Vienna Bread

Ingredients

• 1 lb. Vienna flour
• 1/2 oz. German yeast
• 1 oz. butter
• 1 pint milk
• 1 egg
• salt

Method

1. 1

   Melt the butter and add the milk.

2. 2

   Pass the flour through a sieve into a basin, make a well in the center, and break in the egg.

3. 3

   Cream the yeast with a teaspoon of sugar, add it to the warm milk and butter, then pour into the well and mix.

4. 4

   Place to rise for about an hour, then form into twists, rolls, and horseshoes, place on a floured baking sheet, rise again, and bake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 92. The excerpt below is the record exactly as published.

Vienna Bread. — i lb. Vienna flour, \ oz. German yeast, i oz. butter, i pint milk, i egg, salt. Melt the butter and then add the milk. Pass the flour through a sieve into a basin. Make a well in the centre and break in the egg. Cream the yeast with a tea- spoon of sugar, then add it to the warm milk and butter. Pour the mixture into the hole in the centre of the flour, and mix the whole together. Place it to rise for about an hour before the fire. Form it into twists, rolls, and horseshoes. Place on a floured baking sheet. Place it again near the fire to rise and then bake. Yule Cake (a Yorkshire recipe for Christmas cakes). — 1£ lbs. flour, 6 oz. moist sugar, l lb. currants, 12 oz. butter (clarified), a wineglass good brandy. Melt the butter as coolly as possible. Put all the other ingredients into a basin and mix well, then stir in the melted butter quickly with the wineglass of brandy. Butter some round shallow cake tins (not more than 2I inches high) and put in the mixture. This quantity will make four cakes. These cakes are exceedingly good, but a little difficult to mix on account of the butter so quickly settling ; so long as the mixture just binds it is sufficient 139 BREAKFAST DISHES AND SAVOURIES. Anchovy Savoury.— 2 eggs, \ oz. butter, chopped parsley, cochineal, cayenne, lemon juice, anchovies. Take as many anchovies as you want, and bone and wash them. Boil the eggs hard and put the yolks in a mortar with the anchovies, butter, cayenne, and salt, and a few drops of lemon juice. Pound all together and add a very little cochineal to colour the mixture. Then rub it through a coarse hair sieve and arrange on some crofltons of fried bread, sprinkle with chopped parsley, and serve very hot. Anchovy Toast. — 3 anchovies beaten to a paste, add a pinch of dry mustard, 1 egg

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