Vienna Bread

Vienna Bread

Time: 1 hrs


  • 2 (1/4 ounce) packages yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 5 -6 cups flour
  • 1 cup milk
  • 1 tablespoon salt
  • 3 tablespoons butter, melted


  • 1 dissolve yeast in water and stif in 1 T of sugar and 1 3/4 to 2 cups flour, enough to make a soft spongy dough.
  • 2 cover the bowl with a towel and put sponge aside in a warm place to rise about 45 minutes till puffed and soft.
  • 3 add the milk, remaining sugar, salt and melted butter and stir the sponge down well.
  • 4 work in as much of the remaining dough as is needed to make a stiff dough.
  • 5 turn the dough out on a heavily floured board, sprinkle with a little more flour and knead for 10 to 15 minutes, till it is smooth and elastic.
  • 6 form the dough into a ball and put in a large buttered bowl, turning once to coat with butter on all sides.
  • 7 cover the bowl with a towel and let rise for 45 minutes to an hour - till doubled (less time if using rapid rise yeast).
  • 8 punch down dough and form into 2 oblong loaves or large braids.
  • 9 put the loaves on buttered baking sheets, cover with a towel and let rise for 1/2 or till doubled.
  • 10 beat together egg yolk and milk and brush the loaves with the glaze.
  • 11 put them in preheated 425 degree oven and after five minutes turn down heat to 375 degrees.
  • 12 bake loaves for 20-35 minutes more, till golden brown.
Share on Google Plus