Created by ForeverMama on July 5, 2017
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.
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.
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.
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.
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.
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.*