Name: Vienna Bread
Yield: Makes 4 loaves
Cuisine: Austria
Ingredients: 900 g/2 lb unbleached white bread flour; 30 g/1 oz fresh yeast; 30 g/1 oz butter; 30 g/1 oz dried milk powder; 1 tablespoon salt; 525 ml/19 fl oz very cold water

Preparation info

Makes
4
loaves

Difficulty
Medium

Appears in

Making Bread at Home

By Tom Jaine

Published 2005

About

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.

Ingredients

30 g/1 oz fresh yeast
525 ml/19

Method

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