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36
Viennese bread
INGREDIENTS:
1 cup (250 mL) water, (100-110°F [38-43°C])
2 packages active dry yeast
7
1
⁄2 - 7
3
⁄4 cups (1.87-1.94 L) all-purpose flour
(divided)
1
1
⁄2 cups (375 mL) milk
3
1
⁄2 T (52.5 mL) butter
2
1
⁄2 T (37.5 mL) granulated sugar
1 T (15 mL) salt
EGG GLAZE:
1 egg
1 T (15 mL) milk
pinch salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Mix
for about 2 minutes. Add 6 cups (1.5 L) of flour,
milk, butter, sugar and mix until well combined.
Knead the dough for 5 minutes adding the
remaining flour as needed until the dough is
smooth and elastic. At 2
1
⁄2 minutes into the
kneading time, add the salt.
Cover the dough and allow to stand for 30
minutes.
Divide the dough into 9 equal pieces and form
into little loaves. Cover and let stand for 15
minutes.
Stretch into ropes about 16 in (40.6 cm) long
and place on baking sheets lined with nonstick
parchment paper. Cover and let rise for 60-70
minutes or proof in oven for 30 minutes.
Mix together ingredients for glaze. Slash loaves
in zigzag pattern with razor blade or sharp knife
and brush with glaze.
Bake using the BREAD setting with preheat
temperature set to 430°F (221°C) for about
20-25 minutes.
Makes 9 – 5 oz (150 mL) loaves.
Plaited butter loaf
BIGA (STARTER):
4 cups (1 L) all-purpose flour
1 cup (250 mL) water (100-110°F [38-43°C])
3
⁄4 tsp. (4 mL) active dry yeast
Preparation of the Biga (Starter):
Stir the yeast into warm water. Let stand until
the yeast is dissolved. Combine yeast mixture
and flour and mix on low speed about
1 minute. Knead on low speed for 5 minutes.
Place in a glass or plastic bowl and cover with
plastic wrap so that the plastic touches the
surface of the biga (starter). Allow to rise for
12 to 14 hours at about 64-68°F (18-20°C).
INGREDIENTS:
Biga (Starter)
4 cups (1 L) all-purpose flour
1 cup (250 mL) + 1 T (15 mL) milk (100-110°F
[38-43°C])
9 T (135 mL) butter
2 tsp. (10 mL) granulated sugar
1 pkg. active dry yeast
1 T (15 mL) salt
2 eggs
8 oz. (240 mL) grated parmesan cheese
EGG GLAZE:
1 egg
1 T (15 mL) milk
pinch salt
Pour warm water into mixing bowl and stir in
yeast. Let stand until the yeast is dissolved. Add
biga (starter) to yeast mixture, tearing biga
(starter) into small pieces. Mix for about 2 min-
utes. Add flour, butter, sugar, eggs and salt then
mix until well combined. Knead the dough for 5
minutes adding the parmesan cheese a little at
a time until the dough is smooth and elastic.
Place dough in a greased bowl turning to
grease all sides of the dough. Cover with plas-
tic wrap and let stand at room temperature for
15-20 minutes. Grease 3 – 9
1
⁄4 x 5
1
⁄4 x 2
3
⁄4 in
(23.5 x 13.5 x 6.9 cm) loaf pans.
Divide the dough into 9 equal pieces and form
into ropes about 12 in (30.4 cm) long. Braid 3
ropes together, sealing ends. Tuck ends under
slightly and place in pan. Continue with the other
loaves. Mix glaze and brush loaves with glaze.
Cover and let rise at room temperature for 60-70
minutes or proof in oven for 30 minutes.
Bake using the BREAD setting with preheat
temperature set to 430°F (221°C) for about
30-35 minutes. Remove from pans and cool on
wire racks.
Makes 3 – 1 lb (455 g) loaves.
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