Home Bread-Bakers v006.n039.6


Katie E Green <kgreen@u.washington.edu> (by way of reggie@jeff-and-reggie.com)
Sat, 30 Sep 1995 00:25:23 -0700
(Reggie Dwork))
Newgroups: rec.food.cooking
Subject: RECIPE:   Vienna Bread (3)  & pre-1940
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Was requested by Michael Bruckner.  I have two recipes, one for 
Vienna Rolls.  The first is from the book, A Wold of Bread.  It is
out of print, but I highly recommend searching for a copy in the 
the used book stalls.  The Vienna Roll recipe comes from The Complete
Bread Cookbook and is no longer in print.  I highly recommend
this book, as well.  The Vienna Roll may, of coarse, be baked as a 
loaf bread, as apposed to rolls.

I think you should all look at the third recipe.  It is also, from the
Complete Bread Cookbook.  This would also qualify for the pre 1940 thread.
as it is very old.  It states it is a bread, but what I think we actually 
have here, is a toasted cake.  It has no levening, which is interesting,
and is reputed to have be shared, as a gift, from a Vienna Baker.  

These have not been adapted to the bread machine.

                              VIENNA BREAD

This is the real thing, and worth every bit of the time and trouble it

    2 cakes yeast
    1 tablespoon sugar
  1/4 cup warm water
    1 cup cold water
    1 cup scalded milk
    1 tablespoon salt
    8 cups flour

Dissolve the yeast and sugar in the warm water.  When dissolved, add the
cold water to the scalded milk and stir into the yeast mixture.  Sift the
salt with the flour and gradually stir this into the milk-yeast mixture.
Knead well on a lightly floured board for about 10 minutes, or until 
smooth and elastic.  Place in a buttered bowl, cover, and let rise until
doubled, about 1 1/2 hours.  Punch down and turn out again onto a lightly
floured board.  Knead again for 5 minutes.  Now shape the dough into 2 
long or round loaves and place them on buttered cookie sheet that has been
sprinkled with cornmeal.  Make gashes in the top with a sharp knife, as for
French Bread.  Cover and let rise again until doubled.  Brush with 
egg-white glaze and bake in a 450F oven for 10 minutes, lower heat to 
350F and bake for 50 minutes longer.  Remove from oven, brush again with 
glaze, and return to oven for another 30 minutes.  It is this long, long
baking that give the bread its distinctive flavor and crisp crust.

                            **VIENNA ROLLS

**You may, of coarse form this into loave(s) and bake as a loaf bread.

         2 cups scalded milk
         1 package dry granular yeast
       1/2 cup lukewarm water
         1 tablespoon sugar
     5 - 6 cups flour
         1 egg
       1/4 cup melted butter or margarine
         1 teaspoon salt
         2 tablespoons sugar
         1 egg white, slightly beaten with 1 tablespoon water

Cool scaled milk to lukewarm.  Dissolve yeast in lukewarm water and
add 1 tablespoon sugar.  Cover and set aside until foaming and doubled
in volume.  Add the foaming yeast to the lukewarm milk.  Add 3 cups 
flour, one at a time, beating well for at least 10 minutes, or until the 
mixture is very light and smooth.  cover and set aside in a warm place 
until light and puffy.  Add the beaten egg, melted butter, slat and 2 
tablespoons sugar, then slowly add just enough flour to make a soft 
easy-to-handle dough.  Turn out onto a lightly floured board.  Knead at
least 10 minutes, using as little flour as possible on the board.  When
the dough is satiny smooth, and free from stickiness place in a warm, 
well greased bowl.  Cover and set aside in a warm place until doubled in 
bulk.  Turn out onto a lightly floured board and shape into small buns,
twists, and divided rolls (see below).  Place on a greased baking sheet, 
cover and let stand until doubled.  Glaze with beaten egg white.  Bake
in a 375F to 400F oven for 15 mintues or until golden brown.

SMALL BUNS:  Shape into little balls.  Glaze with beaten egg yolk or egg 

TWISTS:  Cut off three small pieces of dough.  Roll each into pencil thin
ropes about 6 inches long.  Braid.  Pinch ends tightly.  Glaze with egg

DIVIDED ROLLS:  Make small balls, then press down the handle of a wooden
spoon through the center of each ball, half way through, thus dividing
it.  Gently shape the ball so that it will be round, not flat.

CLOVER LEAF ROLLS:  Cut off three small pieces of dough.  Shape into three
small balls, then place three little balls together in well-greased muffin
tins.  Glaze with melted butter.

                        ALT WIEN SWEETENED EGG BREAD

This is very OLD European recipe was a gift to us from a famous chef.
The bread is lightly flavored, crisp and sweet.  Uniquely delicate, it 
is an excellent "dunker," served with steaming hot coffee or spice tea.  
The ladies often dipped the sliced Vienna bread i cognac or sweet wine
- --the very nicest way imaginable of having your cake and eating it too!

       10 eggs
 4.5 to 5 cups sugar, sifted 
        4 cups flour sifted
      1/2 teaspoon pure vanilla
      1/2 teaspoon anise flavor
          powdered sugar

Beat eggs over warm water until thick and lemon colored, about 10 to 
15 minutes.  Add sugar gradually, beating constantly, until all the
sugar has been used up.  Mix in the flour, one cup at a time, until
the mixture is well blended.  Add vanilla and anise flavor.  Turn into
well greased and lightly floured long narrow baking tins.  Bake in a 
preheated 375F oven until delicately browned.  Watch careful, so that
the sweet bread does not burn.  If the oven is too hot reduce to 350F.
Cool.  Sprinkle with powdered sugar.  Slice 1/2 inch thick, spread on
a baking sheet, return to 250F oven and let toast gently for 10 min.
or until a very light golden color.