Vienna Bread
Fortified white bread, the perfect snack with butter and jam.
Ingredients
- 500g plain white flour
- 250ml milk
- 1 egg, and just the yolk of another egg
- 8g dried yeast
- 70g butter, melted
- 15g salt
Procedure
- Sieve the flour into a large bowl.
- Mix dried yeast and salt into the flour.
- Mix melted butter and milk in a jug.
- Beat the egg and add to the jug, mixing well with milk & butter mix.
- Make a well in the center of the flour, and pour the liquid in.
- Fold the flour into the liquid, beginning to knead it into a dough.
- When dough becomes doughy, remove from bowl and knead on a clean
surface.
- It will be sticky to begin with, but the consistency will improve with effort.
- Keep kneading for about 10 minutes.
- To test, cut dough open with a knife. If it is ready, air bubbles will be visible inside.
- If the dough is too dry, add a little milk. If the dough is too wet add a little flour.
- Put dough back in bowl, and allow to rise for approximately two
hours
- For best results it should be at room temperature or warmer, covered with a towel in a warm place.
- It should approximately double in size.
- Cut dough into two parts and roll both into long sausages.
- Pleat the two sections together, forming a loaf.
- The best way to do this, is to form a “+” with the centers of the two sections meeting in the middle. Then, fold one section over the other working towards the ends.
- Allow to rise for another half an hour.
- preheat oven to gas mark 6 or ~200°C
- Brush bread with egg yolk, covering it completely.
- Bake for approximately 30 to 35 minutes.
- Allow to cool on a wire rack for at least an hour before eating.
A slice of this bread is best enjoyed for breakfast with butter and honey, or your favorite jam.