I make my own bread and usually I go for the classic brown bread. Today I felt like making something different, so I decided to bake Vienna bread.
The Vienna bread was first produced in Vienna, Austria in the 19th century. It is a crusty bread made from flour, yeast, water and salt and it is a perfect accompaniment to soups or meat and fish dishes.
Vienna bread is simple to make and it doesn't require any special ingredients. Here is my recipe for one medium size loaf.
Ingredients:
Sift flour into a bowl and add salt. In a separate bowl mix your yeast and sugar. Pour milk into a pot and heat gently along with butter. Heat enough to melt butter.
Once butter is melted add yeast and sugar. It is important that the milk and butter mixture is not too hot otherwise you risk killing the yeast. Mix well and add your beaten egg.
Next add your mixture to your sift flour and mix until your mixture becomes dough. I used my Kenwood Chef mixer with dough hook, but you can knead by hand until the mixture becomes elastic.
Once you have achieved elasticity leave the dough to proved allowing approximately a hour at room temperature. At this point prepare your baking tray by greasing it.
Leave the loaf to stand at room temperature for an additional 30 minutes. Meanwhile preheat your oven to around 220 degrees Celsius. Allow for temperature difference if you have a fan assisted oven. Glaze your loaf with either milk or egg and sprinkle with seeds of your choice.
The Vienna bread was first produced in Vienna, Austria in the 19th century. It is a crusty bread made from flour, yeast, water and salt and it is a perfect accompaniment to soups or meat and fish dishes.
Vienna bread is simple to make and it doesn't require any special ingredients. Here is my recipe for one medium size loaf.
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| Freshly made Vienna bread |
Ingredients:
- 320g strong white bread flour or plain flour
- 400ml of milk
- 30g of butter
- 1 level teaspoon of dried yeast
- 3/4 level teaspoon of salt
- 3/4 level teaspoon of caster sugar
- 1 egg for dough
- 1 egg or 50ml milk for glazing
- Poppy or sesame seeds for topping (optional)
Sift flour into a bowl and add salt. In a separate bowl mix your yeast and sugar. Pour milk into a pot and heat gently along with butter. Heat enough to melt butter.
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| Heating milk with butter |
Once butter is melted add yeast and sugar. It is important that the milk and butter mixture is not too hot otherwise you risk killing the yeast. Mix well and add your beaten egg.
 |
| Heated milk with butter, yeast, sugar and egg |
Next add your mixture to your sift flour and mix until your mixture becomes dough. I used my Kenwood Chef mixer with dough hook, but you can knead by hand until the mixture becomes elastic.
 |
| All ingredients in mixer bowl |
Once you have achieved elasticity leave the dough to proved allowing approximately a hour at room temperature. At this point prepare your baking tray by greasing it.
When dough has proved, flour your board and hands and knead your dough to remove some air. Note it is important that your dough remains elastic. Shape dough into an oval and place it in the centre of your baking tray. With the tradition cut two diagonal slits in the loaf's top.
Leave the loaf to stand at room temperature for an additional 30 minutes. Meanwhile preheat your oven to around 220 degrees Celsius. Allow for temperature difference if you have a fan assisted oven. Glaze your loaf with either milk or egg and sprinkle with seeds of your choice.
Place in the oven and bake for 15 minutes at 220 degrees Celsius. After 15 minutes turn your oven to 180 degrees Celsius and bake for approximately a further 15 minutes.
After 30 minutes in the oven your loaf should be golden brown. Loaf is ready if it sounds hollow when knocked on. Place your loaf on a wire rack and allow cool.
Well, here you go, the best thing in the world - a freshly baked loaf of bread. Enjoy with your chosen dish or simply with a knob of butter.
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| Ready for oven |
After 30 minutes in the oven your loaf should be golden brown. Loaf is ready if it sounds hollow when knocked on. Place your loaf on a wire rack and allow cool.
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| On cooling rack |
Hallo,
ReplyDeletenormally I take 250 ml water/milk for 500 g flour. Are 400 ml milk are not too much for 320 g flour? Thanks for answering, Peter
It has always worked for me with 400ml of milk. I've never tried to use less milk, so it is possible that the same (or better) result can be achieved with 250ml of milk, but perhaps timing will need to be adjusted as well.
ReplyDeleteI just read somewhere else (recipetips.com) that Vienna bread is made with a steaming method. I'm a little confused. I guess I'll have to investigate more recipes and see what they say!
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