Vienna was in the forefront of European bakery: not just for sweet pastries, chocolate cakes and delicacies like croissants, whose crescent shape was a memento of the defeat of the Turks at the siege of Vienna, but for its bread as well.
Cream the yeast in the water. Mix the flour, salt and dried milk powder in a bowl and rub in the butter. Make a well in the centre and add the liquid. Mix to a dough, which should be moist but not wet. Turn on to a floured work surface and knead energetically for at least 10 minutes.
Leave the dough to rise in a bowl covered with oiled clingfilm in a