Viennese Bread
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 1 hr 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
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