Vienna Bread a'la the Way Of Vienna

FOR STEP l

Step 1

In a bowl, add warm fat free skim milk, sugar and mix well. Sprinkle yeast.

Step 2

Cover it and keep it undisturbed for 10 minutes. Let the yeast activate.

FOR STEP II

Step 3

Add in salt and all purpose flour to the yeast mixture and mix.

Step 4

Transfer the dough to the working surface. Add the softened butter and knead it using palm and heals of your hand for about 8 to 10 minutes till you get a soft dough. I have not added any additional flour while kneading.

Step 5

Transfer the dough to a bowl. Cover and keep it aside for 45 minutes to 1 hour or until it is doubled in size.

FOR STEP III

Step 6

Transfer the dough to working surface. Divide the dough into 6 equal portions. Dust surface with flour if necessary (The originator of this recipe, finds that it is not always necessary to dust the surface.)

Step 7

Shape each piece into a ball. Cover it with a kitchen towel and let it sit for about 15 minutes.

FOR STEP IV

Step 8

Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.

Step 9

Place these rolls on a baking pan at least 3 to 4 inches apart. Brush it with egg wash.

Step 10

Using a sharp knife or razor blade score at least 10 times.

Step 11

Let it proof again for 1 hour.

FOR STEP V

Step 12

Preheat the oven to 375 degrees-F. Brush the loaves with egg wash again if desired.

Step 13

Bake for about 20-25 minutes or until done.

Step 14

Allow it to cool down.

Step 15

Vienna Bread is ready. Serve and enjoy.

Makes 6 loaves

Step 16

*Tip: The amount of flour may vary depending on the brand of flour used and weather conditions or even the type of milk used in the recipe.

Step 17

You may substitute milk with water and milk powder in the recipe.

Step 18

Try not to add any flour during the kneading process. As you knead it for 8 to 10 minutes you will get a smooth soft dough.*