Viennese Bread

Summary

Ingredients

• 750 g wheat flour, type 550
• 3 teaspoons salt
• 0.5 ½ cube yeast or 1 pack dry yeast
• 0.25 liter ¼ water, lukewarm
• 200 ml milk, lukewarm
• Flour for kneading

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Instructions

1. Sieve the flour with the salt into a large bowl, crumble or sprinkle the yeast over it and mix with the flour. Knead the water and milk into the flour mixture until the dough separates from the bowl.
2. Shape into a ball and knead firmly on a floured work surface (kitchen machine works too) until the dough no longer sticks, but is firm and pliable and begins to show bubbles.
3. Place the ball of dough in the bowl sprinkled with flour on the bottom, slide a plastic bag over it, and let rise at room temperature for approx. 45 minutes until it has doubled in size.
4. Knead the dough again, place in a loaf pan lined with baking paper, cover with a kitchen towel and let rise for another 30 minutes. Brush with lukewarm water, cut diagonally several times with a sharp knife or scissors.
5. Preheat the oven to 250 ° C. Put an ovenproof bowl of boiling water in the oven. Bake on the 2nd sliding bar from the bottom: 10 minutes at 250 ° C (hot air: 200 ° C), then 35 minutes at 200 ° C (hot air 160 ° C).
6. You can also use the dough to form rolls (approx. 50 g in weight). Place these 5 cm apart on a baking sheet lined with baking paper and flatten them slightly. Cover with a kitchen towel and let rise for about 20 minutes. Bake at 200 ° C (hot air: 160 ° C) for 20 minutes on the 2nd sliding bar from above.