July 05, 2017
Breads, Dairy, Austrian,
Budget-Friendly, Make-Ahead, Christmas, Easter, Entertaining, Sunday Dinner, Thanksgiving, Oven Bake, Low Cholesterol, Vegetarian, Make it from scratch, Yeast Bread, Dough, Flour, Milk, Kosher Dairy more
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"Love Bread and this one sounds scrumptious!"
In a bowl, add warm fat free skim milk, sugar and mix well. Sprinkle yeast.
Cover it and keep it undisturbed for 10 minutes. Let the yeast activate.
Add in salt and all purpose flour to the yeast mixture and mix.
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.
Transfer the dough to a bowl. Cover and keep it aside for 45 minutes to 1 hour or until it is doubled in size.
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.)
Shape each piece into ball. Cover it with kitchen towel and let it sit for about 15 minutes.
Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.
Place these rolls on baking pan at least 3 to 4 inch apart. Brush it with egg wash.
Using sharp knife or razor blade score at least 10 times.
Let it proof again for 1 hour.
Preheat the oven to 450 degree F. Brush the loaves with egg wash again if desired.
Bake for about 15 minutes or until done.
Allow it to cool down.
Vienna Bread is ready. Serve and enjoy.
*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.
You may substitute milk with water and milk powder in the recipe.
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.*
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