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Vienna Bread

November 20, 2008
tags: ,

Laura’s Blog Entry

Cool weather is baking weather. I’ve been trying to bake a homemade loaf every week for toasting at breakfast and for Mari’s lunches. I recently reworked my entire recipe organization system (more on that later) and found this handwritten recipe languishing away in a jam-packed file folder. Who knows where I got it. I made a few alterations to make it slightly easier.

It has the extra step of making a sponge, but the texture and flavor is worth the extra time. Allow about 5 hours, start to finish.

Vienna Bread

This is a soft loaf with a firm crust. It doesn’t dry out quickly, and stores well. I use a stand mixer for the kneading and this recipe reflects that.

Sponge Ingredients
2 ¼ teaspoons yeast
1 ½ teaspoon sugar
½ cup water, heated to 105 degrees
½ cup milk, heated to 105 degrees
1 cup bread flour

Dough Ingredients

1 ½ teaspoons yeast
1 1/2 Tablespoons butter, melted and cooled
1 ½ – 2 cups bread flour

Sponge Instructions
In a large bowl, whisk yeast, sugar, water, milk and flour. Mix until smooth and creamy. Cover loosely and let rise at room temperature 1 hour or until bubbly and double in bulk.

Dough Instructions

Add salt, butter, and ½ cup flour to sponge. Mix one minute. Add remaining flour ¼ cup at a time to form a soft dough that just clears the sides of the bowl.

Knead 3 minutes to form a smooth, springy dough. Add 1 Tablespoon of flour at a time if it seems too wet. It should be firm enough to hold its shape.

Place in greased container, turn to coat, cover and let rise at room temperature until double or triple in size – about 2 hours.

Turn out and roll into a log shape to fit a bread pan. Grease the bread pan and put in dough. Cover and let rise until double – about 1 hour. Preheat over for 20 minutes to 425 degrees.

Bake 10 minutes. Reduce heat to 375 degrees and bake additional 25 minutes or until brown and crusty.

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