Vienna Bread

Ingredients

• four pounds of flour
• three pints of milk and water
• half an ounce of salt
• one and three-quarter ounces of very fresh compressed yeast

Method

1. 1

   Mix flour with milk, water, and salt to make a thin batter, add yeast, let stand, mix in remaining flour, let rise, cut into pieces, shape, let stand, and bake quickly.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 22. The excerpt below is the record exactly as published.

Vienna Bread. — ^In some bakeries a peculiar gloss is given to the surface of Vienna bread by the introduction oi a jet of steam into the oven while the bread is baking ; but if when the bread made at home is half baked it is brushed over with a soft sponge wet in milk the loaf will present a glossy crust. No particular Kind of oven is required, but it is necessary that the bread should be baked at a temperature of 500 degrees Fahrenheit. In the bakeries the dough is mixed in zinc-linea wooden troughs, but an ordinary earthen bread bowl may be used. The temperature of the room in which the bread is made should be about 80 degrees Fahrenheit, and the milk and water used for making the bread should be of the same degree of heat ; only the best bread flour should be used. The length of time required to complete the process is about three hours and a half. The proportions of an ordinary family baking are four pounds of flour, three pints of milk and water, half an ounce of salt, and one and three-quarter otmces of very fresh compressed yeast

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