Vienna Bread is an Austrian bread that is baked in steam.
Vienna Bread was created in the 19th century using beer yeast and new dough. Because the bread didn't use sourdough, it didn't contain the acidic sour flavor, which made it very popular amongst the population.
Ingredients
1 packet active dry yeast (2 1/2 tsp)
2 tbsp sugar
1 1/3 cup fat free skim milk
1 tbsp salt
3 1/2 cup + 2 tbsp all purpose flour
3 tbsp unsalted butter (softened)
1 egg wash (beat an egg with pinch of salt)
Instructions
In a bowl, add warm fat free skim milk, sugar and mix well. Sprinkle yeast.
Cover it and keep it undisturbed for 10 minutes. Let the yeast activate.
Add salt and all purpose flour to the yeast mixture and mix.
Transfer the dough to working surface. Add the softened butter and knead it using palm and heals of your hand for about 8 to 10 minutes till you get a soft dough.
Transfer the dough to a bowl. Cover and keep it aside for 45 minutes to 1 hour or until it is doubled in size.
Transfer the dough to working surface. Divide the dough into 6 equal portions.
Shape each piece into ball. Cover it with kitchen towel and let it sit for about 15 minutes.
Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.
Place these rolls on baking pan at least 3 to 4 inch apart. Brush it with egg wash.
Using sharp knife or razor blade score at least 10 times.
Let it proof again for 1 hour.
Preheat the oven to 450 degree F. Brush the loaves with egg wash again if desired.
Bake for about 15 minutes or until done.
Allow it to cool down.
Vienna Bread is ready. Serve and enjoy.
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