Vienna bread is a type of bread made through a procedure which originated in Vienna, Austria. It has a light crumb and thin crispy crust. It is perfect for dinner rolls or sandwiches. This bread is very absorbent and thus can be used in bread pudding recipes. A distinctive quality of Vienna bread are the visible deep slashes on the crust which are made using sharp blades or bread lame just before the second proofing. Below, I would be sharing my adaptation of a recipe by Bruno Albouze.
(1) 500 Grams All Purpose Flour (About 4 Cups) (See Note 1)
(2) 1.3 Cups Water (325 ml) (See Note 2)
(3) 14 Grams Instant Yeast (About 4 Teaspoons)
(4) 2 Tablespoons Sugar
(5) 30 Grams Milk Powder (See Note 2)
(6) 2 Teaspoons Salt
(7) 45 Grams Soft Unsalted Butter (3 Tablespoons)
(8) 1 Egg for Egg Wash
(1) You can use bread flour in place of AP flour or a mixture of both.
(2) You can use warm milk in place of water. This is especially so if you do not have access to milk powder.
(1) In a large bowl, mix together the warm water, yeast and sugar and leave for 10 minutes for the yeast to start activating.
(2) In another bowl, mix together the flour, salt and milk powder. Pour this mixture into the yeast mixture and stir until a shaggy dough forms.
(3) Empty the dough on your work surface and knead until it comes together.
(4) Add the soft butter to the dough and knead until a smooth dough forms. This takes about 10 minutes.
NOTE: The above process can be done in a stand mixer. Place the water, yeast and sugar in the bowl of a stand mixer and leave until the yeast starts activating. Add the dry ingredients and mix on low speed with the paddle attachment until the dough starts to form. Switch to the hook attachment, add the soft butter and knead until a smooth dough forms.
(5) Place the dough in a lightly greased bowl, cover with cling film and allow to rise for 45 minutes or until more than doubled in size.
(6) Deflate the dough and divide into 9 equal parts. Each part should weigh about 100 grams. Shape each part into a tight ball, cover with cling film and allow to rest for 15 minutes.
(7) Shape each ball into loaves about 6 – 8 inches long and place on baking trays lined with parchment paper. Place 4 – 5 loaves on a single tray.
(8) Make the egg wash by beating an egg with a bit of salt. Brush the top of each loaf with the egg wash. Using a sharp blade, score each loaf horizontally about 12 – 20 times and leave to rise again for an hour.
(9) 15 minutes to the end of the second rise, preheat the oven to 450 degrees. Bake each tray in the oven for 15 minutes, rotating half way through the baking period. Allow the loaves to cool before serving.