Name: Vienna Bread with Sponge Without Milk
Ingredients: 3 pails (6 quarts) water; 18 ounces coarse sea salt; 2 pounds lard; 2 pounds sugar; 10 ounces yeast

Vienna Bread with Sponge Without Milk

Ingredients

Directions

Set a sponge with 2 pails of water at 80°F (27°C); let it rise well.
Add the remaining pail of water at 75°F (24°C) or 80°F (27°C).
Mix in the sugar, salt, and lard to form a medium dough.
Allow the dough to rise, then scale and shape it into boxes for additional proofing.
Form the dough into loaves and place them in cloths.
Let the loaves proof well before baking in a solid heat.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.