Viennese Bread
Baking and Desserts | Austrian cuisine
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
7
Description
Recipe by John Smith. A very tasty bread that goes well with both meat and butter, or jam.
Ingredients
- Wheat Flour - 15.9 oz
- Water - 8 fl oz
- Butter - 1.8 oz
- Sugar - 1.1 oz
- Salt - 0.3 oz
- Dry yeast - 0.4 oz
- Dry Malted Milk Powder - 0.9 oz
- Chicken Egg - 1 piece
Step by Step guide
Step 1
Mix all the ingredients and knead the dough on the first speed of the mixer for 6 minutes and on the second speed for 6 minutes. The dough will be very soft, not sticking to your hands, and will completely gather around the hook. Leave it to proof in a lightly oiled container for 60 minutes.
Step 2
Divide the dough into three parts, each weighing 250–300 grams. Shape them into loaves. Make cuts across the loaves every 5 mm, brush with egg yolk, and cover with plastic wrap for the final proofing for 90–120 minutes. I found 70 minutes sufficient.
Step 3
Bake the loaves for 30 minutes at 464°F, or until golden brown.
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