Vienna Bread

We have been baking again at Pig Row, you can see some of the photos of the bread on our Facebook Page. Bread is a staple in most people's lives but there is shop bought bread and real bread. There are quick breads and in the case of this recipe, slow breads. Welcome to the Vienna Bread recipe.

Revisiting some old bread recipes and learning great bread means patience.

2 1/2 lb/1 kg of strong white flour.
1 oz/30g of yeast or 1/2 oz/15g of dried yeast.
1 or 2 tablespoons of warm water.
1/2 oz/15g salt.
4 oz butter.
1 pt/600ml on warm water.
A little of cream of the top of full fat milk.

Cream the yeast with 1 to tablespoons of warm water and leave for 8 minutes. Melt the butter. Pour the flour into a large bowl and make a well in the centre of the mix and sprinkle in the salt. Pour the yeast mixture into the well or add dried (without the water). Add the melted butter which should now be warm but not hot. Pour in the milk very gradually, as you may need more or less depending on the mix. Mix all the ingredients lightly together. Knead for 15-20 minutes on a table or other solid surface. When the dough is ready it should be smooth and springy to the touch.

How to bake great bread.

Place back into the bowl and cover with damp cloth with a lid on to prevent drying out, you can use another bowl inverted to do this (we use clingfilm as a modern equivalent but there is something natural about using cloths). Put in a warm place and allow to rise for 2 hours or until it has doubled in size. This gives you plenty of time to do some work in the garden, go out or better still just sit down with a good book. After two hours knock back the dough and cut into four and shape in four longish loaves. Place them on lightly floured baking trays. Pre-heat the oven to 220c/Gas mark 7. 

Vienna Bread rising, how to make a lovely loaf around your day.

Cover these trays and leave to rise again for another 45 minutes to 1 hour. When ready the loaves should be puffy to the touch.  Bake for 50 minutes to 1 hour. After 30 minutes reduce the heat to 190c/Gas mark 5 and turn the loaves around, brushing the tops of the loaves with a little cream from the top of the milk. Then consume, we're eating it at the moment with cold sausage and homemade piccalilli. Don't make the mistake of creaming dried yeast, we did this with the first batch and they came out just awful. Andrew was to blame for this.

How to make Vienna Bread and consume with homemade preserves.