Vienna Bread

Ingredients

• 2oz. of butter
• 2lb. of warmed and sifted flour
• a teaspoonful of sugar
• 1 oz. of yeast
• a pint of tepid milk
• a teaspoonful of salt

Method

1. 1

   Rub butter into flour, cream sugar and yeast, mix with tepid milk, and combine with flour.

2. 2

   Knead until smooth, let rise for 1 hour, re-knead, fill buttered tins, let rise, and bake in a sharp oven until done.

Nutrition per serving

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 26. The excerpt below is the record exactly as published.

Vienna, Bread. — This is very often made precisely like household bread, only using milk and water instead of plain water, and dissolving a little butter in the water. The great difference is that the very finest Hungarian flour being used instead of ordinary flour, more liquid is required than for household bread. An easy way of making it is to rub 2oz. of butter into 2lb. of warmed and sifted flour ; now rub together a teaspoonful of sugar and an ounce of yeast till it creams, mixing in with it a pint of tepid milk, then pour it on to the flour and butter, adding in a teaspoonful of salt

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