Vienna Bread
Vienna bread, a famous Austrian pastry, became popular in Europe in the 19th century. Its special feature is the slightly sweet, buttery dough and the crispy crust with a soft interior. Viennese bakers developed it as a precursor to modern yeast breads, and it has been a favorite for breakfast or snacks ever since. Best enjoyed fresh, with butter, jam, or as a sandwich.
Ingredients for this recipe
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Preparation Steps
1
In a small bowl, combine the lukewarm milk, yeast, and one tablespoon of sugar. Let it sit for 10 minutes, or until foamy.
2
In a large bowl, whisk together the flour, remaining sugar, and salt.
3
Add the yeast mixture and melted butter to the flour mixture. Mix until combined, then start kneading.
4
Knead the dough for 10-12 minutes, until it is elastic and smooth. If it's too sticky, add a little flour.
5
Cover with a clean kitchen towel and let rise in a warm place for about 1 hour, or until doubled in size.
6
Divide the risen dough into two equal parts and shape them into elongated loaves.
7
Place them on a baking sheet lined with parchment paper and let rise for another 30 minutes.
8
Preheat the oven to 400°F (200°C) and brush the tops of the loaves with beaten egg for a shiny, golden-brown crust.
9
Bake the loaves for 25-30 minutes, or until the crust is golden brown and crisp.
10
Let cool slightly before slicing and serving with butter, jam, or as a base for sandwiches.
