- The inspiration behind the creation of French baguettes is believed to be the Vienna bread.
Vienna bread is a special kind of bread baked by following a technique that had been invented in Vienna in the 19th century. It was introduced in Denmark by a baker who was visiting Vienna while on strike. The technique was modified slightly and used in Demark. A portion of the Vienna process is also used in developing the cereal press yeast for leavening of the bread dough.
The yeast bread is baked with an egg and small amounts of sugar as well as butter. It is chewy and flavorful apart from being soft and flaky in texture. The crust is golden brown in color and becomes crunchy when toasted. It can be served with both sweet and savory toppings. It is light and airy with its unique appearance being attributed to the process of using steam heat as opposed to the dry heat utilized by most baking methods. The bread is usually baked in an oblong shape although other shapes are popular as well.
It is known as the fino bread in Egypt.
History of Vienna Bread Recipe
The bread was prepared in the 19th for the first time using beer yeast and new dough. The sweet, fermented Imperial "Kaiser-Semmel” rolls were introduced at the Paris exposition by a Vienna bakery. They did not have the characteristic sour odor of bread and became hugely popular.
Adolph Ignaz Mautner is credited to have discovered the ideal way of producing sweet fermenting yeast which is a standard ingredient of the bread. It was recognized by the Paris exposition in 1867.
Ingredients Used and Popular Vienna Bread Recipe
The bread is extremely popular as it can be made at home easily with the aid of a bread machine. The sweet yeast, bread flour and water along with salt and sugar are all that goes into it. A miniscule amount of dry milk powder is often added to make the Vienna bread softer. Adding egg to the dough is considered to be an optional step as well.
The kneading of the flour takes up most of the time as the ingredients need to be mixed perfectly. The dough is considered to be right for baking when it rises to become double. The oven traps the steam heat which is a crucial part of baking the bread.
Serving Vienna Breads
The bread can be served with soups and salads or toasted and eaten with sweet condiments.
The stuffed Vienna bread filled with a variety of stuffing can be eaten along with the main meal or in accompaniment to hot beverages according to the filling used. It is also the most preferred bread for making bread puddings.