Vienna Bread

A historical recipe from The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905).

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A historical recipe

The Skilful Cook A Practical Manual of Modern Experience, by Mary Harrison (1905). Project Gutenberg eBook #29007.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.

Ingredients--2 lb.
of Vienna flour.
2 oz.
of butter.
1 oz.
of German yeast.
1 pint of milk.
1 teaspoonful of salt.
Method.--Rub the butter well into the flour, and add the salt.
Make the milk tepid, and mix smoothly with the German yeast.
Make a well in the middle of the flour, and stir in the milk smoothly.
Knead very lightly for a minute, and then put the dough to rise in a warm place for two hours.
When it has well risen, make it into rolls or fancy twists.
Set them to rise on floured tins for about ten minutes.
Then bake in a quick oven from ten to twenty minutes, according to their size.
When nearly cooked, brush them with a little milk or white of egg to glaze them.