 cup wilier 1 vcnsi cake dissolved 1 isp. sail in Vj cup Luke-warm water Scald the milk, add the salt and the cold water; when lukewarm add the dissolved yeast cake. Tour this upon two-thirds of the Hour, and beal thoroughly ten minutes. Set in a warm place to rise, until double in bulk. Add one-half the remaining flour, using the resl to flour the board. Knead 20 to 30 minutes; allow to rise a second time. Cut down, knead, and shape into loaves, pointed at the ends. Bake in long, rounded pans 45 minutes. When nearly done brush over with white of egg or a little thin cooked starch-paste to give a glaze. ENTIEE WHEAT BREAD No. 1 (Without Kneading.) 2 cups scalded milk 1 tsp. salt V4 cup sugar, or 1-3 cup molasses 1 yeast cake dissolved in 14 cup luke-w arm water Add sweetening and salt to milk, cool, and when luke-wTarm add dissolved yeast cake and flour; cover, and let rise to double its bulk. Again beat, and turn into greased bread pans, having pans one-half full ; let rise and bake. Entire wdieat bread should not quite double its bulk during last rising. This mixture may be baked in gem pans, making 24 muffins, or two loaves of bread. ENTIRE WHEAT BREAD, No. 2 (Kneaded | 1 cup milk scalded 1 yeast cake dissolved in 14 CUP 1 cup water water 2 T. sugar 414 to 5 cups flour 1 tsp. salt Mix according to directions for Entire Wheat Bread, No. 1, reserv- ing iy2 cups flour; beat vigorously ten minutes, then work in gradually one-half the reserved flour, using the remainder to flour the board. Use as little flour on the board as possible. Knead the dough until it is elastic and ceases to stick to the board, 20 to 30 minutes. Place in a bread pan, brush over lightly with water or melted butter, cover closely and let rise until double in bulk. Knead again, then mold into loaves, let them rise until nearly twice their original size, and bake in a mod- erate oven 45 to 00 minutes, according to the size of the loaf. GRAHAM BREAD. 2a/2 cups water, or equal parts wrater and milk 1-3 cup molasses 3 cups flour 1/4 yeast cake dissolved in water 3 cups Graham flour iy2 tsp. salt 40 THE WORCESTER DOMESTIC SCIENCE SCHOOL. Prepare and bake as entire wheat bread No. 1 or No. 2. The bran remaining after sifting Graham flour should be discarded. RYE BREAD. 1 cup scalded milk

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