Viennese Milk Bread
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 ½ kg flour
- 30 g yeast
- 100 g suar
- 1 pinch (s) salt
- 750 ml milk
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Dissolve the yeast in lukewarm milk, mix with all the other ingredients (ideally with the dough hook of the mixer or the food processor). Cover and let the dough rise in a warm place (approx. 1/2 - 3/4 hours) until it has risen nicely.
- Shape a loaf, place on a baking sheet, brush with milk. Let rise again for about 30 minutes.
- Bake in the oven preheated to 180 ° C for about 35 - 45 minutes. Make a chopstick test.
- Chef Recipe Editing Note:
- The amount of milk in the recipe has been increased from 500 ml to 750 ml.
- You can form 2 - 3 loaves of bread from the dough. You can also bake milk rolls from it, but then you should reduce the baking time to about 25 minutes.
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