Vienna Bread

Ingredients

• One pound flour
• One teaspoonful salt
• One ounce butter
• Half an ounce yeast
• Half a pint milk
• One egg
• One teaspoonful castor sugar

Method

1. 1

   Sieve flour and salt into a bowl, and rub in the butter.

2. 2

   Cream the yeast and sugar until liquid.

3. 3

   Add the tepid milk, and strain it into the middle of the flour; strain in also the beaten egg.

4. 4

   Mix together to a smooth dough.

5. 5

   Cover with a cloth, and put in a warm place till well risen (about one hour).

6. 6

   Form into fancy shapes, place on a greased baking-sheet, and prove for about fifteen minutes.

7. 7

   Bake in a quick oven for about twenty to thirty minutes.

8. 8

   Brush over with clarified butter.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 50. The excerpt below is the record exactly as published.

Vienna Bread. One pound flour. One teaspoonful salt. One ounce butter. Half an ounce yeast. Half a pint milk. One egg. One teaspoonful castor sugar

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