Vienna Bread Recipe
Ingredients
| Plain flour | 1 Pound | |
| Egg | 1 | |
| Salt | 2 Teaspoon | |
| Butter/Margarine | 2 Ounce, melted | |
| Yeast | 1⁄2 Ounce | |
| Sugar | 2 Teaspoon | |
| Milk | 1⁄2 |
Directions
Sift the flour, sugar, and salt into a basin and put in a warm place.
Crumble the yeast into half the lukewarm milk.
Add the beaten egg and the fat, melted but not hot.
Mix to a sticky dough, adding more milk if needed.
Beat hard for 10 minutes and leave to rise in a warm place until double its bulk.
Cover with a clean cloth.
Knead well and divide in half.
Divide each piece in three and roll into a long sausage about I inch (2 cm.) thick.
Plait the pieces, securing the ends firmly together.
Put on greased trays, and leave to rise until double in bulk.
Bake for about 20 minutes or until firm.
Tap the bottom of one, and if it sounds hollow it is cooked.
Cool on a rack.
Crumble the yeast into half the lukewarm milk.
Add the beaten egg and the fat, melted but not hot.
Mix to a sticky dough, adding more milk if needed.
Beat hard for 10 minutes and leave to rise in a warm place until double its bulk.
Cover with a clean cloth.
Knead well and divide in half.
Divide each piece in three and roll into a long sausage about I inch (2 cm.) thick.
Plait the pieces, securing the ends firmly together.
Put on greased trays, and leave to rise until double in bulk.
Bake for about 20 minutes or until firm.
Tap the bottom of one, and if it sounds hollow it is cooked.
Cool on a rack.
Chef
