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

Vienna Bread with Sponge Without Milk

Ingredients

Directions

The book gives no oven temperature. The 400°F in the steps was added when the recipe was transcribed, as a starting point.

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 mold it into boxes for additional proofing.
Shape the dough into loaves and place them in cloths for final proofing.
Bake in a solid heat oven (about 400°F or 200°C).

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.