Vienna Bread or Pain Viennois
Vienna Bread or Pain Viennois is an absolutely delicious Austrian bread that one must definitely not miss to try.
Servings: 6 loaves
Ingredients
- 1 packet Active dry yeast ( 2 ½ tsp)
- 2 tablespoon Sugar
- 1 ⅓ cup Fat free skim milk
- 1 ½ teaspoon Salt
- 3 ½ cup + 2 tbsp All purpose flour
- 3 tablespoon Unsalted butter (softened)
- 1 Egg wash (beat an egg with pinch of salt)
Instructions
Step I
- In a bowl, add warm fat free skim milk, sugar and mix well. Sprinkle yeast.
- Cover it and keep it undisturbed for 10 minutes. Let the yeast activate.
Step II
- Add salt and all purpose flour to the yeast mixture and mix.
- Transfer the dough to working surface. Add the softened butter and knead it using palm and heals of your hand for about 8 to 10 minutes till you get a soft dough. I have not added any additional flour while kneading.
- Transfer the dough to a bowl. Cover and keep it aside for 45 minutes to 1 hour or until it is doubled in size.
Step III
- Transfer the dough to working surface. Divide the dough into 6 equal portions. I have not used any extra flour.
- Shape each piece into ball. Cover it with kitchen towel and let it sit for about 15 minutes.
Step IV
- Flatten each ball to remove any air bubbles and shape them tightly into sandwich rolls or shape of baguettes.
- Place these rolls on baking pan at least 3 to 4 inch apart. Brush it with egg wash.
- Using sharp knife or razor blade score at least 10 times.
- Let it proof again for 1 hour.
Step V
- Preheat the oven to 450 degree F. Brush the loaves with egg wash again if desired.
- Bake for about 15 minutes or until done.
- Allow it to cool down.
- Vienna Bread is ready. Serve and enjoy.
Notes
- The amount of flour may vary depending on the brand of flour used and weather conditions or even the type of milk used in the recipe.
- You may substitute milk with water and milk powder in the recipe.
- Try not to add any flour during the kneading process. As you knead it for 8 to 10 minutes you will get a smooth soft dough.